Results 11 to 20 of about 28,478 (238)
Osmotic dehydration of mushroom [PDF]
Journal of Pharmacognosy and Phytochemistry, 2021 Response surface methodology with Central Composite Rotatable design was used to know the effect of three independent variables at five levels [Salt Concentration - 10, 15, 20, 25, 30%; Solution Temperature - 45, 50, 55, 60, 65 oC; Immersion Time - 60, 120, 180, 240, 300 min.] on dependent variables like Water Loss, Solute Gain and Weight Reduction of ...
Baddam Harshavardhini +1 more
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Horticulturae, 2021 This study investigates the influence of polyol compounds (sorbitol and erythritol) on the osmotic dehydration process of pomegranate seeds. The efficacy of the osmotic dehydration process was estimated based on the determination of water loss, weight ...
Brahim Bchir +6 more
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IoT implemented Osmotic Dehydrator
Current Research in Nutrition and Food Science Journal, 2023 Osmotic dehydration is a dehydration technique that allows the preservation of the organoleptic characteristics of the food and its nutritional properties compared to other preservation methods, such as hot air drying or solar drying. Studies on this dehydration process are usually carried out on a laboratory scale and with the constant presence of the
Lesly C. Flores- Mendoza +2 more
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Comparative investigation of fish (Carassius gibelio) treated by osmotic dehydration in molasses at different temperatures [PDF]
Food and Feed Research, 2014 Different working temperatures were tested in order to confirm their effects on the quality of fish after osmotic dehydration. Microbiological profile and chemical content in fish were investigated, before and after osmotic treatment in sugar beet ...
Gubić Jasmina M. +6 more
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Shipin gongye ke-ji, 2022 In order to clarify the effects of different osmotic dehydration coupled with drying methods on the volatile substances of peach chips, head-space solid phase micro-extraction combined with gas chromatography mass spectrometry (HS-SPME-GC-MS) was used ...
Jie LONG +5 more
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The Effect of Replacing the Cocoa Powder with Coffee Silver Skin on Physical, Textural and Sensory Properties of Dark Chocolate [PDF]
مجله پژوهشهای علوم و صنایع غذایی ایران, 2014 The effect of pretreatment osmotic-ultrasonic dehydration on the drying kinetic, rehydration kinetic, texture, shrinkage and color change of quince slices was investigated. Quince slices were osmotic-ultrasonic processed at 27.25 min for ultrasonic time,
mohammad Noیhad +3 more
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Heliyon, 2023 Watermelon (Citrullus lanatus) is consumed all over the world that contains a large number of seeds and rind, which is discarded. These by-products contain phytochemical compounds with great nutritional potential.
Alieh Rezagholizade-shirvan +3 more
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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
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Journal of Food Quality, 2017 Osmotic dehydration conditions for strawberry were optimized using central composite rotatable design. The optimal conditions included osmotic dehydration temperature of 59.5°C, osmotic dehydration time of 245.6 min, and sorbitol concentration of 66.8 ...
Bei Liu, Bangzhu Peng
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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
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