Development of apple chips technology

Clicks: 236
ID: 114987
2018
Free PDF
Article Quality & Performance Metrics
Overall Quality
Not rated
Combines reader engagement with the AI quality analysis. This article has not been analysed, so there is no overall score — reader engagement is measured and shown alongside.
AI Quality Assessment
Not analyzed
Readership in this journal
Steady

Ranked #27 of 39 articles by views in heat and mass transfer

Most read Least read

Bar heights use a square-root scale.

Mint this article as an NFT
Not yet minted

Create a permanent, verifiable on-chain record of this article on the Scimatic Network. The NFT is held in your Journament account, and you can withdraw it to your own wallet at any time.

5 SUSD one-off · no wallet required
Sign in to mint
Abstract
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.
Reference Key
kowalska2018heatdevelopment Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Hanna Kowalska;Agata Marzec;Jolanta Kowalska;Kinga Samborska;Małgorzata Tywonek;Andrzej Lenart;Hanna Kowalska;Agata Marzec;Jolanta Kowalska;Kinga Samborska;Małgorzata Tywonek;Andrzej Lenart;
Journal heat and mass transfer
Year 2018
DOI
doi:10.1007/s00231-018-2346-y
URL
https://link.springer.com/article/10.1007/s00231-018-2346-y
Keywords
thermodynamics Heat and Mass Transfer engineering thermodynamics industrial chemistry/chemical engineering

Citations

No citations found. To add a citation, contact the admin at info@scimatic.org

Comments

No comments yet. Be the first to comment on this article.