Properties of a sucrose solution reused in osmotic dehydration of apples

The reuse of concentrated solutions for osmotic dehydration (OD) must be clearly understood to guarantee the economic viability of this process. This study was carried out to determine the modifications that a sugar solution undergoes when used 20 times during the OD of apple cubes by measuring the evolution of its different physico-chemical properties. Before beginning a new OD process, the syrup's mass was readjusted to its initial Value by the addition of crystallized sucrose. An increase of 3.4% in the mass of the syrup was observed after each OD process. The pH of the syrup stabilized after the third reuse, while its acidity, reducing sugars, and electrical conductivity stabilized after six reuses to values similar to those of the osmodehydrated apples. Under the specific conditions of this experiment, neither acid hydrolysis nor enzymatic hydrolysis in the sugar solution was observed. Microbiological analysis of symp showed high levels of yeast and molds only after the 15th use. Progressive increases in turbidity, browning, and insoluble solids in the syrup were observed during the course of its utilization.