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dc.contributor.authorFilipović, Vladimir
dc.contributor.authorFilipović, Jelena
dc.contributor.authorLončar, Biljana
dc.contributor.authorKnežević, Violeta
dc.contributor.authorNićetin, Milica
dc.contributor.authorFilipović, Ivana
dc.date.accessioned2023-07-17T07:44:41Z
dc.date.available2023-07-17T07:44:41Z
dc.date.issued2022-02-24
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/292
dc.descriptionOsmotic dehydration, as a simple, low energy-demanding process, especially with molasses used as an osmotic solution, was applied in effort to reduce the extent of further dehydration phase. The osmotic dehydration phase also supplemented mineral matter content of the dehydrating peach samples with its high value nutritional content. Lyophilization, as energy demanding, yet high quality producing technique, as a successive dehydration phase, provided peach samples of very high dry matter content and very low aw values in reduced duration of application.en_US
dc.description.abstractOsmotic 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 methodsen_US
dc.description.sponsorshipPresented results are part of the research project titled: “Production and implementation of innovative product from domestic peach with improved sensory and nutritive properties”, funded by the Provincial Secretariat of Higher Education and Scientific Research, Autonomous Province of Vojvodina, Republic of Serbia, contract number: 142-451-2289/2021-01/02.en_US
dc.language.isoenen_US
dc.publisherJournal of Food Processing and Preservationen_US
dc.titleSynergetic dehydration method of osmotic treatment in molasses and successive lyophilization of peachesen_US
dc.typeArticleen_US


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