НАУЧНИ ТРУДОВЕ НА УНИВЕРСИТЕТ ПО ХРАНИТЕЛНИ ТЕХНОЛОГИИ-ПЛОВДИВ ТОМ LXII ОПТИМИЗАЦИЯ НА КОМПОНЕНТНИЯ СЪСТАВ НА ОСМОТИЧНИ РАЗТВОРИ Optimization of component composition of osmotic solutions (original) (raw)

In the present study, combinations of different osmotic agents (concentrated apple juice, concentrated sour cherry juice, and inulin) were applied for fruit dehydration. A simplex-centroid design was applied, and the target functions for optimization were water activity (a w), total monomeric anthocyanins, total phenolic content, and oxygen radical absorbance capacity (ORAC). As a result, the optimal area of combinations of osmotic agents in the osmotic solution for dehydration of fruits was identified.

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