Taiwo K A, Angersbach A, Ade-Omowaye B I, Knorr D
Department of Food Biotechnology and Process Engineering, Berlin University of Technology, Königin-Luise Strasse 22, D-14195 Berlin, Germany.
J Agric Food Chem. 2001 Jun;49(6):2804-11. doi: 10.1021/jf0009798.
This study compared mass transfer during osmotic dehydration (OD) and some quality indices of untreated apple slices to those of apple slices pretreated by either blanching, freezing, or applying high-intensity electric field pulses (HELP) or high pressure (HP). HP, HELP, and blanching increased water loss. Untreated and HELP-treated samples had comparable solids gains, which were lower (P < 0.05) than in the other samples. Apple slices turned brown after pretreatment but the L values of these samples increased with OD. The breaking force of dried samples increased with OD time, and pretreated samples had firmer dried texture than the untreated. Vitamin C content decreased with OD time, but HP- and HELP-treated apples had better retention of vitamin C.
本研究比较了渗透脱水（OD）过程中的传质情况以及未处理苹果片与经热烫、冷冻、施加高强度电场脉冲（HELP）或高压（HP）预处理的苹果片的一些品质指标。HP、HELP和热烫均增加了水分损失。未处理和经HELP处理的样品具有相当的固形物增加量，其低于其他样品（P<0.05）。预处理后的苹果片会变成褐色，但这些样品的L值随OD增加。干燥样品的断裂力随OD时间增加，且预处理样品的干燥质地比未处理的更硬。维生素C含量随OD时间降低，但经HP和HELP处理的苹果对维生素C的保留效果更好。
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