|
|
Article: Data on food science described by B. Bchir et al.
- Article from:
- Food Weekly News
- Article date:
- November 19, 2009
CopyrightCOPYRIGHT 2009 NewsRX. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
"Osmotic dehydration of pomegranate seeds was carried out at different temperatures (30, 40, 50 degrees C) in a 55 degrees Brix solution of sucrose, glucose, and mixture sucrose & glucose (50:50, w/w). The most significant changes of water loss and solids gain took place during the first 20 min of dewatering," scientists in Gembloux, Belgium report.
"During this period, seeds water loss was estimated to 46% in sucrose, 37% in glucose and 41% in mix glucose/sucrose solution. The increase of temperature favoured the increase of water loss, weight reduction, solids gain and effective diffusivity. Differential scanning calorimetry data provided complementary ...