Mass transport and changes in the saccharide profile during osmotic dehydration of apricot and chokeberry fruits

dc.contributor.authorPluta, Małgorzata
dc.contributor.authorKlewicki, Robert
dc.date.accessioned2024-08-19T09:28:19Z
dc.date.issued2022
dc.description.abstractThe aim of the study was to determine the effect of osmotic dehydration in sucrose solution on the level and profile of the main saccharides in frozen chokeberry and apricot. A 50°Bx sucrose solution at a temperature of 25, 35, 45 and 55°C was used in the tests. The influence of temperature and dehydration time on the dry matter content in the tested fruits was demonstrated. Both in apricot and chokeberry the highest increase was recorded in the first hour of the process, for apricots to the level of 25.1-32.4%, for chokeberry 30.4-33.4%. The use of the highest temperature (55°C) increased the content of glucose and fructose while reducing the amount of sucrose (hydrolysis); at 25-35°C the opposite effect was obtained. At low temperatures, chokeberry was not very susceptible to migration of sucrose. Also, the transport of water was not intense. There was no correlation between the temperature of the process and the increase in dry matter in the sample. The greatest loss of water, i.e. 1 g H2O/g i.d.m., occurred after five hours at 55°C. Under analogous conditions, apricots showed a higher water loss, at the level of 4.68 g H2O/g i.d.m. At 25°C, after the first hour of dehydration, the energy value of saccharides in apricots was 315 kJ/100 g; at 55°C, after 3÷5 hours it fluctuated around 500 kJ/100g. Dehydrated chokeberry was characterized by approx. 1.5÷2 times lower energy value than apricot.en_EN
dc.identifier.citationPluta, M., & Klewicki, R. (2022). Mass transport and changes in the saccharide profile during osmotic dehydration of apricot and chokeberry fruits . Biotechnology and Food Science, 84(1), 19-32. https://doi.org/10.34658/bfs.2022.84.19-32
dc.identifier.doi10.34658/bfs.2022.84.19-32
dc.identifier.issn2299-6818
dc.identifier.urihttp://hdl.handle.net/11652/5414
dc.identifier.urihttps://doi.org/10.34658/bfs.2022.84.19-32
dc.language.isoenen_EN
dc.page.numberp. 19-32
dc.publisherWydawnictwo Politechniki Łódzkiejpl_PL
dc.publisherLodz University of Technology Pressen_EN
dc.relation.ispartofBiotechnology and Food Science, Vol. 84, No. 1, Wydawnictwo Politechniki Łódzkiej, Łódź 2022, ISSN 2299-6818.
dc.rightsFair use conditionen_EN
dc.rightsDla wszystkich w zakresie dozwolonego użytkupl_PL
dc.rights.licenseLUT Licenseen_EN
dc.rights.licenseLicencja PŁpl_PL
dc.subjectosmotic dehydrationen_EN
dc.subjectsaccharides profileen_EN
dc.subjectapricoten_EN
dc.subjectchokeberryen_EN
dc.subjectodwodnienie osmotycznepl_PL
dc.subjectprofil sacharydówpl_PL
dc.subjectmorelapl_PL
dc.subjectaroniapl_PL
dc.titleMass transport and changes in the saccharide profile during osmotic dehydration of apricot and chokeberry fruitsen_EN
dc.typeArticleen_EN

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