Sweet and Tart Cherries

Stéger‐Máté, M.

doi:10.1002/9781118352533.ch26

Cited by 1 publication

(1 citation statement)

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“…Significant differences in solids gain in apples dehydrated in this solution, both in terms of concentration and temperature may result from the combination between type of fruit juices and the temperature. Cherry juice is characterized by high acidity, because cherries contain from 0.2-0.7% in sweet cherry to 1.0-1.9% in tart cherry [29]. It can be assumed that as a result of the combination of the cherry juice with the OF solution, its stability has been reduced and broken down into lower molecular weight sugars, which are easier to penetrate into the tissue of the dehydrated material.…”

Section: Mass Transfer During Osmotic Dehydrationmentioning

confidence: 99%

Development of apple chips technology

et al. 2018

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For develop of apple chips technology without chemical preservation osmotic dehydration in cherry or apple juice concentrates or fructooligosaccharide solutions and convection drying were used. Studies included the effect of dehydration on the mass transfer in apples and the quality of the final product. The temperature, type of osmotic solution and its concentration were changeable. The fruit were tested on mass transfer indicators, stability (water activity), texture (breaking test) and nutritional value (polyphenol content, acidity). Sensory evaluation was also performed. On this basis, the verification of all options was made and the most acceptable samples were selected. Concentration of osmotic solutions at 25°Brix limited solids gain in apples. Under these conditions, the phenomenon of osmosis caused 8-10 times greater water loss than solids gain. Increasing the concentration of solutions up to 50°Brix had a significantly greater impact on mass exchange in apples, compared to increasing the temperature from 40 to 60°C. Osmotic dehydration before drying did not significantly affect the water activity but increase of the temperature negatively affected on breaking force of the chips. Chips obtained by osmotic dehydration of apples in a cherry concentrate solution contained significantly more polyphenols, and were characterized by a higher acidity than the variants obtained by dehydration in concentrated apple juice. Furthermore, they were marked by red color which has been thought as part of the attractiveness of the product. The least sensory acceptable chips were prepared using osmotic pre-treatment in cherry concentrated juice solution with the addition of fructooligosaccharide.

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Section: Mass Transfer During Osmotic Dehydrationmentioning

confidence: 99%