Mass transfer in the osmotic dehydration of coated apple cubes by using maltodextrin as the coating material and their textural properties

摘要: Abstract Apple cubes of 1 cm3 were coated by using 20% and 50% (w/v) maltodextrin solutions, respectively. They subsequently dried in an oven at 70 °C for 10 40 min, respectively, to solidify the coating. Osmotic dehydration was then conducted both non-coated samples under process temperature 30 °C osmotic solution concentration 61.5% sucrose. The food ratio kept constant 1:20 throughout process. Results showed that oven-dried 40 min yielded negative dry matter gain sugar during Furthermore, also Possible reasons these unusual gains investigated, including dissolution coating material strong correlation between drying time shrinkage cells within apple cubes. In addition, moisture loss much smaller than samples. Instrumental texture profile analysis (TPA) performed, measuring quality attributes such as hardness, brittleness, springiness cohesiveness. structure most altered after except those or solutions 10 min.