Stability of Fructooligosaccharides in Convectively Dried Fruits After Initial Osmoconcentration

Abstract The aim of this study was to determine the effect temperature and time convective drying on content fructooligosaccharides (FOS) in apples, plums strawberries which FOS had been introduced by osmoconcentration. share oligosaccharides total sugars analyzed. In apple tissue, were stable range 40–80 °C during for up 8 h. Convective osmotically dehydrated caused losses; retention after h at 80 40%. case plums, 40% recorded just two hours °C. Therefore, some fruits, obtaining a satisfactory level dried material with assumed dry substance requires determination appropriate process parameters.