TY  - JOUR
T1  - Improving the Dehydration of Dried Peach By Osmotic Method
AU - , Md. Ali sahari AU - , Mahmoud Souti AU - , Zahra Emam-Jomeh 
JO  - Journal of Food Technology
VL  - 4
IS  - 3
SP  - 189
EP  - 193
PY  - 2006
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2006.189.193
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2006.189.193
KW  - Osmotic dehydration
KW  -peach
KW  -drying
KW  -process condition
KW  -water loss
KW  -solids gain
AB  - Physicochemical properties of sliced peach during osmotic pretreatment and dehydration, the optimum condition of the osmotic dehydration and the sensory evaluation of dried products were investigated. This experiment was conducted based on statistical randomized complete block experimental design with three treatments: sucrose solution, glucose syrup and their mixture with salt. Results indicated that after 6 h the solutions of sucrose (50 and 60%), glucose syrup (60%) and their mixture with salt (40% sucrose, 20% glucose syrup and 3% NaCl) caused higher removal of water. The sensory experimental results (such as appearance, chew ability, transparency, taste and flavour and colour) showed that osmo-dried samples obtain better quality than traditional (sun-dried) samples.
ER  -