Osmotic processing: Effects of osmotic medium composition on the kinetics and texture of apple tissue
The effect of modification of osmotic medium composition with salts on the texture changes and process kinetics was evaluated in the present study. Inner and outer apple cortex parenchyma (Kim var.) was subjected to osmotic processing at 20.40 and 60 degrees C. The four osmotic media used were of identical osmotic pressure but slightly different compositions. The solution 1, Si, was a 50% w/w sucr
