Influence of Edible Coating and Drying Methods on Quality and Thermal Properties of Apple Slices

In this research, the effect of edible coating carboxyl methyl cellulose before osmotic dehydration and various drying methods were investigated to evaluate color changes ( E), shear strength on texture (SS) and thermal properties of dried apple (Golden delicious cultivar) slices. Thermal properties of different samples were determined by differential scanning calorimetry (DSC). The coated and non-coated samples with or without osmotic pretreatment in sucrose solution (50%) were dried by freeze drier (-45°C, 2.2 Pa), air drier (60°C, 1.5 m/s). The coating had significant effect on E and SS (p 0.05). The coating led to decrease E and increase SS. The effect of osmotic dehydration and drying methods had significant effect on SS, E and thermal properties such as C , T and T. pg m