Abstract
Kiwiberries (Actinidia arguta var. Geneva) were osmotically dehydrated in sucrose, xylitol and maltitol 60 % water solutions at 30 and 50 °C. After pre-treatment, the samples were dried using convective method at 70 °C until fruits have reached a dimensionless moisture ratio (MR) of 0.02. Osmotic pre-treatment significantly improved drying kinetics during the first stage of the process. All the pre-treated samples reached water activity level (aw) less than 0.6 after 7 h of drying. When maltitol or xylitol was used as an osmotic agent at 30 °C, the time required for drying was reduced by 23 and 32 %, respectively. In turn, dehydration performed at 50 °C had no positive effect on the drying kinetics. The shortest drying time was obtained for the samples dehydrated in xylitol at 30 °C. In the case of these samples target MR was reached after 542 min whereas in the case of untreated samples drying lasted 810 min. The highest retention of carotenoid was observed for the samples osmotically pre-treated in maltitol solution at 30 °C and sucrose solution at 50 °C.
References
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Articles in the same Issue
- Articles
- Discrimination of Volatiles of Shiitakes (Lentinula edodes) Produced during Drying Process by Electronic Nose
- Influence of Potato Flour on Dough and Steamed Bread Quality and Correlation Analysis
- Microwave-Assisted Extraction and Ultrasound-Assisted Extraction of Bioactive Compounds from Grape Pomace
- Analysis of the Heat Transfer of Ginkgo Biloba Seeds during Radio-Frequency Heating
- The Impact of an Inert Gas Atmosphere on the Kinetics of Changes in the Physical and Chemical Properties of Carrot Lyophilisate
- Special section for selected papers from VI Food Enginering Symposium (Warsaw, Poland)
- The Use of a Hybrid Drying Method with Pre-Osmotic Treatment in Strawberry Bio-Snack Technology
- The Influence of the Agglomeration Process on Stability of Microencapsulated β-Carotene
- The Impact of the Pre-Treatment in Ethanol Solution on the Drying Kinetics and Selected Properties of Convective Dried Apples
- Influence of the Freeze-drying Conditions on the Physicochemical Properties and Grinding Characteristics of Kiwi
- The Influence of Osmotic Dehydration Conditions on Drying Kinetics and Total Carotenoid Content of Kiwiberry (Actinidia Arguta)