Osmotic Drying and Nutrient Infusion of Fruits and Vegetables

Abstract : This paper describes studies done with the osmotic drying and nutrient infusion of fruits and vegetables. Sensory testing was performed on the products. They were packaged, placed in storage and the percent moisture, water activity and reflectance color determined for periods up to two years of storage at 40, 70 and 100 degrees Fahrenheit. Initially, six commercial fruit products were chosen for long-term storage. Two representative products, mango-flavored apple cubes and cherries, were then prepared with infused vitamins and minerals. The commercial product, cranberries, was also studied intensively. Vegetables, potatoes, carrots and celery were also prepared with infused vitamins and minerals.