The aim of this study was to determine the effect of process conditions applying one of the methods of planning experiments to change the colour parameters of osmotically dehydrated apples and dehydrated and simultaneously ascorbic acid saturated. Samples of apples of 25 × 25 mm and a thickness of 5-15 mm were dehydrated osmotically during 1-5 h in a sucrose solution with a concentration of 20-60% at the temperature range 20-60°C. Ascorbic acid saturation of apples was realised by adding it to the osmotic solution in the amount of 2%. Colour changes of osmotically dehydrated and ascorbic acid saturated apples were statistically significant and mainly depended on temperature. Application of high temperature of 60°C had a negative impact on the brightness of the colour of apples. Moderate temperature to 40°C caused a slight colour changes and even a slight increase in brightness caused by the synergistic effects of temperature and concentration of sucrose solution, and as a result of increased penetration of ascorbic acid.
Full text available in Polish in Adobe Acrobat format:https://www.npt.up-poznan.net/pub/art_3_120.pdf
| MLA | Kowalska, Hanna, et al. "Zmiany barwy jabłek odwadnianych osmotycznie i nasycanych kwasem askorbinowym." Nauka Przyr. Technol. 3.4 (2009): #120. |
| APA | Hanna Kowalska, Andrzej Lenart, Mariusz Wojnowski (2009). Zmiany barwy jabłek odwadnianych osmotycznie i nasycanych kwasem askorbinowym. Nauka Przyr. Technol. 3 (4), #120 |
| ISO 690 | KOWALSKA, Hanna, LENART, Andrzej, WOJNOWSKI, Mariusz. Zmiany barwy jabłek odwadnianych osmotycznie i nasycanych kwasem askorbinowym. Nauka Przyr. Technol., 2009, 3.4: #120. |
Hanna Kowalska
Katedra Inżynierii Żywności i Organizacji Produkcji
Szkoła Główna Gospodarstwa Wiejskiego w Warszawie
ul. Nowoursynowska 159 C
02-776 Warszawa
Poland
e-mail: hanna_kowalska@sggw.pl