بهينه سازي فرآيند توليد برگه هلو با استفاده از اسمز

Improving the Dehydration of Dried Peach by Applying Osmotic Method

Traditional method of drying peach has numerous defects such as high microbial load, necessity of using SO2, undesirable appearance, color, brightness and high shrinkage, while the osmotic dehydration is a suitable process to produce a final product of better quality (flavor and color) without SO2 application. These experiments were conducted based on a statistical randomized complete block design of 3 treatments. (Sucrose solution, glucose syrup and a mixture of the two). After determination of osmotic process time requirement with the above-mentioned solutions, the osmotic process was performed on samples for the determined time and then samples were sun dried. A complete process takes about 6 hours. The sensory experimental results such as color and taste as judged by panel showed that osmo-sun dried samples obtain a better grade than the traditional ones. Therefore, the osmotic dehydration method can be used as a suitable process to improve quality of traditional (sun-dried) products.