Effect of osmotic agents and concentration on fruit quality

A study assessed the effects of a method of repeated reconcentration and recycling of a high-fructose corn syrup (HFCS) and sucrose syrup on the properties of fruit (apples, peaches, apricots) for its commercial feasibility. The results indicated that the osmotic syrups can be reconcentrated and reu...

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Bibliographic Details
Published inJournal of food science Vol. 48; no. 1
Main Authors Bolin, H.R, Huxsoll, C.C, Jackson, R, Ng, K.C
Format Journal Article
LanguageEnglish
Published 01.01.1983
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Summary:A study assessed the effects of a method of repeated reconcentration and recycling of a high-fructose corn syrup (HFCS) and sucrose syrup on the properties of fruit (apples, peaches, apricots) for its commercial feasibility. The results indicated that the osmotic syrups can be reconcentrated and reused for water removal through up to at least 5 full cycles without affecting the quality of the fruit being concentrated. However, the properties of the osmotic medium do, in fact, change. The syrup penetration rate into the fruit was faster with HFCS than with sucrose. Sucrose was preferred over HFCS as the osmotic medium by a taste panel. (wz)
Bibliography:Q10
8500087
S10
8501617
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1983.tb14823.x