Structural and compositional profiles in osmotically dehydrated apple

Research was conducted to examine the structural and compositional profiles in osmotically dehydrated apple tissue. Apple slices with thickness of 20 and 30 mm were investigated at 20, 30, 40 and 50 degrees C and subsequently analyzed in serial slices 1.5 mm thick using Cryo-SEM observations. results indicate that no structural or compositional changes were evident at undisturbed zone distances. Slight temperature dependence was observed as advancing constant rates for Advancing Disturbance Front were established.