PROPERTIES OF A SUCROSE SOLUTION REUSED IN OSMOTIC DEHYDRATION OF APPLES

The reuse of concentrated solutions for osmotic dehydration (OD) must be clearly understood to guarantee the economic viability of this proc ess. This study was carried out to determine the modifications that a sugar solution undergoes when used 20 times during the OD of apple cub es by measuring the evolution of its different physico-chemical proper ties. Before beginning a new OD process, the syrup's mass was readjust ed to its initial Value by the addition of crystallized sucrose. An in crease of 3.4% in the mass of the syrup was observed after each OD pro cess. The pH of the syrup stabilized after the third reuse, while its acidity, reducing sugars, and electrical conductivity stabilized after six reuses to values similar to those of the osmodehydrated apples. U nder the specific conditions of this experiment, neither acid hydrolys is nor enzymatic hydrolysis in the sugar solution was observed. Microb iological analysis of symp showed high levels of yeast and molds only after the 15th use. Progressive increases in turbidity, browning, and insoluble solids in the syrup were observed during the course of its u tilization.