Results 261 to 270 of about 383,656 (341)
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, 2021
Microwave-assisted vacuum frying (MVF) was reported to improve the processing efficiency with the microwave heating method, while the oil uptake of products also needs to be reduced to enhance the overall quality.
Ya Su +3 more
semanticscholar +1 more source
Microwave-assisted vacuum frying (MVF) was reported to improve the processing efficiency with the microwave heating method, while the oil uptake of products also needs to be reduced to enhance the overall quality.
Ya Su +3 more
semanticscholar +1 more source
Food Bioscience, 2020
The effect of ultrasound assisted osmotic dehydration (USOD) with 5% salt solution as the osmotic solution with pulsed fluidized bed microwave freeze-drying (PFBMFD) of Chinese yam (Dioscorea opposita Thunb.) was studied.
Linlin Li, Min Zhang, Weiqin Wang
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The effect of ultrasound assisted osmotic dehydration (USOD) with 5% salt solution as the osmotic solution with pulsed fluidized bed microwave freeze-drying (PFBMFD) of Chinese yam (Dioscorea opposita Thunb.) was studied.
Linlin Li, Min Zhang, Weiqin Wang
semanticscholar +1 more source
Mass transfer modelling in ultrasound assisted osmotic dehydration of kiwi fruit
, 2020In this study, the effect of ultrasonic pre-treatment on osmotic dehydration of kiwi slices was investigated. Kiwi fruit slices were subjected to ultrasonic pre-treatment in a sonication water bath at a frequency of 25 kHz for 20 min. Osmotic dehydration
Rashmi Prithani, K. Dash
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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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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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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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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 +7 more
semanticscholar +1 more source
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 +7 more
semanticscholar +1 more source
, 2020
In this research, the effects of ultrasound pretreatment and osmotic dehydration applications on the hot air-drying behavior and quality of persimmon were investigated.
Hamza Bozkir, A. R. Ergün
semanticscholar +1 more source
In this research, the effects of ultrasound pretreatment and osmotic dehydration applications on the hot air-drying behavior and quality of persimmon were investigated.
Hamza Bozkir, A. R. Ergün
semanticscholar +1 more source
The effect of osmotic dehydration conditions on the calcium content in plant matrice.
Food Chemistry, 2020Osmotic dehydration is used as a pre-treatment before drying. This process can also be used as a method of modulation of the sensory values of plant components and fortifying them with selected components.
Bartosz Kulczyński +3 more
semanticscholar +1 more source
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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