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Apple fruit

Apple fruit (Photo credit: @Doug88888)

ABSTRACT. Osmotic dehydration, by immersion in sucrose solutions of different concentrations, is commonly used by industries in the production of candied dehydrated fruits. A refractometer is needed in order to read the concentration of the solution after each use. By doing this, the effectivity of the sugar solutions will be maximized. However, several small-scale companies cannot afford an expensive equipment such as the refractometer.
The researchers then decided to work on apple preservation in order to come up with a table of data. This is to check the changes in the concentration of the 2.5 M solution after each use and to determine if the said solution can effectively preserve the apples. Every 12 hours, the immersed apples were replaced by a new batch of sliced fruit. But before doing so, the concentration of a sucrose solution was read using the refractometer. The results were tabulated and after six readings, the change in the concentration with respect to the number of readings were translated into a graph. This graph serves as a basis for determining the effectivity of the sucrose solution. READ MORE>