The use of lyophilization in the process of obtaining apple chips
Keywords:
lyophilization, freeze-dried fruits, apple chipsAbstract
Lately, freeze-dried fruits are beginning to take over the processed fruit markets by modern preservation methods, such as lyophilization - freeze drying. Chips made from different varieties of apples are starting to attract more and more consumers of dehydrated fruit. Applying modern technologies in obtaining apple chips, superior quality products can be obtained, in terms of appearance and the aromatic compounds they contain. In the conducted experience, the varieties 'Pinova' and 'Golden delicious' were used, which were subjected to lyophilization at a temperature of -60ºC for 24 hours. After lyophilization, the rehydration capacity of the chips was monitored, which in the 'Pinova' variety showed 95.45% rehydration capacity, beeing highest value.
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