Integrated analysis of osmotic dehydration of bocaiuva (Acrocomia aculeata) slices [PDF]
Open Life SciencesThis study evaluated the effects of temperature, osmotic agent type, and process intensification techniques on the osmotic dehydration of bocaiuva (Acrocomia aculeata) slices.
de Jesus Junqueira João Renato +5 more
doaj +2 more sources
Investigating the Role Played by Osmotic Pressure Difference in Osmotic Dehydration: Interactions between Apple Slices and Binary and Multi-Component Osmotic Systems [PDF]
Foods, 2023 This study was performed to investigate a strategy to interpret the osmotic dehydration (OD) process through a focused exploration of osmotic pressure dynamics. The investigation first delved into the relationship between dehydration rate and the osmotic
Xiaojuan Wang, Hao Feng
doaj +2 more sources
Exploring Osmotic Dehydration for Food Preservation: Methods, Modelling, and Modern Applications [PDF]
FoodsThis study summarizes the most recent findings on osmotic dehydration, a crucial step in food preservation. The many benefits of osmotic dehydration are listed, including longer shelf life and preserved nutritional value.
Alexandra Mari +2 more
doaj +2 more sources
Pulsed Electric Field and Freeze-Thawing Pretreatments for Sugar Uptake Modulation during Osmotic Dehydration of Mango [PDF]
Foods, 2022 Osmotic dehydration kinetics depends on food tissue microstructure; thus, modulation of mango porosity could help selectively enhance water removal over sugar gain.
Pingdwendé Assana Zongo +3 more
doaj +2 more sources
Effects of Osmotic Dehydration on Mass Transfer of Tender Coconut Kernel [PDF]
FoodsTender coconut water has been very popular as a natural beverage rich in various electrolytes, amino acids, and vitamins, and hence a large amount of tender coconut kernel is left without efficient utilization.
Sihao Wu +4 more
doaj +2 more sources
The Effect of Osmotic Dehydration Conditions on the Potassium Content in Beetroot (Beta vulgaris L.) [PDF]
MoleculesOsmotic dehydration as a process of removing water from food by immersing the raw material in a hypertonic solution is used primarily to extend the shelf life of products and as a pretreatment before further processing steps, such as drying and freezing.
Bartosz Kulczyński +5 more
doaj +2 more sources
The Effect of the Use of Unconventional Solutions for Osmotic Dehydration on Selected Properties of Fresh-Cut Oranges [PDF]
FoodsThis study investigated the effects of unconventional solutions on the osmotic dehydration of oranges. These solutions included xylitol, fruit concentrates (strawberry, cherry, orange), rosehip juice, and sucrose. The study examined dehydration kinetics,
Sabina Galus +4 more
doaj +2 more sources
Osmotic Dehydration, Drying Kinetics, and Quality Attributes of Osmotic Hot Air-Dried Mango as Affected by Initial Frozen Storage [PDF]
Foods, 2022 Using frozen mango for osmotic hot air drying is still uncommon due to a lack of knowledge on the effect of the freezing process on the final product’s quality attributes.
Pramote Khuwijitjaru +3 more
doaj +2 more sources
Optimization of Osmotic Dehydration of Sapodilla (Achras zapota L.) [PDF]
Foods, 2022 Sapodilla (Achras zapota L.) is a fruit with a great nutritional potential; however, its perishable nature is a great obstacle for commercialization/exportation.
Lívia Muritiba Pereira de Lima Coimbra +8 more
doaj +2 more sources
Osmotic Dehydration Model for Sweet Potato Varieties in Sugar Beet Molasses Using the Peleg Model and Fitting Absorption Data Using the Guggenheim–Anderson–de Boer Model [PDF]
FoodsThis study investigates the applicability of the Peleg model to the osmotic dehydration of various sweet potato variety samples in sugar beet molasses, addressing a notable gap in the existing literature. The osmotic dehydration was performed using an 80%
Lato Pezo +8 more
doaj +2 more sources