Osmotic Dehydration of Orange Fruits in Sucrose and Prickly Pear Molasses Solutions: Mass Transfer and Quality of Dehydrated Products

Osmotic Dehydration of Orange Fruits in Sucrose and Prickly Pear Molasses Solutions: Mass Transfer and Quality of Dehydrated Products

The osmotic dehydration of orange fruit slices in sucrose and prickly pear molasses was studied in order to examine the changes in total mass loss, water loss, and solid gain as well as physical properties (dry matter content, total soluble solid and color parameters) during this process. The conten...

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Main Authors: Raghda Yazidi, Walid Yeddes, Katarzyna Rybak, Dorota Witrowa Rajchert, Wissem Aidi Wannes, Majdi Hammami, Kamel Hessini, Moufida Saidani Tounsi, Malgorzata Nowacka
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2024-11-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
antioxidant capacity
antioxidant content
hypertonic solution
osmotic agent
physical properties
sugar profile
Online Access:https://journal.pan.olsztyn.pl/Osmotic-Dehydration-of-Orange-Fruits-in-Sucrose-and-Prickly-Pear-Molasses-Solutions,194785,0,2.html
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