The aim of this study was to investigate on how the saturation of apples by osmotic substance influence on the freezing and thawing process. The research material was a osmotically dehydrated apples (3 h at 30°C and 1 h at 70°C) frozen and stored for one month at the temperature of -35ºC and than also after thawing. It was found that the osmotic pre-treatment caused shortening of the total time of freezing – the shortest was the freezing time for apple after 1h of dehydration at the temperature of 70°C. The decrease in cryoscope temperature was also noticed. The total time of thawing was longer then the total time of freezing and the cryoscope temperature for that process was higher.
apples, osmotic dehydration, freezing, thawing