Effect of Sugar Pretreatment on Quality of Dehydrated Cabbage

Abstract

To reduce the cost of osmotic treatment with glucose and fructose in production of dehydrated cabbage, use of a low-price additive, namely, high-maltose syrup, as an osmotic agent was investigated. The results showed that high-maltose syrup had more efficient dehydration and osmosis capability than fructose. Effect of additives on drying rate at 80 and 65°C was also investigated. Osmotic pretreatment with high-maltose syrup was helpful in reducing energy consumption and for enhancement of the drying rate.

Keywords:

• Cabbage
• Dehydration
• Maltose
• Osmosis

ACKNOWLEDGEMENTS

The authors thank the China National Natural Science Foundation for supporting the research under contract No. 20576049. The authors acknowledge the assistance of Prof. A.S. Mujumdar of the National University of Singapore in the preparation of this article.