Abstract: Physicochemical properties of sliced peach during osmotic pretreatment and dehydration, the optimum condition of the osmotic dehydration and the sensory evaluation of dried products were investigated. This experiment was conducted based on statistical randomized complete block experimental design with three treatments: sucrose solution, glucose syrup and their mixture with salt. Results indicated that after 6 h the solutions of sucrose (50 and 60%), glucose syrup (60%) and their mixture with salt (40% sucrose, 20% glucose syrup and 3% NaCl) caused higher removal of water. The sensory experimental results (such as appearance, chew ability, transparency, taste and flavour and colour) showed that osmo-dried samples obtain better quality than traditional (sun-dried) samples.
Md. Ali sahari , Mahmoud Souti and Zahra Emam-Jomeh , 2006. Improving the Dehydration of Dried Peach By Osmotic Method. Journal of Food Technology, 4: 189-193.