摘要：In this study, rehydration of dried apricots with respect to jam production was investigated. Rehydration was carried out in sugar syrup of different concentrations (0o, 20o, 30o and 40o Brix) for different time intervals. Rehydration rate, rehydration level and soluble solids migration were determined. For jam production from dried apricots, apricots should first be rehydrated at 20 oC in water or in sugar syrup (max. 20o Brix) for maximum rehydration level. The “fruit content” of apricot jam in TSE standard should be revaluated after taking into consideration of the results of this study.
