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Innovative Food Science & Emerging Technologies, 2020
The effect of PEF pre-treatment prior to osmotic dehydration on mass transfer parameters, colour, antioxidant and antimicrobial properties in organic strawberries and kiwifruits was evaluated. An increase of water loss in both fruits upon the application
U. Tylewicz +5 more
semanticscholar +1 more source
The effect of PEF pre-treatment prior to osmotic dehydration on mass transfer parameters, colour, antioxidant and antimicrobial properties in organic strawberries and kiwifruits was evaluated. An increase of water loss in both fruits upon the application
U. Tylewicz +5 more
semanticscholar +1 more source
Food Chemistry, 2019
The objective of this study was to investigate the effect of osmotic dehydration (with and without sonication) and the use of different types of edible coating on functional and color parameters of dried apricot.
Roghieh Sakooei-Vayghan +3 more
semanticscholar +1 more source
The objective of this study was to investigate the effect of osmotic dehydration (with and without sonication) and the use of different types of edible coating on functional and color parameters of dried apricot.
Roghieh Sakooei-Vayghan +3 more
semanticscholar +1 more source
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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OSMOTIC DEHYDRATION KINETICS OF BLUEBERRIES
Drying Technology, 1998Abstract The kinetics of moisture loss and solids gain during osmotic dehydration of blueberries under different conditions of temperature (37°C - 60°C), concentration of the sucrose solution (47°Brix - 70°Brix) and contact time between fruit and sucrose solution (0.5 h - 5.5 h) were studied, and modeled based on Fick's law of unsteady state diffusion.
F. Nsonzi, H. S. Ramaswamy
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, 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 +5 more
semanticscholar +1 more source
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 +5 more
semanticscholar +1 more source
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
openaire +2 more sources
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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Effect of sonication on osmotic dehydration and subsequent air-drying of pomegranate arils
Journal of Food Engineering, 2019The purpose of this research was to enhance the efficiency of osmotic dehydration through applying ultrasound waves with frequencies of 25 and 40 kHz at different intervals. Subsequently, moisture removal rate was estimated in drying of pre-treated arils.
Z. Allahdad +3 more
semanticscholar +1 more source
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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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 +3 more
semanticscholar +1 more source
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 +3 more
semanticscholar +1 more source