Synergetic dehydration method of osmotic treatment in molasses and successive lyophilization of peaches

Abstract

Osmotic dehydration in molasses and successive lyophilization of peaches are inves tigated, in effort of obtaining new and improved product. Prepared samples were subjected to the osmotic dehydration in molasses of different time, concentration, and temperature, and then to the 5-hr lyophilization process. The results showed that all three osmodehydration parameters statistically significantly affected dry matter content and aw of successively dehydrated samples, reaching peak values of 83.63% and 0.433 of dry matter content and aw, respectively. Osmodehydration process contributed to upgrading overall dehydration effectiveness, while aw values reduc tion in lyophilization stage contributed to the increased samples’ microbiological sta bility. Mineral matter content was highly increased, up to 8.63, 248.30, 64.05, and 101.56 times higher, for K, Ca, Mg, and Fe, respectively, as a consequence of molasses application. Developed mathematical models of 12 responses of osmotic dehydration and lyophilization processes were statistically significant, well-describing synergetic performance of two successive dehydration methods