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Plant Biotechnology Journal, EarlyView.ABSTRACT To ensure sustainable agricultural production under escalating environmental constraints such as drought and salinity, innovative strategies are urgently needed. Here, we reveal in foxtail millet (Setaria italica) that transcription factors TAF10 and ERF109 form a functional complex which co‐activates the expression of key flavonoid ...
Meng Zhang +15 more
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EFFECT OF OSMOTIC AGENT ON OSMOTIC DEHYDRATION OF FRUITS
Drying Technology, 1999ABSTRACT Mass transfer phenomena were investigated during osmotic dehydration of apple, banana and kiwi in glucose and sucrose osmotic solution. A complete set of experiments was performed for a wide range of temperature, sample size, speed of agitation, osmotic agent concentration and immersion time.
N.M. Panagiotou +2 more
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OSMOTIC DEHYDRATION OF PINEAPPLE
Drying Technology, 2001The effects of sugar type, sugar concentration, immersion time and temperature on the mass transfer of osmotic dehydration were studied using pie shape slices (7 mm thick with its center cork thrown away) of fresh pineapple (Queen variety, 90% maturity).
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Sucrose and osmotic dehydration
1995Dans un premier temps une présentation générale du procédé de déshydratation osmotique est faite. Le contrôle des variables du procédé, qui sont en relation directe avec la solution concentrée permet d'élargir les domaines d'application de ce procédé. L'imprégnation en saccharose, issue de la solution de trempage, des incidences sur la qualité finale ...
Raoult-Wack, Anne-Lucie +2 more
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KINETICS OF OSMOTIC DEHYDRATION OF MANGO
Journal of Food Processing and Preservation, 2006The effects of sucrose syrup concentration (40-70 g/100-g solution) and temperature (40-90C) on water loss and sucrose uptake by mango mesocarp slices during osmotic dehydration were investigated. The effective diffusivities for mass transfer were determined using the slope method based on the Fickian diffusion model. Water loss and sucrose uptake were
J.S. ALAKALI, C.C. ARIAHU, N.N. NKPA
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2007
Osmotic dehydration of foods has potential advantages in fruit and vegetable processing industries. Osmotic dehydration is the process of water removal by immersion of cellular solid in a concentrated aqueous solution. The removal of water during the osmotic process is mainly by diffusion and capillary flow, whereas solute uptake or leaching is only by
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Osmotic dehydration of foods has potential advantages in fruit and vegetable processing industries. Osmotic dehydration is the process of water removal by immersion of cellular solid in a concentrated aqueous solution. The removal of water during the osmotic process is mainly by diffusion and capillary flow, whereas solute uptake or leaching is only by
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Osmotic Dehydration of Fruits and Vegetables
2006The flux of water is much larger than the counter-current flux of osmoactive substance. For this reason the process is called osmotic dehydration or osmotic dewatering. Osmotic dehydration is a complex process of countercurrent mass transfer between the plant tissue and hypertonic solution.
Piotr P. Lewicki, Andrzej Lenart
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Osmotic Dehydration of Sliced Pears
Journal of Agricultural Engineering (India), 2003Mass transfer changes were evaluated in the processing of pears by osmosis. Water loss, solid gain and mass loss were found to be directly affected by the concentration of syrup and proportion of syrup with respect to fruit. Change in syrup concentration from 35 to 45° brix with a fruits to syrup ratio of 1:2 resulted in more significant percentage ...
null HK Sharma +2 more
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KINETICS OF THE OSMOTIC DEHYDRATION OF GUAVA
Acta Horticulturae, 2010Osmotic dehydration represents a technological alternative to reduce post-harvest losses of fruits. It is usually used as a pre treatment for other dehydration process. The purpose of this work was to evaluate the influence of the osmotic solution concentration and fruit to syrup ratio on kinetics of the osmotic dehydration of guava.
E.R.V. Norões +4 more
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OPTIMIZATION of OSMOTIC DEHYDRATION of CAULIFLOWER
Journal of Food Processing and Preservation, 1995Osmotic dehydration of cauliflower as influenced by temperature (40-90 C), salt concentration (5-25%), ratio of brine to material (2-4, w/w) and time (5-180 min), was studied through central composite rotatable design (CCRD) under response surface methodology.
P. VIJAYANAND, NAGIN CHAND, W.E. EIPESON
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