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Osmotic Dehydration of New Zealand Chestnuts with and without Shell and Pellicle
Abstract
Osmotic dehydration offers an alternative to air-drying for reducing moisture content at ambient temperature. Of four different solutes investigated, 22% (mass basis) sodium chloride (NaCl) and 60% (mass basis) sucrose solutions were the most successful, with each achieving approximately a 10% reduction in wet basis moisture content after 8 h without significant detrimental side effects, although NaCl solutions cause noticeable darkening in the pits on the surface of the chestnuts. The presence of the shell and pellicle did not significantly affect the dehydration rate. Osmotic dehydration by NaCl or sucrose prior to mechanical shell removal produced a small increase in efficiency of the shell removal process.
Type
Journal Article
Type of thesis
Series
Citation
Pontawe, R. J., Carson, J. K., Agbebavi, J. T., Klinac, D., & Swan, J. E. (2016). Osmotic Dehydration of New Zealand Chestnuts with and without Shell and Pellicle. International Journal of Food Engineering, 12(1), 83–89. http://doi.org/10.1515/ijfe-2014-0244
Date
2016-01-01
Publisher
DE GRUYTER
Degree
Supervisors
Rights
This article is published in the International Journal of Food Engineering. © 2016 DE GRUYTER