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- W2016752441 abstract "Corn syrup solids (dextrose equivalent 28) were investigated as an osmotic solute to concentrate apple rings. Processing parameters which were evaluated for removal of water from the fruit pieces included: corn syrup solids concentration, osmosis temperature, time of immersion of the fruit piece in the osmotic solution, solution pH, solution flow rate and piece thickness. Weight loss in the apple rings was promoted by: increased corn syrup solids concentration, increased immersion time, increased temperature, increased flow rate and decreased ring thickness. Water removal was maximal at pH 3. Results obtained showed that the weight of the apple rings could be reduced by 70% during the osmotic concentration process. La méthode de concentration par osmose a été appliquée à des anneaux de pomme, en utilisant les solides du sirop de maïs (équivalents en dextrose: 28) comme soluté. Les paramètres d'opération suivants ont été évalués quant à leurs effets sur l'extraction de l'eau des morceaux de fruits: concentration des solides du sirop de maïs, température d'osmose, durée d'immersion des morceaux de fruits, pH et débit de la solution, et épaisseur des anneaux. La perte de poids des anneaux de pomme augmente con-currement avec la concentration des solides du sirop de maïs, la durée d'immersion, la température, le débit, et inversement avec l’épaisseur des morceaux. Le pH optimal d'extraction de l'eau est pH 3. Les résultats obtenus montrent que le poids des anneaux de pomme peut être réduit de 70% par la méthode de concentration par osmose." @default.
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- W2016752441 date "1981-01-01" @default.
- W2016752441 modified "2023-09-26" @default.
- W2016752441 title "An Evaluation of Osmotic Concentration of Apple Rings Using Corn Syrup Solids Solutions" @default.
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- W2016752441 doi "https://doi.org/10.1016/s0315-5463(81)72932-8" @default.
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