title: [Osmotic dehydration of apple (Grany Smith) with different osmotic solutions].
abstract: The process of osmotic dehydration in apple rings at 40 degrees, 50 degrees and 60 degrees C in two osmotic agents were studied. The agents were similar in concentration, water activity and viscosity but differed in composition. The weight loss, water content, solids uptake and Brix showed differences in the medius studied. In syrup corn medium, the weight loss was higher and the solids uptake was lower than syrup sucrose. The polysacharides from the syrup corn lowered solutes uptake and the water out was facilited.
authors.affiliation: Faculdad de Química, Universidad Autónoma de Querétaro, Valencia, España.
authors.forename: E
authors.initials: E
authors.lastname: Mercado-Silva
authors.forename: D
authors.initials: D
authors.lastname: Vidal-Brotons
mesh_terms: D005519:Food Preservation / Q000379:methods*; D005638:Fruit / Q000378:metabolism*; D009995:Osmosis; D012996:Solutions; D013395:Sucrose / Q000493:pharmacokinetics; D003313:Zea mays
chemical_list: D012996:Solutions; D013395:Sucrose
vernacular_title: Deshidratación osmótica de manzana (Grany Smith) con diferentes soluciones osmóticas.