Osmotic dehydration of peas .2. Influence of osmosis on drying behavior and product quality


Ertekin F. , CAKALOZ T.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol.20, no.2, pp.105-119, 1996 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 20 Issue: 2
  • Publication Date: 1996
  • Doi Number: 10.1111/j.1745-4549.1996.tb00849.x
  • Title of Journal : JOURNAL OF FOOD PROCESSING AND PRESERVATION
  • Page Numbers: pp.105-119

Abstract

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. Irt 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.