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2013, vol. 17, iss. 4, pp. 154-157
Osmotic dehydration of white cabbage in different hypertonic solutions: Mass transfer kinetics and improvement of nutritional value of the developed product
aInstitute for Food Technology, Novi Sad
bUniversity of Novi Sad, Faculty of Technology
Development and utilization of novel and traditional technologies in production of competitive food products with added valued for national and global market - CREATING WEALTH FROM THE WEALTH OF SERBIA (MESTD - 46001)
Osmotic dehydration of food - energy and ecological aspects of sustainable production (MESTD - 31055)

The presented paper describes an investigation of osmotic dehydration of white cabbage (Brasicca oleracea var. capitata), domestic cultivar Futoški and ways of improving nutritional value of the final product. Osmotic dehydration was carried out in three different osmotic solutions and on three temperatures. First osmotic solution was mixture of NaCl, KCl and sucrose in water (Solution I). Solution I was used in three concentrations 40, 50 and 60%. Second solution was mixture of solution I and sugar beet molasses in ratio 1:1 (solution II), concentrations 50, 60 and 70% and third solution was pure sugar beet molasses (solution III), in concentrations of40, 60 and 80% dry matter. The most important kinetic parameters of the dehydration process: Water losses (WL), solid gain (SG), water loss/solid gain ratio were determined after 1, 3 and 5 hours of dehydration. Mineral content in the fresh cabbage and osmotically dehydrated cabbage was determined.
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article language: English
document type: Original Scientific Paper
published in SCIndeks: 10/12/2013