Results 11 to 20 of about 181,329 (281)
Modelling and Optimization of Process Parameters for Strawberry Osmotic Dehydration Using Central Composite Rotatable Design [PDF]
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
doaj +2 more sources
, 2009 The need for increasing improvements in the quality of food products conducted to an increased interest in osmotic treatment. This technology involves the partial dehydration of a water-rich solid foodstuff, either whole or in pieces, through immersion in an osmotic solution.
Guiné, Raquel, Barroca, Maria João
core +3 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
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
openaire +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
Kinetics of Osmotic Dehydration under Vacuum
, 1996 Osmotic dehydration under vacuum was studied. The effect of vacuum application was explained on the basis of the diffusional osmotic transport parameter, the mass transfer coefficient and interfacial area.
Rastogi, N. K., Raghavarao, K. S. M. S.
core +3 more sources