Results 251 to 260 of about 302,460 (275)

Process parameters and compound content phenolics in blackberry (Rubus spp.), from the cultivar Tupy, submitted to osmotic dehydration.

, 2012
Ana Paula Antunes Corrêa
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Effect of osmotic dehydration on kiwifruit: Results of a multianalytical approach to structural study

, 2011
Rosa Dalla Marco, Tylewicz Urszula, Valentina Panetta, Luca Laghi, Annamaria Pisi, Santagapita Patricio, Rocculi Pietro   +6 more
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Effect of ultrasound assisted vacuum osmotic dehydration on the mass transfer kinetics and qualities of orange slices

Drying Technology, 2023
This research aimed to explore the effects of combined ultrasound and vacuum assisted osmotic dehydration on the mass transfer kinetics and qualities of fresh-cut orange slices.
Yiwen Huang, M. Zhang, Ronghua Ju, C. Law, Dongcui Fan, G. V. Semenov, Zhenjiang Luo   +6 more
semanticscholar   +1 more source

Advanced osmotic dehydration techniques combined with emerging drying methods for sustainable food production: Impact on bioactive components, texture, colour and sensory properties of food.

Journal of texture studies, 2021
The food industries are looking for potential preservation methods for fruits and vegetables. The combination of osmosis and drying has proved the efficient method to improve the food quality. Osmotic dehydration is a mass transfer process in which water
R. Pandiselvam, Yamini Tak, Emine Olum, O. J. Sujayasree, Yeliz Tekgül, G. Koç, Manpreet Kaur, Pratik Nayi, A. Kothakota, M. Kumar   +9 more
semanticscholar   +1 more source

Osmotic dehydration: More than water loss and solid gain

Critical reviews in food science and nutrition, 2021
The immersion of food in a hypertonic solution results in an osmotic dehydration process (OD) with the loss of water (WL) from the food to the solution and the gain of solids from the solution (SG) by the food.
Fernanda Rezende Abrahão, J. Corrêa
semanticscholar   +1 more source

Optimization of ohmic heating-assisted osmotic dehydration as a pretreatment for microwave drying of quince

Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 2021
In this study, the ohmic heating system was used as a novel application for osmotic dehydration of quince. After osmotic dehydration, samples were dried by microwave. In this regard, the effects of process variables such as electrical field strengths (20,
N. Kutlu
semanticscholar   +1 more source

The impact of using polyols as osmotic agents on mass exchange during osmotic dehydration and their content in osmodehydrated and dried apples

Drying Technology, 2020
The purpose of this study was to evaluate the possibility of using polyols (erythritol, xylitol, and maltitol) as alternatives to sucrose commonly used for osmotic dehydration (OD) of apples and to determine their content in osmotically dehydrated and ...
Hanna Kowalska, Ł. Woźniak, Ewelina Masiarz, A. Stelmach, A. Salamon, J. Kowalska, D. Piotrowski, A. Marzec   +7 more
semanticscholar   +1 more source

The impact of the osmotic dehydration process and its parameters on the mass transfer and quality of dried apples

, 2020
The aim of the study was to evaluate the effect of different assisting conditions (i.e., ultrasounds, vacuum, microwaves) during osmotic dehydration (OD) on the mass transfer kinetics and quality of dehydrated apple slices.
Klaudia Masztalerz, K. Lech, A. Wojdyło, P. Nowicka, A. Michalska-Ciechanowska, A. Figiel   +5 more
semanticscholar   +1 more source

Effect of ultrasound-assisted osmotic dehydration pretreatment on the infrared drying of Pakchoi Stems

Drying Technology, 2019
The effect of ultrasound-assisted osmotic dehydration (UOD) prior to infrared drying (IR) on the drying time and quality properties of dried Pakchoi stems was studied.
Xiao-fei Wu, Min Zhang, A. Mujumdar, Chao-hui Yang   +3 more
semanticscholar   +1 more source

Effect of Cold Plasma Pretreatment Coupled with Osmotic Dehydration on Drying Kinetics and Quality of Mushroom (Agaricus bisporus)

Food and Bioprocess Technology, 2023
S. M. Ashtiani, M. Aghkhani, J. Feizy, A. Martynenko   +3 more
semanticscholar   +1 more source