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KMID : 1134820110400060848
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Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 6 p.848 ~ p.852
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Quality Characteristics of Hot-Air and Freeze Dried Apples Slices after Osmotic Dehydration
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Kim Gi-Chang
Lee Sun-Young
Kim Kyung-Mi
Kim Young
Kim Jin-Sook
Kim Haeng-Ran
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Abstract
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The aim of our study was to develop drying process of apple slice. Quality characteristics of apple slices dried by hot-air and freeze drying after osmotic dehydration was investigated in different sucrose solution (20, 40, 60°Brix) and steeping time (2, 4, 8 hours). The weight of apple slice before and after osmotic dehydration was measured for characteristic of mass transfer. Consequently, osmotic dehydration increases weight reduction, water loss and solid gain of apple slice as the concentration of the sucrose solution and steeping time increased. Moisture contents of apples slices dried hot-air and freeze were about 3 to 7%. Hunter color L, a, b value was lower than non-treatment to osmotic dehydration of apple slice. In hot-air drying, L value decreased as the concentration of the sucrose solution and steeping time increased. The hardness increased as the concentration of the sucrose solution and steeping time increased. Contents of monosaccharide (glucose, fructose) decrease by osmotic dehydration but sucrose increased. In comparison with hot-air drying, freeze drying was high in contents of free sugar.
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KEYWORD
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apple slice, osmotic dehydration, hot-air drying, freeze drying
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