Apples dehydrated

Saltin, B. (1964). Aerobic and anaerobic work capacity after dehydration. J. Appl. Physiol. 19, 1114-1118. 

K. Lourvanij and G. L. Rorrer, Dehydration of glucose to organic acids in microporous pillared clay catalysts, Appl. Catal. A Gen., 109 (1994) 147-165. 

Thomas J et al (2004) The effect of dehydration history on PVA/PVP hydrogels for nucleus pulposus replacement. J Biomed Mater Res B Appl Biomater 69(2) 135—140... 

During osmotic dehydration of apple, pumpkin, and carrot in sugar solution at 30 °C, the rate of water loss was 5-10 times higher than the rate of solid gain and depended on advancement of the dewatering process (Kowalska and Lenart, 2001). Under the same dewatering conditions, pumpkin and carrot reached smaller water contents than apple (Figure 3). 

FIG. 3 Water loss (WL) and solid gain (SG) expressed on initial dry matter (idm) of strawberry (ST) slices (Brambilla et al., 2000) and apple (AP), carrot (CA), and pumpkin (PU) cubes (Kowalska and Lenart, 2001) after 60 min osmotic dehydration in a 60% (w/w) sucrose solution at 30 °C at atmospheric pressure. 

FIG. 4 Effects of varying raw material treatments prior to osmotic dehydration on moisture (MC) and solid (SC) content expressed on initial dry matter (idm). Potato slices, high hydrostatic pressure (Rastogi et al., 2001) carrot slices, PFE (Rastogi et al., 1999) bell pepper disks, PFE (Ade-Omowaye et al., 2002b) and apple slices, edible coatings (Lenart and Dabrowska, 1998). 

Another promising technique is ultrasound application during osmotic dehydration. Used on porous fruit such as apple cubes, it affects mass... 

FIG. 7 Effect of 90-min osmotic dehydration (OD) in 40% (w/w) glucose solution at 25 °C at atmospheric pressure on drying rates (M/M0 moisture content/initial moisture content) at 60 °C of infinite plate-shaped mango (Nieto et al., 2001) and apple (Nieto et al., 1998). 

Albors, A., Salvatori, D., Andres, A., Chiralt, A., and Fito, P. 1998. Influence of the osmotic solution concentration on the structural and compositional profiles in dehydrated apple tissue. In Drying 98 (C.B. Akritis, D. Marinos-Kouris, and G.D. Saravacos, eds), Vol. A, pp. 877-885. Ziti Editions, Thessaloniki, Greece. 

Barat, J.M., Albors, A., Chiralt, A., and Fito, P. 1999. Equilibration of apple tissue in osmotic dehydration. Microstructural changes. Drying Technol. 17, 1375-1386. 

Erie, U. and Shubert, H. 2001. Combined osmotic and microwave-vacuum dehydration of apples and strawberries. J. Food Engineer. 49, 193-199. 

Kayamak-Ertekin, F. and Sultanglu, M. 2000. Modelling of mass transfer during osmotic dehydration of apples. J. Food Engineer. 46, 243-250. 

Krokida, M.K., Karathanos, V.T., and Maroulis, Z.B. 2000a. Effect of osmotic dehydration on color and sorption characteristics of apple and banana. Dry. Technol. 18, 937-950. 

Lenart, A. and Dabrowska, R. 1997. Osmotic dehydration of apples with polysaccharide coatings. 

Mavroudis, N.E., Gekas, V., and Sjoholm, I. 1998. Osmotic dehydration of apples Shrinkage phenomena and the significance of initial structure on mass transfer rates. J. Food Engineer. 38, 101-123. 

Moreira, R. and Sereno, A.M. 2001. Volumetric shrinkage of apple cylinders during osmotic dehydration. In Proceedings of the International Congress on Engineering and Food, ICEF 8 (J. Welti-Chanes, G.V. Barbosa-Canovas, and J.M. Aguilera, eds), Vol. 2, pp. 1351-1355. Technomic Publisher, Lancaster, PA. 

Taiwo, K.A., Angersbach, A., Ade-Omowaye, B.I.O., and Knorr, D. 2001. Effects of pretreatments on the diffusion kinetics and some quality parameters of osmotically dehydrated apple slices. 

Valdez-Fragoso, A., Welti-Chanes, J., and Giroux, F. 1998. Properties of a sucrose solution reused in osmotic dehydration of apples. Dry. Technol. 16, 1429-1445. 

---