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A new jam technology was developed in which osmotically dehydrated fruits were used directly in jam processing. Since the fruits undergo a process at lower temperature (35-40°C) for short time during osmotic dehydration, the new jam product exhibits surperior natural colour, good flavour and overall quality. Sugar solution spent in osmotic dehydration treatment can be used in jam.
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Shi et al. (1996) studied this question.
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