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Apple cubes of 1cm 3 were coated by using 20% and 50% (w/v) maltodextrin solutions, respectively. They were subsequently dried in an oven at 70°C for 10 and 40min, respectively, to solidify the coating. Osmotic dehydration was then conducted to both coated and non-coated samples under the process temperature of 30°C and osmotic solution concentration of 61.5% (w/v) sucrose. The food to solution...
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