title: Effects of pretreatments on the diffusion kinetics and some quality parameters of osmotically dehydrated apple slices.
abstract: This study compared mass transfer during osmotic dehydration (OD) and some quality indices of untreated apple slices to those of apple slices pretreated by either blanching, freezing, or applying high-intensity electric field pulses (HELP) or high pressure (HP). HP, HELP, and blanching increased water loss. Untreated and HELP-treated samples had comparable solids gains, which were lower (P < 0.05) than in the other samples. Apple slices turned brown after pretreatment but the L values of these samples increased with OD. The breaking force of dried samples increased with OD time, and pretreated samples had firmer dried texture than the untreated. Vitamin C content decreased with OD time, but HP- and HELP-treated apples had better retention of vitamin C.
authors: Department of Food Biotechnology and Process Engineering, Berlin University of Technology, Königin-Luise Strasse 22, D-14195 Berlin, Germany.
authors: K A
authors: KA
authors: Taiwo
authors: A
authors: A
authors: Angersbach
authors: B I
authors: BI
authors: Ade-Omowaye
authors: D
authors: D
authors: Knorr
mesh_terms: D001205:Ascorbic Acid; D003116:Color; D003681:Dehydration; D004058:Diffusion / Q000187:drug effects; D004560:Electricity; D005511:Food Handling / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D007700:Kinetics; D009995:Osmosis; D011312:Pressure; D011786:Quality Control; D019685:Rosales / Q000737:chemistry* / Q000378:metabolism
chemical_list: D001205:Ascorbic Acid