Water Sorption Characteristics of Sugar Impregnated Strawberries

ABSTRACT

Sorption behaviour of fresh and sucrose or glucose impreqnated strawberries in the a, ranqe 0.11-0.90 was determined at 28°C. For both- fresh and osmosed strawberries, the sorption isotherms displaved hysteresis Osmotic treatment produced a complex influence on the fruit behaviour that might be explained in terms of the chemical complexity of the systems, sucrose hydrolysis, sugar supersaturation, kinetic impediment to solute dissolution and crystallization of sugar.

Key words and pharses:

• strawberries water sorption
• glucose impregnation