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Air-drying kinetics of osmotically dehydrated fruits


Air-drying kinetics of osmotically dehydrated fruits



Drying 94 Proceedings of the 9th International Drying Symposium, Gold Coast, Australia, 1-4 August 1994: Volume B: 871-878



DOI: 10.1080/07373939508917036

The air drying kinetics of fresh and osmotically dehydrated fruits (apples) were determined. Two sugars, glucose and sucrose, were used as osmotic dehydration agents. Apples were immersed in 15, 30 or 45% sugar solution for different periods of time. Following osmotic pretreatment, air drying at 55 degrees C took place and the weight of material was recorded.

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