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The Effect of the Use of Unconventional Solutions for Osmotic Dehydration on Selected Properties of Fresh-Cut Oranges

This study investigated the effects of unconventional solutions on the osmotic dehydration of oranges. These solutions included xylitol, fruit concentrates (strawberry, cherry, orange), rosehip juice, and sucrose. The study examined dehydration kinetics, dry matter, total soluble solids, water activ...

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Principais autores: Sabina Galus, Katarzyna Rybak, Magdalena Dadan, Dorota Witrowa-Rajchert, Małgorzata Nowacka
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2025-02-01
Colecção:Foods
Assuntos:
osmotic dehydration
orange
polyols
fruit juice
fruit concentrate
physicochemical properties
Acesso em linha:https://www.mdpi.com/2304-8158/14/3/468
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