文章基本信息

标题：Rehydration of Dried Apricots for Jam Production
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作者：Şule Üstün ; İlkay Tosun ; Bekir Cemeroğlu 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1999
卷号：24
期号：2
出版社：Association of Food Technology, Turkey
摘要：In this study, rehydration of dried apricots with respect to jam production was investigated. Rehydration was carried out in sugar syrup of different concentrations (0^o, 20^o, 30^o and 40^o Brix) for different time intervals. Rehydration rate, rehydration level and soluble solids migration were determined. For jam production from dried apricots, apricots should first be rehydrated at 20 ^oC in water or in sugar syrup (max. 20^o Brix) for maximum rehydration level. The “fruit content” of apricot jam in TSE standard should be revaluated after taking into consideration of the results of this study.