Results 31 to 40 of about 181,329 (281)
Optimization of Osmotic Dehydration Process of Rosa canina L. Fruit by Response Surface Methodology [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2016 Response surface methodology (RSM) is a collection of statistical and mathematical techniques for designing experiments, modeling, improving, and optimizing processes.
Enayat-Allah Naghavi +2 more
doaj +1 more source
OSMOTIC DEHYDRATION OF FIG AND PLUM [PDF]
Egyptian Journal of Agricultural Research, 2016 The present study was carried out to investigate the effect of osmotic partially dehydration and edible coating using of carboxy methyl cellulose (CMC) on physical, chemical and organoleptic characteristics on Fig and Plum. Chemical, physical properties and sensory evaluation were carried out for fresh and osmotic dehydrated Fig and Plum.
SOHAIR E. MOUSTAFA +2 more
openaire +1 more source
Possibility of pork meat osmotic dehydration process control via osmotic solution osmolality measurement [PDF]
Journal on Processing and Energy in Agriculture, 2015 Osmolality represents solutions osmotic concentration, or number of dissolved substance particles in mass unit of water. Goal of this research was to investigate the possibility of pork meat osmotic dehydration process control by monitoring mass ...
Filipović Vladimir +4 more
doaj
Improvement of Quality of Dried Carrots Using Osmotic and Solar Dehydration [PDF]
Journal of Food and Dairy Sciences, 2019 The present investigation was carried out to study the effect of incorporation of osmotic dehydration (OD) and drying methods on the quality of carrot slices (gross chemical composition, dehydration parameters, microbiological count and sensory ...
Nashwa Abd El-Hamid +3 more
doaj +1 more source
Hybrid Drying of Carrot Preliminary Processed with Ultrasonically Assisted Osmotic Dehydration
Food Technology and Biotechnology, 2017 In this paper the kinetics of osmotic dehydration of carrot and the influence of this pretreatment on the post-drying processes and the quality of obtained products are analysed. Osmotic dehydration was carried out in the aqueous fructose solution in two
Dominik Mierzwa +2 more
doaj +1 more source
Foods, 2022 Using frozen mango for osmotic hot air drying is still uncommon due to a lack of knowledge on the effect of the freezing process on the final product’s quality attributes.
Pramote Khuwijitjaru +3 more
doaj +1 more source
Osmotic Dehydration of Fruits and Vegetable [PDF]
13th World Congress of Food Science & Technology, 2006 Osmotic treatment as a preparation step to further processing of plant and animal material allows to improve the overall quality of food products by modifying the composition and the structure of the material (substrate). In the study presented focus is given to the impact of the solution applied for the treatment on the composition of the processed ...
W. Spiess, D. Behsnilian
openaire +1 more source
Tuning the porosity, water interaction and redispersion of nanocellulose hydrogels by osmotic dehydration [PDF]
, 2021 Cellulose nanofibre hydrogels are produced by osmotic dehydration. We analyse the evolution of their hierarchical porosity in wet state depending on solid content (0.7‐12 wt%).
Jon, Trifol +8 more
core +2 more sources
Energy and material balance of the osmotic dehydration with evaporation and osmotic solution recirculation [PDF]
Journal on Processing and Energy in Agriculture, 2011 Faculty of Technology in Novi Sad developed a new method of osmotic dehydration of fruits and vegetables where the process of osmotic dehydration is followed by evaporation and the recirculation of osmotic solution.
Kuljanin Tatjana +5 more
doaj
Inducing Nematic Ordering of Cellulose Nanofibers using Osmotic Dehydration [PDF]
, 2018 The formation and characterization of nematically-ordered CNF materials (maximum order parameter f ≈ 0.8) has been studied by polarized optical microscopy, small angle x-ray scattering (SAXS), and rheological measurements as a function of CNF ...
Andreas, Fall +7 more
core +1 more source