Osmotic dehydration consists of fruit immersion in hypertonic solution, generally from sugars, and it is one of the most interesting techniques for the shelf-life extension of fresh-cut fruit, as a partial removal of water from the tissues. Aim of this study was to investigate the effect of different times and temperatures of immersion in a specific sugar osmotic solution in the mass transfer phenomena and the main qualitative characteristics of two kiwifruit cultivars, one of them recnognised as "standard" kiwifruit (cv. Hayward) and the other better known as the new "yellow" kiwifruit.
Tylewicz U., Razca M., Rocculi P., Romani S., Dalla Rosa M. (2010). Evolution of quality characteristics of Hayward and Hort 16A Kiwifruit during osmotic dehydration. FRUIT PROCESSING, 4, 150-153.
Evolution of quality characteristics of Hayward and Hort 16A Kiwifruit during osmotic dehydration
TYLEWICZ, URSZULA;ROCCULI, PIETRO;ROMANI, SANTINA;DALLA ROSA, MARCO
2010
Abstract
Osmotic dehydration consists of fruit immersion in hypertonic solution, generally from sugars, and it is one of the most interesting techniques for the shelf-life extension of fresh-cut fruit, as a partial removal of water from the tissues. Aim of this study was to investigate the effect of different times and temperatures of immersion in a specific sugar osmotic solution in the mass transfer phenomena and the main qualitative characteristics of two kiwifruit cultivars, one of them recnognised as "standard" kiwifruit (cv. Hayward) and the other better known as the new "yellow" kiwifruit.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
