Bialik, Michal; Wiktor, Artur; Witrowa-Rajchert, Dorota; Gondek, Ewa published an article in 2020, the title of the article was The Influence of Osmotic Dehydration Conditions on Drying Kinetics and Total Carotenoid Content of Kiwiberry (Actinidia Arguta).Quality Control of SweetPearlR P300 DC Maltitol And the article contains the following content:
Kiwiberries (Actinidia arguta var. Geneva) were osmotically dehydrated in sucrose, xylitol and maltitol 60% water solutions at 30 and 50°C. After pre-treatment, the samples were dried using convective method at 70°C until fruits have reached a dimensionless moisture ratio (MR) of 0.02. Osmotic pre-treatment significantly improved drying kinetics during the first stage of the process. All the pre-treated samples reached water activity level (aw) less than 0.6 after 7 h of drying. When maltitol or xylitol was used as an osmotic agent at 30°C, the time required for drying was reduced by 23 and 32%, resp. In turn, dehydration performed at 50°C had no pos. effect on the drying kinetics. The shortest drying time was obtained for the samples dehydrated in xylitol at 30°C. In the case of these samples target MR was reached after 542 min whereas in the case of untreated samples drying lasted 810 min. The highest retention of carotenoid was observed for the samples osmotically pre-treated in maltitol solution at 30°C and sucrose solution at 50°C. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).Quality Control of SweetPearlR P300 DC Maltitol
The Article related to osmotic dehydration drying kinetics carotenoid actinidia, Food and Feed Chemistry: Fruits, Vegetables, Legumes, and Nuts and other aspects.Quality Control of SweetPearlR P300 DC Maltitol
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts