بررسي تاثير شرايط فرآيند اسمز بر ميزان آبگيري در برگه هلو

An Evaluation of the Process Affecting Conditions of Dehydration Rate in Peach Slices

Osmotic dehydration is a water removal process, based on placing foods in a hypertonic solution. These experiments were conducted based on a statistical randomized complete block design with several solutions namely sucrose solution, glucose syrup of 40, 50, 60% concentrations and mixtures (40% sucrose, 20% glucose syrup), (20% sucrose, 40% glucose syrup) and (40% sucrose, 20% glucose syrup, 3% salt). Results indicated that 50, 60% sucrose, glucose syrup and mixture (40% sucrose, 20% glucose syrup, 3% salt) solutions caused a higher removal of water. Other factors such as solution type and their concentration, binary, thickness and agitation conditions had significant effects on dehydration rate.