Effect of Osmotic Pre-treatment and Temperature Storage Conditions on Water Activity and Colour of Dried Apple
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Joanna Cichowska
und
Hanna Kowalska
Abstract
The cylinders of apples cv. Braeburn were subjected to osmotic dehydration in a sucrose solution with the addition of chokeberry juice concentrate. After osmotic pre-treatment the pieces of apples were dried by two methods: freeze-drying and air-drying. The storage results of dried apples at temperature 25–45 °C for 7 and 12 months were satisfactory. Mass changes were very minor. During storage dried apples obtained by both methods exhibited microbiological stability even after 7 and 12 months of storage, due to the fact that the water activity did not exceed the value of 0.4. Under the influence of the technological processes application, as well as storage conditions, appearance changes in the samples occurred. Higher temperature of storage had an increase impact in colour changes of control samples (without osmotic pre-treatment) and also osmotically dehydrated into sucrose solution, mainly in the case of samples which had dried using freeze-drying. Previously immersed in chokeberry juice concentrate, dried apples had colour changes comes from colour of solution.
Funding statement: This work was financially supported by ERA-NET SUSFOOD/NCBiR (National Centre for Research and Development); project no 5/SH/SUSFOOD1/2014. Implementation period: 2014–2016, Poland. The work was also co-financed by a statutory activity subsidy from the Polish Ministry of Science and Higher Education for the Faculty of Food Sciences of Warsaw University of Life Sciences.
Conflict of Interest: The authors declare that they have no conflict of interest.
Compliance with Ethical Requirements: This study does not contain any experiment involving human or animal subject.
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Artikel in diesem Heft
- Special Section for Selected Papers from the First International Food Operations & Processing Simulation Workshop – FoodOPS2016
- Special Issue “Selected Papers from the First International Food Operations & Processing Simulation Workshop – FoodOPS2016 (September 26–28, 2016, Larnaca, Cyprus)”
- Simulation Model of a Production Facility of Agaricus bisporus Mycelium for Decision-Making Support
- Modeling and Simulation of Nitrogen Injection in Olive Oil
- CFD Simulation of a Co-rotating Twin-screw Extruder: Validation of a Rheological Model for a Starch-Based Dough for Snack Food
- Two Time Steps Predictive Control Application to a Bioprocess Simulator
- Modeling Thin Layer Drying Kinetics, Moisture Diffusivity and Activation Energy of Hazelnuts during Microwave-Convective Drying
- Design and Testing of an Augmented Reality Solution to Enhance Operator Safety in the Food Industry
- Research Articles
- Effect of Osmotic Pre-treatment and Temperature Storage Conditions on Water Activity and Colour of Dried Apple
- Study on Mechanical Properties for Shearing Breakage of Oat Kernel
- Development and Characterization of a Novel Ecofriendly Biodegradable Whey Protein Concentrate Film with nano-SiO2
- Effect of Drying on the Bioactive Compounds and Antioxidant Activity of Rubus lambertianus
