FREEZE-THAW EFFECTS ON MASS-TRANSFER RATES DURING OSMOTIC DEHYDRATION

被引：43
|
作者：
LAZARIDES, HN
MAVROUDIS, NE
机构：
[1] Dept. of Food Science & Technology, School of Agriculture, Aristotelean University of Thessaloniki, Thessaloniki, 540 06
来源：
JOURNAL OF FOOD SCIENCE | 1995年 / 60卷 / 04期
关键词：
APPLES; OSMOTIC DEHYDRATION; CONCENTRATION; FREEZE-THAW; MASS TRANSFER;
D O I：
10.1111/j.1365-2621.1995.tb06239.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
A model fruit system (apple slices) was studied during osmotic preconcentration in concentrated solutions of corn syrup solids. The effect of freeze/thawing on water removal and solid uptake rates during complimentary osmotic dehydration was examined. Product response to freeze/thawing after partial osmotic dehydration was also explored. Osmotically preconcentrated, frozen/thawed samples did not exhibit a significant change in rate of water loss during complimentary osmotic dehydration. They had sharply higher sugar gain rates compared to controls. The duration of osmotic preconcentration had a significant effect on freeze/thaw induced exudation losses.
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页码：826 / &
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