The Effect of Pre-Treatment on the Rehydration of Dried Apple Cube

The subject of the research was a comparative analysis of the rehydration process of dried apples in cubic form. Cubes of dried Idared apples were subjected to various pre-treatment processes, including steam blanching, microwave heating and osmotic dehydration in a sucrose solution. The pre-treatme...

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Bibliographic Details
Published inApplied sciences Vol. 15; no. 3; p. 1377
Main Authors Tomasz, Hebda, Beata, Brzychczyk, Jan, Giełżecki, Klaudia, Cieśla
Format Journal Article
LanguageEnglish
Published Basel MDPI AG 01.02.2025
Subjects
Analysis
Apple
Apples
dried apple Idared cultivar
Dried fruit
Fruits
Hydration
Raw materials
rehydration
rehydration kinetics
rehydration rate
Temperature
Water
Poland
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ISSN2076-3417
2076-3417
DOI10.3390/app15031377

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Summary:The subject of the research was a comparative analysis of the rehydration process of dried apples in cubic form. Cubes of dried Idared apples were subjected to various pre-treatment processes, including steam blanching, microwave heating and osmotic dehydration in a sucrose solution. The pre-treatment was followed by a convection drying process conducted using two different drying systems. The rehydration process was carried out at a water temperature of 20 °C for 150 min. Rehydration kinetics, instantaneous increments in rehydrate mass and the relative and absolute moisture content of rehydrated samples were analyzed based on the tests. The rehydration process rates were also determined. It was observed that osmotic drying in a 10% sucrose solution reduced the rehydration process of dried apples by up to 32%.
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ISSN:2076-3417
2076-3417
DOI:10.3390/app15031377