AI Article Synopsis
- The study aimed to explore how different drying methods of dehydrated apple cubes influence consumer preferences.
- A combined drying method (convective-osmotic) was modified six ways by changing osmotic agents, drying order, and adding CaCl(2) to see how these factors affected drying efficiency and sensory qualities.
- The results showed that one modified process notably improved consumer preference, while using fructose as the osmotic agent resulted in higher water loss and solids gain, making the process more efficient.
Article Abstract
The aim of this work was to determine the effect on consumer preference of dehydrated apple cubes caused by different modifications of a combined drying method. The combined process of convective-osmotic drying with pretreatment in solutions of CaCl(2) and citric acid was taken as the basic process, and was then modified to obtain six different treatments. The factors varied were the osmotic agent, the order of drying processes, and the addition of CaCl(2) to the osmotic solution. The drying kinetics of convective-osmotic treatment and the osmotic-convective process were studied. A sensory evaluation was conducted to determine the effect of these alterations in the drying process on the consumer preference for the product. The convective-osmotic treatment significantly reduced the time of processing. Water loss and solids gain were higher when fructose was used as the osmotic agent in the convective-osmotic process. According to the results of the preference test, only one of the modified processes showed significant preference compared with the basic process.
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| http://dx.doi.org/10.3109/09637480801984283 | DOI Listing |
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