Results 281 to 290 of about 383,656 (341)

The effects of osmotic dehydration of white cabbage on polyphenols and mineral content

LWT, 2019
Within this work, the content of polyphenolic compounds, vitamin C and minerals in white cabbage (Brassica oleracea) was studied, as affected by the variety of cabbage (var.
B. Cvetković, L. Pezo, A. Mišan, J. Mastilović, Ž. Kevrešan, Nebojša Ilić, B. Filipčev   +6 more
semanticscholar   +1 more source

Osmotic dehydration phenomena in gel systems

Journal of Food Engineering, 2001
Abstract Swelling or contraction plays an important role in affecting the mass transfer during osmotic dehydration (OD) of hydrophilic and hydrophobic gels. The initial stage of the OD process is characterized by mass loss until the gel volumes reach a minimal value. Two types of behaviours are observed after this point.
Shimon Mizrahi, Sigal Eichler, Ory Ramon
openaire   +1 more source

Microwave Drying of Osmotically Dehydrated Blueberries

Journal of Microwave Power and Electromagnetic Energy, 1998
The drying rates, rehydration ratios, color, texture and sensory evaluations of blueberries that were pretreated with ethyl oleate and sodium hydroxide, osmotically dehydrated in sucrose and dried in various regimes were compared. The drying regimes were: convection (35 °C or 45 °C at 2 m s-1); microwave-assisted convection (0.1 or 0.2 W g-1 incident ...
K. Venkatachalapathy, G. S. V. Raghavan
openaire   +1 more source

Recent advances in the ultrasound-assisted osmotic dehydration of agricultural products: A review

Food Bioscience, 2022
F. Salehi
semanticscholar   +1 more source

KINETICS OF OSMOTIC DEHYDRATION OF MANGO

Journal of Food Processing and Preservation, 2006
The effects of sucrose syrup concentration (40-70 g/100-g solution) and temperature (40-90C) on water loss and sucrose uptake by mango mesocarp slices during osmotic dehydration were investigated. The effective diffusivities for mass transfer were determined using the slope method based on the Fickian diffusion model. Water loss and sucrose uptake were
J.S. ALAKALI, C.C. ARIAHU, N.N. NKPA
openaire   +1 more source

Mass transfer during osmotic dehydration and its effect on anthocyanin retention of microwave vacuum dried blackberries.

The Journal of the Science of Food and Agriculture, 2019
BACKGROUND It is effective for dehydration, retention of antioxidant properties, and extension of shelf life for blackberries that combing sugar osmotic dehydration and microwave vacuum drying.
Chunfang Song, Chunfang Song, Xiaotong Ma, Zhenfeng Li, Tao Wu, Tao Wu, G. Raghavan, Haiying Chen, Haiying Chen   +8 more
semanticscholar   +1 more source

Modelling of vacuum osmotic dehydration of food

Journal of Food Engineering, 1994
Abstract 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.
openaire   +1 more source

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
openaire   +1 more source

Osmotic Dehydration Applications in Meat

2020
Ozmotik dehidrasyon, gıda ürünlerinde suyun uzaklaştırılması, aynı zamanda çeşitli çözünen maddelerin (tuz, şeker vb.) emilimi için uygulanan ve termal olmayan, kısmi kurutma işlemidir. Ozmotik dehidrasyon işleminde, daha düşük su aktivitesine sahip bir son ürün elde etmek için, gıda materyali yüksek konsantrasyonda bir çözeltiye daldırılmaktadır ...
KAMİLOĞLU, Aybike, KUTLU KANTAR, Naciye, ELBİR, Tuğba   +2 more
openaire   +1 more source