Home > III International Symposium on Cucurbits > OSMOTIC DEHYDRATION OF CANTALOUPE: INFLUENCES OF TIME AND CONCENTRATION

Articles

OSMOTIC DEHYDRATION OF CANTALOUPE: INFLUENCES OF TIME AND CONCENTRATION

Article number

731_18

Pages

129 – 134

Language

English

Abstract

Cantaloupe is a nutritious and tasty fruit with unique physical, chemical and organoleptic properties.
Osmotic dehydration is considered to be an innovative approach in cantaloupe preservation.
In this study, different parameters in osmotic dehydration of cantaloupe cubes were optimized.
The effects of osmotic solution concentrations (40, 55 and 70% w/w) and time of immersion (0-4.5 h) on solid gain (SG), water loss (WL) in addition to sensory attributes were evaluated.
Experiments were carried out under completely randomized block design (CRD) and factorial model.
Results indicated that concentration and time of immersion had significant effects on solid gain, water loss and weight reduction, while sensory properties didn’t change significantly.

Publication

III International Symposium on Cucurbits

Authors

F. Shahidi, F. Amidi, M. Mohebbi, A. Ganjloo

Keywords

cantaloupe, osmotic dehydration, solid gain, water loss, weight reduction

Full text

https://doi.org/10.17660/ActaHortic.2007.731.18

Online Articles (72)

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J.-T. Gu | X.-C. Zhang | S. Fan

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18. OSMOTIC DEHYDRATION OF CANTALOUPE: INFLUENCES OF TIME AND CONCENTRATION

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