Ultrasound-Assisted Osmotic Dehydration of Apples in Polyols and Dihydroxyacetone (DHA) Solutions

被引：16

作者：

Cichowska, Joanna ^{[1
]}

Witrowa-Rajchert, Dorota ^{[1
]}

Stasiak-Rozanska, Lidia ^{[2
]}

Figiel, Adam ^{[3
]}

机构：

[1] Warsaw Univ Life Sci SGGW, Dept Food Engn & Proc Management, Nowoursynowska 159c, PL-02776 Warsaw, Poland

[2] Warsaw Univ Life Sci WULS SGGW, Dept Biotechnol Microbiol & Food Evaluat, 159c Nowoursynowska St, PL-02776 Warsaw, Poland

[3] Wroclaw Univ Environm & Life Sci, Inst Agr Engn, 37-41 Chelmonskiego St, PL-51630 Wroclaw, Poland

来源：

MOLECULES | 2019年 / 24卷 / 19期

关键词：

ultrasound; osmotic dehydration; polyols; sugar alcohols; water loss; apples; SENSORY PROPERTIES; PRETREATMENT;

D O I：

10.3390/molecules24193429

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The aim of this work was to analyse the effect of ultrasound-assisted osmotic dehydration of apples v. Elise on mass transfer parameters, water activity, and colour changes. Ultrasound treatment was performed at a frequency of 21 kHz with a temperature of 40 degrees C for 30-180 min using four osmotic solutions: 30% concentrated syrups of erythritol, xylitol, maltitol, and dihydroxyacetone (DHA). The efficiency of the used solutes from the polyol groups was compared to reference dehydration in 50% concentrated sucrose solution. Peleg's model was used to fit experimental data. Erythritol, xylitol, and DHA solutions showed similar efficiency to sucrose and good water removal properties in compared values of true water loss. The application of ultrasound by two methods was in most cases unnoticeable and weaker than was expected. On the other hand, sonication by the continuous method allowed for a significant reduction in water activity in apple tissue in all tested solutions.

引用

页数：19

共 27 条

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