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Osmotic dehydration of fruits and vegetables: a review [PDF]
Journal of Food Science and Technology, 2012 The main cause of perishability of fruits and vegetables are their high water content. To increase the shelf life of these fruits and vegetables many methods or combination of methods had been tried. Osmotic dehydration is one of the best and suitable method to increase the shelf life of fruits and vegetables.
Ashok Kumar, Yadav, Satya Vir, Singh
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Current Applications of Ultrasound in Fruit and Vegetables Osmotic Dehydration Processes
Applied Sciences, 2021 Ultrasound (US) is a promising technology, which can be used to improve the efficacy of the processes in food technology and the quality of final product.
Małgorzata Nowacka +2 more
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Fruit dragée formulated with reused solution from pineapple osmotic dehydration [PDF]
Pesquisa Agropecuária Brasileira, 2017 : The objective of this work was to evaluate the reuse of sucrose syrup in pineapple (Ananas comosus) osmotic dehydration and the application of the spent solution in fruit dragée formulation. Osmotic dehydration trials were performed in five cycles (65°
Sílvia Pimentel Marconi Germer +5 more
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Inhibition of Chloroplastic Respiration by Osmotic Dehydration [PDF]
Plant Physiology, 1989 The respiratory capacity of isolated spinach (Spinacia oleracea L.) chloroplasts, measured as the rate of (14)CO(2) evolved from the oxidative pentose phosphate cycle in darkened chloroplasts exogenously supplied with [(14)C]glucose, was progressively diminished by escalating osmotic dehydration with betaine or sorbitol. Comparing the inhibitions of CO(
K O, Willeford, K J, Ahluwalia, M, Gibbs
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Polish Journal of Food and Nutrition Sciences, 2018 In order to obtain the optimal technological parameters of lettuce vacuum osmotic dehydration, the effects of osmotic temperature, slice thickness, sucrose concentration, and vacuum degree on the vacuum osmotic dehydration were explored.
Yuan Yuejin +5 more
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EFFECT OF OSMOTIC-AIR DEHYDRATION ON DRYING KINETICS AND MICROSTRUCTURE OF APPLE SLICES AND CUBES [PDF]
Journal of Food and Dairy Sciences, 2015 Osmotic dehydration (OD) is a process of water removal from a high-moisture solid food by pressure created by a surrounding liquid medium. Meanwhile, air dehydration of foods involves vaporization of water and removal of the vapor with a stream of air ...
H. Mousa +3 more
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Estimation of energy efficiency of the process of osmotic dehydration of pork meat [PDF]
Journal on Processing and Energy in Agriculture, 2014 Osmotic dehydration is a low-energy process since water removal from the raw material is without phase change. The goal of this research is to estimate energy efficiency of the process of osmotic dehydration of pork meat at three different process ...
Filipović Vladimir +5 more
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Scientia Agropecuaria, 2010 The aim of this study was to compare the loss of chalarina vitamin C after applying four methods of dehydration: vacuum osmotic dehydration combined with convective drying, convective drying, osmotic dehydration combined with vacuum freeze-drying, and ...
Judith Castañeda +3 more
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Mechanisms of drought resistance in common spinach (Spinacia oleracea L.) and New Zealand spinach (Tetragonia tetragonoides (Pall.) Kuntze) plants under soil dehydration [PDF]
Journal of Central European Agriculture, 2020 In the pot experiments with commercial genotypes of common spinach (Spinacia oleracea L.) and New Zealand spinach (Tetragonia tetragonoides (Pall.) Kuntze) genotypic differences were studied in the capacity for osmotic adjustment occurred under ...
Marek Kovar, Katarina Olsovska
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Effect of osmotic dehydration pretreatment of carrots
浙江大学学报. 农业与生命科学版, 2003 The influences of different factors in the osmotic dehydration efficiency of carrots were studied by the orthogonal experiment, which were the density of sucrose solution/%, ratio of solid to liquid/kg·kg-1, osmotic dehydration time/min, blanching ...
TIAN Hong-ping, WANG Jian-ping
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