Shortening
the
duration of debittering process.
The
authors carried out the dehydration process at various temperatures (30, 40 and
50 °C) and process
duration (1, 2 and 3 h). The greatest losses of volatile compounds were
recorded during osmotic dehydration
in vacuum applied in both a continuous and pulsed manner at a temperature of 50 °C. The
lowest total volatile losses occurred at 30 and 40 °C for up to 3 h under
pulsed vacuum or atmospheric pressure. Changes in
product quality are often associated with taste. It seems that this sensory
quality attribute may also be
modified by vacuum impregnation. It may be applied during the modification of
the applied technological operation
or as a process preceding freezing, minimal processing or candying. An example
is provided by a study by Tamer et al.
(2013), who applied vacuum impregnation with a solution of sodium
chloride
or sodium hydroxide and their mixture in order to shorten the length of the debittering process for green
table olive cv. “Domat”.
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