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 +3 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 +3 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 +3 more sources
Current Applications of Ultrasound in Fruit and Vegetables Osmotic Dehydration Processes
Applied Sciences, 2021 Ultrasound (US) is a promising technology, which can be used to improve the efficacy of the processes in food technology and the quality of final product.
Małgorzata Nowacka +2 more
doaj +2 more sources
Mass transfer kinetics (soluble solids gain and water loss) of ultrasound-assisted osmotic dehydration of apple slices. [PDF]
Sci Rep, 2022 Ultrasound (sonication) treatment can be used directly for dehydration or pre-treatment before the osmotic dehydration (OD) procedure of fruit or vegetable particles.
Salehi F, Cheraghi R, Rasouli M.
europepmc +2 more sources
Fruit dragée formulated with reused solution from pineapple osmotic dehydration [PDF]
Pesquisa Agropecuária Brasileira, 2017 : The objective of this work was to evaluate the reuse of sucrose syrup in pineapple (Ananas comosus) osmotic dehydration and the application of the spent solution in fruit dragée formulation. Osmotic dehydration trials were performed in five cycles (65°
Sílvia Pimentel Marconi Germer +5 more
doaj +3 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
Comparison of pulsed vacuum and ultrasound osmotic dehydration on drying of Chinese ginger (Zingiber officinale Roscoe): Drying characteristics, antioxidant capacity, and volatile profiles [PDF]
Food Science & Nutrition, 2019 The effects of pulsed vacuum osmotic dehydration (PVOD) and ultrasound osmotic dehydration (USOD) on drying characteristics and quality attributes of ginger were investigated.
Kejing An +6 more
openalex +2 more sources
Drying of ‘yacon’ pretreated by pulsed vacuum osmotic dehydration [PDF]
Revista Brasileira de Engenharia Agrícola e Ambiental, 2021 In this study, the ‘yacon’ was dried using pulsed vacuum osmotic dehydration as pretreatment followed by vacuum drying (at different temperatures) or convective drying.
Letícia F. Oliveira +4 more
doaj +2 more sources
The Application of Combined Pre-Treatment with Utilization of Sonication and Reduced Pressure to Accelerate the Osmotic Dehydration Process and Modify the Selected Properties of Cranberries [PDF]
Foods, 2019 The aim of this study was to investigate the effect of a pretreatment, performed by a combined method based on blanching, ultrasound, and vacuum application, on the kinetics of osmotic dehydration and selected quality properties such as water activity ...
Malgorzata Nowacka +6 more
doaj +2 more sources