OSMOTIC DEHYDRATION OF PEAS II. INFLUENCE OF OSMOSIS ON DRYING BEHAVIOR AND PRODUCT QUALITY
Articles > Article · 1996
Authors: Figen ERTEKİN, T CAKALOZ
Journal of Food Processing and Preservation, Journal Indexed in SCI Expanded, International, 1996, vol 20, pp 105-119
DOI: 10.1111/j.1745-4549.1996.tb00849.x
Summary
The effect of osmotic dehydration on subsequent air drying behavior and product quality was investigated for peas being osmosed in sucrose and sucrose+citrate mixed solutions. Compared to nonosmosed samples, osmosed samples gave much higher drying rate. It was found that initial osmotic step shortened the air drying time by 55–70%, depending on the osmosis solution and process conditions. It was shown that by initial osmotic dehydration especially in sucrose+citrate solution, a product with higher allowable moisture content and increased solid density can be obtained and rehydration characteristics of osmosed samples are improved. In addition, product thus obtained had a more attractive color and standard level of organoleptic acceptability.