Please use this identifier to cite or link to this item: https://doi.org/10.1111/j.1365-2621.2010.02353.x
Title: Effect of sucrose and glycerol mixtures in the osmotic solution on characteristics of osmotically dehydrated mandarin cv. (Sai-Namphaung)
Authors: Pattanapa, K.
Therdthai, N.
Chantrapornchai, W.
Zhou, W. 
Keywords: Drying
Glycerol
Mandarin
Osmotic dehydration
Osmotic solution
Issue Date: Sep-2010
Citation: Pattanapa, K., Therdthai, N., Chantrapornchai, W., Zhou, W. (2010-09). Effect of sucrose and glycerol mixtures in the osmotic solution on characteristics of osmotically dehydrated mandarin cv. (Sai-Namphaung). International Journal of Food Science and Technology 45 (9) : 1918-1924. ScholarBank@NUS Repository. https://doi.org/10.1111/j.1365-2621.2010.02353.x
Abstract: This study investigated the effects of a series of osmotic solutions consisting of sucrose and glycerol on the quality of osmotically dehydrated mandarin, namely mandarin cv. (Sai-Namphaung). Mandarin samples were peeled and osmotically dehydrated at 55 °C with agitation at 3.5776 × 10-1g in five osmotic solutions containing various mixtures of 60% sucrose and 60% glycerol (9:1, 8:2, 7:3, 6:4 and 5:5 w/w, respectively). The osmotically dehydrated mandarin was further dried using hot-air drying at 70 °C for 360 min. Increasing the glycerol ratio in the mixtures significantly (P ≤ 0.05) increased water loss and solid gain during osmotic dehydration, and significantly (P ≤ 0.05) affected kinetic rate constants during drying. An increase in the glycerol ratio in the mixtures caused a significant decrease in the quality factors of hardness, moisture content, water activity and reducing sugar. However, the increase resulted in an increase in the darkness of the dried mandarin, compared with increasing the sucrose ratio in the mixtures (P ≤ 0.05). The increase had an insignificant (P > 0.05) effect on vitamin C content. © 2010 The Authors. Journal compilation © 2010 Institute of Food Science and Technology.
Source Title: International Journal of Food Science and Technology
URI: http://scholarbank.nus.edu.sg/handle/10635/93657
ISSN: 09505423
DOI: 10.1111/j.1365-2621.2010.02353.x
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