Abstract
The optimization of osmotic solutions, during dehydration of quince, was investigated by the response surface methodology. The results showed that fructose concentration had the most important effect on water loss and the solution containing fructose 47.68%, calcium chloride 3.99% and citric acid 3.49% was determined as the optimum osmotic solution. Next, the quince slices were pretreated by pectin-carboxymethyl-cellulose-based edible coating and osmotic dehydration and was then hot-air dried. The scanning electron microscopy images showed that the coating and osmotic dehydration decreased and increased collapse in porous structure, respectively. The results of the compression test showed that the both pretreatments caused a decrease in the hardness, which could be attributed to the plasticizing effect of low molecular ingredients, which were absorbed from the coating and osmotic solutions. Both the coated and osmotic dehydrated samples showed lower rehydration ratio than non-pretreated samples. Practical Applications Osmotic dehydration is a gentle drying method, which has received considerable attention because of its low processing temperature and low energy requirement. Moreover, the main advantages of this process are potentially better color, texture and flavor retention along with minimum heat damage. Partially dehydrated fruits and vegetables prepared by osmotic dehydration can be added to foods such as desserts, yogurt, ice cream, confectionery and bakery products. After additional drying, they can also be used as components of cereals or snacks for direct consumption. Dried quince can as ingredient of traditional Iranian food such as quince Khoresh and Chowder. So that in this research, optimization of the osmotic solution formulation was studied for dehydration of quince slices and also effect of edible coating and osmotic dehydration pretreatments were investigated on improvement of the microstructural properties and rehydration characteristics of dried quince slices.
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