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Osmo-dehydration of fig fruits with five sugars

Piga, Antonio <1965- > and Del Caro, Alessandra and Pinna, Ivo (2008) Osmo-dehydration of fig fruits with five sugars. In: 3rd International Symposium on Fig, 16-20 May 2005, Vilamoura, Portugal. The Hague, International Society for Horticultural Science. p. 313-318. (Acta Horticulturae, 798). ISBN 978-90-66055-61-2. Conference or Workshop Item.

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Fig fruits were subjected to osmotic dehydration by means of five different sugar syrups, in order to check the aptitude of the species to this kind of processing. Osmotic dehydration was carried out at 25°C and at atmospheric pressure on whole fig fruits of the local cultivar Verde. Processing lasted 24 h and the following dehydrating syrups were used: sucrose, glucose, fructose and two commercial hydrolysed corn starch syrups, Frudex 70 and Glicosa. At fixed intervals (0, 1, 2, 3, 6, 12 and 24 h) appropriate determinations were done on fruit pulp, in order to calculate weight loss, water loss, solid gain and normalised solid content. Results obtained with no doubt indicate that whole fig fruits show a low aptitude to be osmo-dehydrated, probably for their morphology and anatomy and for processing conditions used in this trial.

Item Type:Conference or Workshop Item (Paper)
ID Code:1677
Uncontrolled Keywords:Fig fruit, osmotic dehydration, normalised solid content, solid gain, sugar syrups, water loss
Subjects:Area 07 - Scienze agrarie e veterinarie > AGR/15 Scienze e tecnologie alimentari
Divisions:001 Università di Sassari > 01 Dipartimenti > Scienze ambientali agrarie e biotecnologie agro-alimentari
Publisher:International Society for Horticultural Science
Deposited On:18 Aug 2009 10:05

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