Changes of Free Sugar and Organic Acid in the Osmotic Dehydration Process of Apples

摘要: In order to minimize the deterioration of dried apple quality, changes free sugar content, organic acid and ascorbic during osmotic dehydration with sucrose at various temperature, concentration immersion time were investigated in this study, total increased as increased. Sucrose showed largest change content while fructose glucose no small changes, respectively. Large amounts malic fumaric acids, oxalic, citric, maleic succinic acids detected. Organic high low temperature treatment, became higher increasing concentration. Loss was Effect negligible. Changes sugar, followed first-order second-order reaction rate equations, Arrhenius equation applied determine effect on constants . To predict a model established by using optimum functions time. The had value for quality drying.