Apricot (Prunus armeniaca) osmotic drying set of tests was conducted under controlled condition in laboratory. Current mean values of samples moisture content were obtained by measurement equipment and were used as data base for further statistical analysis. ANOVA statistical analysis proved that solution temperature and concentration are influential factors of osmotic drying. Empirical equation which predicts the changes of apricot halves moisture content in the time as a function of solution temperature and concentration was derived by the means of regression analysis. This equation was evaluated for solution temperatures of 45oC and 55oC, as well as for solution concentrations of 70% and 85% of saturated solution for chosen solution temperature. Results of chemical analyses results for “Keckemetska ruza”, “Novosadska rodna” and “Ambrosia” apricot varieties are also presented in this paper. The significant changes in phosphorous and calcium were not observed, but the contents of total sugar in samples changed during soaking in sugar solution, as a result of solids gain in apricot halves.

apricot (Prunus armeniaca); osmotic drying; solution’s temperature and concentration

Published by University of Zagreb, Faculty of Agriculture, Zagreb, CROATIA
Sponsored by Ministry Science and Education of the Republic of Croatia