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
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
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
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