Lowering the Water Activity in Low -S ugar Preserved Fruit

Abstract

Abstract: It is necessary to lower water activity(Aw)in low -sugar preserved fruit down below0.65to keep it’ s quality upto 12-months.In order to determine the relationshipbetween t he water -affinity substances,such as citric acidandpropylene atdifferentconcentrations onthe Awinlow-sugar pre servedfruit,the capacity ofcomposite water -affinitysubstances tolowerAwinlo w -sugarpreservedfruits,andtheeffectofacertainwater -affinitysub stanceonthe Awinpreserved apricot and preserved haw.

Key words: Low -sugar preservedfruit , Activity of water , Water -affinity substance , Lower

YANG Chun, LU Jian-Wu. Lowering the Water Activity in Low -S ugar Preserved Fruit[J]. FOOD SCIENCE, 2002, 23(2): 33-35.

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Lowering the Water Activity in Low -S ugar Preserved Fruit

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