D. Torreggiani et G. Bertolo, Osmotic pre-treatments in fruit processing: chemical, physical and structural effects, J FOOD ENG, 49(2-3), 2001, pp. 247-253
Over the last few decades wide prospects for osmotic dehydration have arise
n as a pre-step to further processing. The distinctive aspect of this proce
ss, when compared with other dehydration methods, is the direct formulation
achievable through the selective incorporation of solutes, without modifyi
ng the food integrity. By balancing the two main osmotic effects, water los
s and solid uptake, the functional properties of the fruit could be adapted
to many different food systems. The role of an osmotic step mainly related
to improvement of processed fruit quality characteristics, such as texture
, and pigment, vitamin and aroma content, is analysed. (C) 2001 Elsevier Sc
ience Ltd. All rights reserved.