The Use of Unconventional Solutions in the Osmotic Dehydration of Food

• Autorzy: Galus Sabina , Dulewicz Magdalena

Identyfikatory

DOI

10.53502/OPGM3948

• Języki publikacji: EN

Abstrakty

EN

Osmotic dehydration is an essential process in many food materials to reduce water activity to inhibit microbial growth. This process is also used as a pre-treatment before drying to produce fruit and vegetable snacks. The most commonly used osmotic solutions are sucrose and sodium chloride, however, the use of these substances is associated with a high content of sugar and salt in the product. The use of polyols or fruit juices reduces the sugar content compared to sucrose and enables the enrichment of the product with bioactive compounds, resulting in a health-promoting snack. The article discusses the process of osmotic dehydration and the possibility of using unconventional osmotic solutions for different food products, including polyols, concentrates and fruit juices.

Słowa kluczowe

EN

osmotic dehydration; sucrose; polyols; juice concentrate; fruit snacks; vegetable snacks

• Wydawca: Sieć Badawcza Łukasiewicz - Poznański Instytut Technologiczny
• Czasopismo: Journal of Research and Applications in Agricultural Engineering
• Rocznik: 2024
• Tom: Vol. 69, nr 1
• Strony: 29--33
• Opis fizyczny: Bibliogr. 30 poz., rys., tab.

Twórcy

autor

Galus Sabina

• Warsaw University of Life Sciences – SGGW, Institute of Food Sciences, Department of Food Engineering and Process Management, Warsaw, Poland

• https://orcid.org/0000-0002-2352-5307

autor

Dulewicz Magdalena

• Warsaw University of Life Sciences – SGGW, Institute of Food Sciences, Department of Food Engineering and Process Management, Warsaw, Poland

Bibliografia

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