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Modelling of vacuum osmotic dehydration of food
Journal of Food Engineering, 1994Abstract Vacuum osmotic dehydration leads to some advantages as compared with atmospheric osmotic dehydration. The influence of vacuum treatment is very important on the kinetics of the mass transfer phenomena, especially concerning water loss and weight reduction of food during osmotic treatment.
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Optimization of Osmotic Dehydration of Kiwifruit
Drying Technology, 2006Mass 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. +4 more
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Osmotic dehydration of Kappaphycus alvarezii
Journal of Applied Phycology, 2013The 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 +2 more
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VACUUM OSMOTIC DEHYDRATION OF FRUITS
Drying Technology, 1993ABSTRACT 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
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Fundamentals and Application of Osmotic Dehydration
Diffusion Foundations, 2016Osmotic 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 +1 more
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RESEARCHES ON THE OSMOTIC DEHYDRATION OF APRICOTS
Acta Horticulturae, 1991Crivelli, G. +5 more
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Osmotic dehydration of strawberries
Canadian Institute of Food Science and Technology Journal, 1991David C. Yang, Marc Le Maguer
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Osmotic dehydration: More than water loss and solid gain
Critical Reviews in Food Science and Nutrition, 2023Fernanda Rezende Abrahão +1 more
exaly
The Latest Research of Osmotic Dehydration on Osmotic Agents
Hans Journal of Food and Nutrition Science, 2022openaire +1 more source