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The influence of different pretreatments (freezing, blanching, high electric field pulse, and high pressure) and osmotic dehydration (OD) times (0 to 6 h) on some characteristics of rehydrated apple was investigated. Pretreated apple slices were osmotically dehydrated, oven dried, and rehydrated in distilled water at room temperature. Rehydration capacity (RC) increased with OD time. Blanched and prefrozen samples had higher RC, firmer rehydrated samples, and greater dry‐matter loss than the other pretreated samples. There was no change (P > 0.05) in the color of the samples before and after rehydration. The electrical conductivity of the immersion medium increased with rehydration time but decreased with OD time.
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Taiwo et al. (2002) studied this question.
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