Process for reducing the hygroscopicity of dehydrated fruits
Abstract
Abstract DEHYDRATED FRUIT OF REDUCED HYGROSCOPICITY IS OBTAINED BY REMOVING FROM FRUIT PIECES, BY OSMOTIC TRANSFER OR PARTIAL EXPRESSION OF THE JUICE, NATURAL HYGROSCOPIC MONOSACCHARIDES, REPLACING THE MONOSACCHARIDES IN A SECOND OSMOTIC TRANSFER WITH A SUGAR SUCH AS SUCROSE, AND THEN PROCESSING TO PROVIDE DEHYDRATED FRUIT PIECES OF POROUS STRUCTURE. IN THE PROCESS OF THIS INVENTION, FRUIT ACIDS REMOVED WITH THE MONOSACCHARIDES ARE REPLACED BY DRYCOATING THE PIECES AFTER THEY ARE PARTIALLY DRIED. SINCE THE ACID IS PUT ON THE FRUIT AND NOT INTO IT, THE ACID HAS ONLY VERY LIMITED CONTACT WITH THE SUGAR AND INVERSION DOES NOT OCCUR, EVEN AFTER PROLONGED STORAGE. RE, MOMOVING MONOSACCHRIDES REDUCES OR PREVENTS CARAMELIZATION DURING PROCESSING, IMPROVES RATE OF DRYING, AND PROVIDES A MARKEDLY LESS HYGROSCOPIC POROUS DEHYDRATED FRUIT PRODUCT WHICH IS IDEAL AS A SNACK TYPE FOOD.
Inventors
- 👤 J Cording
- 👤 R Eskew
Bibliographic Details
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