Abstract—This paper studies the osmosis characteristics of orange and kiwi fruit. Ring shaped slices of orange and kiwi were prepared and submerged in 40, 55 and 70% (w/w) concentration of sucrose syrups in 3 periods of time: 40, 80 and 120 min at 25 degree of centigrade, fruit to syrup ratio was 1 to 3. Dry matter, soluble solid content of raw and final product as well as weight reduction, solid gain and water loss were measured at the end of experiment for each treatment. Solid gain and water loss increased during process time but no significant difference was observed until 80 min. Higher syrup concentration in short time had no significant effect this may be caused by high syrup viscosity that prevents profit mass transfer. The highest level of weight reduction was observed in 70% concentration. Solid gain, water loss and weight reduction obtained for kiwi fruit were higher than obtained for orange in this case structural differences between two fruits seems be important. Brix increased by time in all concentration but 40% syrup concentration had no effect on kiwi fruit brix. The initial brix for orange and kiwi fruit were 9.5 and 15.5 respectively these values reached 35 and 39 respectively after 2 hours in 70% sucrose concentration the lowest brix obtained were 18 and 26 for orange and kiwi fruit respectively in shortest treatment time (40 min.) in 40% syrup concentration.
Index Terms—kiwi fruit, orange, osmotic dehydration, sucrose, time
F. Amidi Fazli is with the Food Science and Technology Department of IAU Soofian Branch, Iran. (phone: 914-414-7724;fax: 472-334-3556; e-mail: amidi_f@ yahoo.com).
M. Ahani is Food Science and Technology Student of IAU Soofian Branch.
Cite: F. Amidi Fazli, M. Ahani, "Minimally Processed Foods: A Case Study on Orange and Kiwi Fruit," International Journal of Environmental Science and Development vol. 1, no. 1, pp. 53-56, 2010.