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Effect of osmotic concentration on the colour and chemical characteristics of some fruits

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dc.contributor.author LEAHU, Ana
dc.contributor.author GHINEA, Cristina
dc.contributor.author URSACHI, Florin Vasile
dc.date.accessioned 2019-10-24T10:49:18Z
dc.date.available 2019-10-24T10:49:18Z
dc.date.issued 2018
dc.identifier.citation LEAHU, Ana, GHINEA, Cristina, URSACHI, Florin Vasile. Effect of osmotic concentration on the colour and chemical characteristics of some fruits. In: Modern technologies, in the food industry–2018: proc. of the intern. conf., October 18–20, 2018. Chişinău, 2018, pp. 283. ISBN 978-9975-87-428-1. en_US
dc.identifier.isbn 978-9975-87-428-1
dc.identifier.uri http://repository.utm.md/handle/5014/5198
dc.description Abstract en_US
dc.description.abstract Osmotic dehydration is the pre-treatment method of preservation the fruit and vegetable to increase its shelf-life in which these are immersed in concentrated salt or sugar solutions. The effect of an osmotic dehydration was investigated on the colour and chemical characteristics of dehydrated fruits (apricot and plum) in fructose osmotic solutions. Difference in CIE-LAB, chroma - C* and hue angle H* were performed with a Chroma Meter CR-400/410. Three aqueous solution of fructose (40, 60 and 80%) were used for dehydration, during 3 h of process at temperatures of 25 0C, with fruit/osmotic agent ratio of 2:1. Water loss and solids gain showed significant differences depending on the concentration of the osmotic agent and process time. The use of highly concentrated osmotic solutions induced losses of phenolic content (TPC) and ascorbic acid in sliced apricot and quince. Fructose concentration, osmosis time and temperature induce significant increase of a* and b* colorimetric parameters but did not affect the lightness (L*) of plum slices. en_US
dc.language.iso en en_US
dc.publisher Tehnica UTM en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject apricot en_US
dc.subject plum en_US
dc.subject colour en_US
dc.title Effect of osmotic concentration on the colour and chemical characteristics of some fruits en_US
dc.type Article en_US


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