Results 211 to 220 of about 29,728 (255)

Osmotic Dehydration of Fruits and Vegetables

2006
The 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
openaire   +2 more sources

Osmotic dehydration of Kappaphycus alvarezii

Journal of Applied Phycology, 2013
The red alga Kappaphycus alvarezii has been reported to be a potential raw material for functional food due to its high content of soluble dietary fibre, mineral, omega-3 fatty acids as well as a substantial amount of essential amino acids. In order to benefit from these excellent nutritional properties, this project aimed to develop a high-value ...
Jau-Shya Lee, Heng Jin Tham, Chennie Shiela Wong   +2 more
openaire   +1 more source

VACUUM OSMOTIC DEHYDRATION OF FRUITS

Drying Technology, 1993
ABSTRACT Vacuum osmotic dehydration leads a special behaviour of mass transfer in fruit-sugar soluion system.Vacuum treatments intensify the capillary flow function and increase water transfer ratio.but have no significant influence on sugar uptake.Fruits such as pineapples which have higher porosity are more suitable to be treated under vacuum during ...
Xian Quan Shi, Pedro Fito Maupoey
openaire   +1 more source

KINETICS OF THE OSMOTIC DEHYDRATION OF GUAVA

Acta Horticulturae, 2010
Osmotic 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, I.M. Brasil, J.R. Lima, M. Bianchi, T.G. Taú   +4 more
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OPTIMIZATION of OSMOTIC DEHYDRATION of CAULIFLOWER

Journal of Food Processing and Preservation, 1995
Osmotic 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
openaire   +1 more source

Optimization of Osmotic Dehydration of Kiwifruit

Drying Technology, 2006
Mass transfer rates were quantitatively investigated during osmotic dehydration of kiwifruit slices using response surface methodology with the sucrose concentration (20–80%, w/w), temperature of sucrose solution (15–75°C), osmotic time (60–420 min), and slice thickness (2–10 mm) as the independent process variables.
Cao, H., Zhang, M., Mujumdar, A.S., Du, W.-H., Sun, J.-C.   +4 more
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Fundamentals and Application of Osmotic Dehydration

Diffusion Foundations, 2016
Osmotic dehydration is a water removal process that consists of placing foods, such as pieces of fruits and vegetables, in a hypertonic solution. Both mass fluxes lead to a decrease of the water activity in the product, increasing its shelf life. It can be used as a single dehydration process or as a pre-treatment of other processes such as drying ...
M. Vázquez da Silva, João M.P.Q. Delgado   +1 more
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Advances in Osmotic Dehydration

2021
Barinderjeet Singh Toor, Harinderjeet Kaur Bhullar, Amarjeet Kaur   +2 more
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RESEARCHES ON THE OSMOTIC DEHYDRATION OF APRICOTS

Acta Horticulturae, 1991
Crivelli, G., Torreggiani, D., Senesi, E., Forni, Eric, Bertolo, G., Maestrelli, A.   +5 more
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Osmotic dehydration of strawberries

Canadian Institute of Food Science and Technology Journal, 1991
David C. Yang, Marc Le Maguer
openaire   +1 more source