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Drying Technology
An International Journal
Volume 30, 2012 - Issue 14
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Original Articles

Reuse of Sucrose Syrup in the Osmotic Dehydration of Peaches

Sílvia Pimentel Marconi Germer Fruit and Vegetable Technology Centre, Food Technology Institute, Ital, Campinas, BrazilCorrespondence[email protected]
,
Marlene Rita de Queiroz School of Agriculture Engineering, University of Campinas, Unicamp, Campinas, Brazil
,
José Maurício Aguirre Fruit and Vegetable Technology Centre, Food Technology Institute, Ital, Campinas, Brazil
,
Shirley Aparecida Berbari Fruit and Vegetable Technology Centre, Food Technology Institute, Ital, Campinas, Brazil
&
Neliane Ferraz de Arruda Silveira Science and Food Quality Centre, Food Technology Institute, Ital, Campinas, Brazil
Pages 1532-1540 | Published online: 13 Nov 2012

Citations (7)

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Read on this site (5)

Fernanda Rezende Abrahão & Jefferson Luiz Gomes Corrêa. (2023) Osmotic dehydration: More than water loss and solid gain. Critical Reviews in Food Science and Nutrition 63:17, pages 2970-2989.
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Rabie Khattab, Amyl Ghanem & Marianne Su-Ling Brooks. (2017) Quality of dried haskap berries (Lonicera caerulea L.) as affected by prior juice extraction, osmotic treatment, and drying conditions. Drying Technology 35:3, pages 375-391.
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Sílvia Pimentel Marconi Germer, Marcelo Antônio Morgano, Marta Gomes da Silva, Neliane Ferraz de Arruda Silveira & Elaine de Cássia Guerreiro Souza. (2016) Effect of reconditioning and reuse of sucrose syrup in quality properties and retention of nutrients in osmotic dehydration of guava. Drying Technology 34:8, pages 997-1008.
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Paula A. Sette, Lorena E. Franceschinis, Carolina Schebor & Daniela Salvatori. (2015) Osmotic Dehydrated Raspberries: Changes in Physical Aspects and Bioactive Compounds. Drying Technology 33:6, pages 659-670.
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S.J. Kowalski & D. Mierzwa. (2013) Influence of Osmotic Pretreatment on Kinetics of Convective Drying and Quality of Apples. Drying Technology 31:15, pages 1849-1855.
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Articles from other publishers (2)

Paula R. Fernández, Nancy Lovera & Laura A. Ramallo. (2020) Sucrose syrup reuse during one‐ and multi‐stage osmotic dehydration of pineapple. Journal of Food Process Engineering 43:6.
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Letícia Fernandes de Oliveira, Jefferson Luiz Gomes Corrêa, Diego Alvarenga Botrel, Marina Barbosa Vilela, Luís Roberto Batista & Luísa Freire. (2017) Reuse of sorbitol solution in pulsed vacuum osmotic dehydration of yacon ( Smallanthus sonchifolius ) . Journal of Food Processing and Preservation 41:6, pages e13306.
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