The effect of blanching by ohmic heating (OH) on the damage to apple tissues and subsequent osmotic dehydration kinetics was investigated. Apple cubes were heated ohmically to various blanching scales. Heating temperature and duration were, respectively, 60–95 ± 2°C and 0–6 min. After cooling, the treated samples were put into sucrose solutions (70 °B) for the osmotic dehydration (OD). The equilibrium state of osmotic dehydration was estimated using the Azuara model. Ohmic heating leads, even for short treatments, to significant changes in the cellular structure of apples and to the enhancement of mass transfer during osmotic dehydration.
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Allali et al. (2009) studied this question.
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