Cherry is extremely perishable fruit and it needs to be dried in order to preserve the fruit for later uses. In this work, the influences of different osmotic solution concentrations on water loss （WL）, solid gain ...Cherry is extremely perishable fruit and it needs to be dried in order to preserve the fruit for later uses. In this work, the influences of different osmotic solution concentrations on water loss （WL）, solid gain （SG） and weight reduction （WR） during osmotic dehydration of cherry halves were investigated. These were studied using general factorial design with different sucrose concentrations （40, 55, 70%, w/v） and immersion time （5 hours）. Quadratic regression equations describing the effects of processes on WL, SG and WR were developed. The results revealed that the soaking time and sucrose concentration significantly （P 〈 0.05） influenced most of the quality indices of osmotically-dehydrated cherry halves. It is suggested that the regression equation obtained in this study can be used to find optimum conditions for osmotic dehydration.展开更多
文摘Cherry is extremely perishable fruit and it needs to be dried in order to preserve the fruit for later uses. In this work, the influences of different osmotic solution concentrations on water loss （WL）, solid gain （SG） and weight reduction （WR） during osmotic dehydration of cherry halves were investigated. These were studied using general factorial design with different sucrose concentrations （40, 55, 70%, w/v） and immersion time （5 hours）. Quadratic regression equations describing the effects of processes on WL, SG and WR were developed. The results revealed that the soaking time and sucrose concentration significantly （P 〈 0.05） influenced most of the quality indices of osmotically-dehydrated cherry halves. It is suggested that the regression equation obtained in this study can be used to find optimum conditions for osmotic dehydration.
