The Effect of Selected Fruit Juice Concentrates Used as Osmotic Agents on the Drying Kinetics and Chemical Properties of Vacuum-Microwave Drying of Pumpkin

Table 1

Physical and chemical properties of osmotic solutions.

Osmotic solution

Concentration of osmotic solution (°Brix)

Temperature of osmotic solution (°C)

Total polyphenols (mg GA·100 g^−1 dm)

ABTS (mmol Trolox·100 g^−1 dm)

FRAP (mmol Trolox·100 g^−1 dm)

Water activity (-)

Viscosity (mPa·s)

Colour

Chokeberry

40 ± 0.1

45 ± 1

3610.2 ± 19.4

25.4 ± 1.2

15.1 ± 0.2

0.9449 ± 0.0054

3.94 ± 0.24

25.1 ± 0.4

0.2 ± 0.1

−0.9 ± 0.1

Flowering quince

40 ± 0.1

45 ± 1

3320.1 ± 45.4

27.4 ± 0.9

25.5 ± 1.1

0.9381 ± 0.0072

3.85 ± 0.16

32.4 ± 0.3

1.8 ± 0.2

6.8 ± 0.4

Raspberry

40 ± 0.1

45 ± 1

1002.2 ± 20.4

9.7 ± 1.2

7.5 ± 0.4

0.9408 ± 0.0042

4.22 ± 0.35

25.0 ± 0.2

0.1 ± 0.1

−0.7 ± 0.2

Values followed by the same letter (a–c) within the same column were not significantly different () (Tukey’s HSD test).