The effects of freeze-drying on microstructural property of apple were studied. Osmotic subjection (60% w/v corn syrup solution) and blanching (80?C, 1 min) were employed as pretreatments. To investigate microstructure of dried products, SEM microscopy was applied. Investigations show no damage or collapse in structure of dried products. Osmotic pretreatment leads to production of a layer of solutes (sugars) on the surface of dried products, which in turn causes a decrease in diffusity of water molecules. It was found that blanching before osmotic pretreatment leads to benefitial effects on structural properties of dried apples.
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