THE USAGE OF CONCENTRATED CAROB SYRUP FOR OSMOTIC DEHYDRATION OF BLUEBERRIES


Fidan H., Petrova T., Sapundzhieva T., Penov N., DOĞAN H. , ERCİŞLİ S.

COMPTES RENDUS DE L ACADEMIE BULGARE DES SCIENCES, vol.71, no.7, pp.893-899, 2018 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 71 Issue: 7
  • Publication Date: 2018
  • Doi Number: 10.7546/crabs.2018.07.04
  • Title of Journal : COMPTES RENDUS DE L ACADEMIE BULGARE DES SCIENCES
  • Page Numbers: pp.893-899

Abstract

Dehydration of highbush blueberry samples in osmotic solution carob syrup with different concentrations were analyzed. Effects of osmotic treatment temperature, solution concentration, and ratio product/solution on water activity, dry matter content, reaction rate coefficient of solution concentration gradient and potential of hydrogen of the blueberry sample were determined. Response surface methodology with combinations of osmotic treatment temperature (43, 50, 60, 70, 77 degrees C), solution concentration (47, 50, 55, 60, 63 Brix), and blueberry:carob solution ratio (1:2, 1:3, 1:4, 1:5, 1:6) was applied. From the results it was observed that water activity values varied from 0.894 to 0.945 and dry matter values varied from 17 to 38%, respectively, as the linear effect due to the solution temperature for dehydration of blueberries had the highest impact on them.