ABSTRACT
Within 2 hours of osmotic treatment with sucrose, apple aw decreased from 0.989 (fresh) to 0.974 (treated). For apple slices immersed in the sucrose solution for 10 hours the average aw was 0.951 ± 0.002. Texture modification as a result of the osmotic treatment is shown in Figure 14.1(a)-(c). A decrease in Fn or softening of the apple cylinders, occurred within the first 2 hours of aw osmotic adjustment [Figure 14.1(a)]. No apparent effect of solution temperature was evident on softness as indicated by a similar tendency in Fc values beyond the 2 hour treatment [Figure 14.1(a)-(c)].
