Publications by authors named "Dorota Witrow-Rajchert"
The Application of Combined Pre-treatment with Utilization of Sonication and Reduced Pressure to Accelerate the Osmotic Dehydration Process and Modify the Selected Properties of Cranberries.
Malgorzata Nowacka Artur Wiktor Magdalena Dadan Katarzyna Rybak Aleksandra Anuszewska Dorota Witrow-Rajchert
Foods
July 2019
Article Synopsis
- The study explored how a combined pretreatment of blanching, ultrasound, and vacuum affects osmotic dehydration and quality properties of food, specifically looking at water activity, color, and bioactive compounds.
- Different combinations of the pretreatment were used, including multiple cycles of blanching and sonication in osmotic solutions that contained sucrose and steviol glycosides for improved taste.
- Results showed that the combined pretreatment improved osmotic dehydration efficiency, increasing dry matter and soluble solids while reducing certain bioactive compounds compared to samples that only underwent blanching.