PROCEDURE FOR OSMOTIC DEHYDRATION OF FRUITS AND VEGETABLES IN SUGAR BEET MOLASSES AS THE HYPERTONIC SOLUTION

摘要

Invention herewith described refers to the procedure for osmotic dehydration of fruits and vegetables in sugar beet molasses as the hypertonic solution. Fruits and vegetables are conventionally prepared for processing after the inspection- washing, classifying and chopping up. Pieces of fruits and vegetables prepared in that way, have been dipped in sugar beet molasses, for 5 hours at a temperature of 55º C and atmospheric pressure. During the process, many valuable nutritional and biologically active ingredients are released from sugar beet molasses into the pieces of fruits and vegetables while the water from fruits and vegetables is released into the sugar beet molasses, and all that under the influence of the osmotic pressure differences in the sugar beet molasses and the liquid in the fruit and vegetable cells. The sugar beet molasses is separated on the wired separator and the rest of the material is washed with tap water to remove the residue of molasses from the material surface. At the end, the excessive water is removed from the pieces of fruits and vegetables by compressed air. Thus processed fruits and vegetables are, as the final product, packaged in suitable containers under appropriate conditions, or transported directly to consumers.