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Dehydration of potato slices following brief dipping in osmotic solutions: effect of conditions and understanding the mechanism of water loss

Mokhtar, W. M. F. W., Ghawi, S. K. and Niranjan, K. (2019) Dehydration of potato slices following brief dipping in osmotic solutions: effect of conditions and understanding the mechanism of water loss. Drying Technology, 37 (7). pp. 885-895. ISSN 1532-2300

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To link to this item DOI: 10.1080/07373937.2018.1473418

Abstract/Summary

A novel variant of osmotic dehydration, named here as post-dipping dehydration – where a material is dipped in a salt or sugar solution for a very short time followed by simple exposure to ambient conditions was explored with the aim of lowering water content of potato slices but at the same time not gain a high level of sugar/salt. The rate of water loss, which was rapid initially, was found to approach equilibrium. This paper also explored whether the water loss process could subsequently be kick started once again, by employing a multi-stage process, where each stage consisted of osmotic solution dipping followed by ambient holding of the potato slices that had reached equilibrium in the earlier stage. Water loss values comparable to conventional osmotic dehydration could be achieved thus, but with significantly lower overall solid gain (less than 50%) – which can potentially yield a significantly healthy product option.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
ID Code:76981
Publisher:Taylor and Francis

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