Cherries dehydration

The products that can be handled by today s automatic sorting machines include seeds, coffee, rice, breakfast cereals, nuts and pulses fresh, frozen and dehydrated vegetables cherries (with and without stalks) olives tomatoes prawns biscuits and confectionery. Foreign material such as stones, sticks and organic matter can be removed, as well as objects with defects such as discoloration and damaged skin. Figures 6.2 and 6.3 show two typical sorting machines. 

Andreotti et al. [31] recognize a temperature of 43 C as the optimal for osmotic dehydration of cherries and pears in glucose or glucose-fructose syrup. They recommended a tan-peiature of 20 C for osmotic dehydration of apricots. Bananas were osmoticaUy dehydrated at 60°C [146] however, it was shown that optimal temperature was dependent on the concentration and pH of the osmotic solution [105]. Pineapple was dehydrated at 42 C-47°C [96] but application of vacuum and tonperature higher than 40°C resulted in loss of volatiles [112]. Osmotic dehydration of plums is done at 50°C [147,148], kiwifruit at 37°C, and peas at 50°C-70°C [124]. 

Kowalska et al. [149] recognize a temperature of 50°C as the optimal for osmotic dehydration of strawberries and cherries in glucose, sucrose, and starch syrup solution. They recommended osmosing fruits at 30°C-50°C. Nsonzi and Ramaswamy [21] osmotically dehydrated blueberries at temperature 37°C-60°C and sucrose solution concentration 47°Bx-70°Bx. Apples were dehydrated at temperature 30°C-90°C [115] (Figure 32.9). It has been shown that the increase of temperature in the range of 30°C-80°C substantially shortens the time of dehydration [133]. However, increased temperature promotes penetration of osmoactive substance into the tissue [77]. 

The relation of total sulfur dioxide content and other factors to color changes during storage of apricots is discussed by Nichols and Reed (1931), Nichols ei al. (1938), Chace et al. (1930, 1933), and Sorber (1944). The role of sulfuring in dehydration of cherries and small fruits is discussed by Wiegand et al. (1945), and the effects of methods of sulfuring, dehydration, and temperature of storage on ascorbic acid content and carotene content of dehydrated peaches by Eheart and Sholes (1946), as well as others mentioned previously. 

Sorbitol is found in the plant world in many berries and in cherries, plums, pears, apples, seaweed, and algae. It is about 60% as sweet as sucrose (table sugar) and is used in the manufacture of candies and as a sugar substitute for diabetics. D-Sorbitol is an important food additive, usually added to prevent dehydration of foods and other materials upon exposure to air because it binds water strongly. 

Muratore, G., Rizzo, V, Licciardello, F., Maccarone, E., 2008. Partial dehydration of cherry tomato at different temperature, and nutritional quality of the products. Food Chem. 111(4) 887-891. 

Kowalska et al. [149] recognize a temperature of 50 C as the optimal for osmotic dehydration of strawberries and cherries in glucose, sucrose, and starch syrup solution. They recommended osmosing fruits at 30 50 C. Nsonzi and Ramaswamy [21] osmotically dehydrated blueberries at temperature 37-60 C and... 

---