Rehydration studies on pretreated and osmotically dehydrated apple slices

被引：28
作者：
Taiwo, KA
Angersbach, A
Knorr, D
机构：
[1] Berlin Univ Technol, Dept Food Biotechnol & Proc Engn, D-14195 Berlin, Germany
[2] Obafemi Awolowo Univ, Ife, Nigeria
来源：
JOURNAL OF FOOD SCIENCE | 2002年 / 67卷 / 02期
关键词：
rehydration capacity; osmotic dehydration; pretreatments; dry-matter loss;
D O I：
10.1111/j.1365-2621.2002.tb10687.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The influence of different pretreatments (freezing, blanching, high electric field pulse, and high pressure) and osmotic dehydration (OD) times (0 to 6 h) on some characteristics of rehydrated apple was investigated. Pretreated apple slices were osmotically dehydrated, oven dried, and rehydrated in distilled water at room temperature. Rehydration capacity (RC) increased with OD time. Blanched and prefrozen samples had higher RC, firmer rehydrated samples, and greater dry-matter loss than the other pretreated samples. There was no change (P > 0.05) in the color of the samples before and after rehydration. The electrical conductivity of the immersion medium increased with rehydration time but decreased with OD time.
引用
收藏
页码：842 / 847
页数：6
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