|
KMID : 0380620080400020178
|
|
Korean Journal of Food Science and Technology
2008 Volume.40 No. 2 p.178 ~ p.183
|
|
|
Engineering/Processing/Sensory Evaluation : Effect of Osmotic Dehydration and Vacuum Impregnation on the Quality of Dried Apple
|
|
Choi Hee-Don
Lee Hae-Chang
Kim Yoon-Sook
Choi In-Wook
Park Yong-Kon
Seog Ho-Moon
|
|
|
Abstract
|
|
|
|
This study investigated the effects of osmotic dehydration (OD) and vacuum impregnation (VI) on the quality of dried apple products. Weight reduction and water loss increased during OD, but these decreased in the apples during VI. In particular, VI`s effect on increasing solid gain was superb. For apples in 40% sucrose solution, OD and VI were followed by hot-air drying at 50℃. The experimental data were fitted successfully using the modified Page model. OD and VI increased drying time and decreased the drying rate constant of these apples as compared to the control. Shrinkage and rehydration capacity greatly decreased in the apples dried by OD and increased in the apples dried by VI as compared to the control. OD also decreased titratable acidity and ascorbic acid content considerably. Sensory evaluations of the products indicated that the apples prepared by OD had higher palatability in their rehydrated form in yoghurt, and the apple products prepared by VI had higher palatability in their dried form
|
|
|
KEYWORD
|
|
|
apple, osmotic dehydration, vacuum impregnation, quality, dried product
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|