Results 21 to 30 of about 384,762 (336)
Ultrasonics Sonochemistry, 2019 In this study, the effect of the ultrasound and osmotic dehydration pretreatments before the convective drying of the persimmon fruit was assessed via their drying behavior and quality properties. Ultrasound-assisted osmotic dehydration (30 °C, 45 °Brix)
Hamza Bozkir +4 more
semanticscholar +3 more sources
The Effect of the Use of Unconventional Solutions for Osmotic Dehydration on Selected Properties of Fresh-Cut Oranges [PDF]
FoodsThis study investigated the effects of unconventional solutions on the osmotic dehydration of oranges. These solutions included xylitol, fruit concentrates (strawberry, cherry, orange), rosehip juice, and sucrose. The study examined dehydration kinetics,
Sabina Galus +4 more
doaj +2 more sources
Ultrasonics Sonochemistry, 2019 The aim of this study was to investigate the effect of ultrasound-assisted osmotic dehydration on texture, retention of bioactive compounds, nutritional quality and metabolites of plum.
A. Rahaman +7 more
semanticscholar +3 more sources
Optimization of Osmotic Dehydration of Sapodilla (Achras zapota L.) [PDF]
Foods, 2022 Sapodilla (Achras zapota L.) is a fruit with a great nutritional potential; however, its perishable nature is a great obstacle for commercialization/exportation.
Lívia Muritiba Pereira de Lima Coimbra +8 more
doaj +2 more sources
Ultrasonics Sonochemistry, 2019 This study investigated the effects of multi-frequency mode ultrasound and vacuum technology on the water loss (WL) of garlic slices during osmotic dehydration (OD), and their effects on the microstructure of garlic.
Yabin Feng +6 more
semanticscholar +3 more sources
Osmotic Dehydration Model for Sweet Potato Varieties in Sugar Beet Molasses Using the Peleg Model and Fitting Absorption Data Using the Guggenheim–Anderson–de Boer Model [PDF]
FoodsThis study investigates the applicability of the Peleg model to the osmotic dehydration of various sweet potato variety samples in sugar beet molasses, addressing a notable gap in the existing literature. The osmotic dehydration was performed using an 80%
Lato Pezo +8 more
doaj +2 more sources
Osmotic dehydration of mushroom [PDF]
Journal of Pharmacognosy and Phytochemistry, 2021 Response surface methodology with Central Composite Rotatable design was used to know the effect of three independent variables at five levels [Salt Concentration - 10, 15, 20, 25, 30%; Solution Temperature - 45, 50, 55, 60, 65 oC; Immersion Time - 60, 120, 180, 240, 300 min.] on dependent variables like Water Loss, Solute Gain and Weight Reduction of ...
Baddam Harshavardhini +1 more
openaire +1 more source
Horticulturae, 2021 This study investigates the influence of polyol compounds (sorbitol and erythritol) on the osmotic dehydration process of pomegranate seeds. The efficacy of the osmotic dehydration process was estimated based on the determination of water loss, weight ...
Brahim Bchir +6 more
doaj +1 more source
IoT implemented Osmotic Dehydrator
Current Research in Nutrition and Food Science Journal, 2023 Osmotic dehydration is a dehydration technique that allows the preservation of the organoleptic characteristics of the food and its nutritional properties compared to other preservation methods, such as hot air drying or solar drying. Studies on this dehydration process are usually carried out on a laboratory scale and with the constant presence of the
Lesly C. Flores- Mendoza +2 more
openaire +1 more source
Comparative investigation of fish (Carassius gibelio) treated by osmotic dehydration in molasses at different temperatures [PDF]
Food and Feed Research, 2014 Different working temperatures were tested in order to confirm their effects on the quality of fish after osmotic dehydration. Microbiological profile and chemical content in fish were investigated, before and after osmotic treatment in sugar beet ...
Gubić Jasmina M. +6 more
doaj +1 more source