Results 31 to 40 of about 384,762 (336)

Effect of ultrasound-assisted osmotic dehydration pretreatment on the drying characteristics and quality properties of Sanhua plum (Prunus salicina L.)

LWT, 2021
Sanhua plum is difficult to dehydrate because of its epicuticular wax and dense pulp. Therefore, it is necessary to pretreat Sanhua plum to enhance its dehydration efficiency.
Lu Li, Yangyang Yu, Yujuan Xu, Jijun Wu, Yuanshan Yu, Jian Peng, Kejing An, Zou Bo, Wanyuan Yang   +8 more
semanticscholar   +1 more source

HS-SPME-GC-MS Combined with Electronic Nose to Explore the Effects of Osmotic Dehydration Coupled with Drying Methods on the Volatile Compounds of Peach Chips

Shipin gongye ke-ji, 2022
In order to clarify the effects of different osmotic dehydration coupled with drying methods on the volatile substances of peach chips, head-space solid phase micro-extraction combined with gas chromatography mass spectrometry (HS-SPME-GC-MS) was used ...
Jie LONG, Xinye WU, Jinfeng BI, Minna YAO, Jie PANG, Jiaxin LI   +5 more
doaj   +1 more source

Effects of Osmotic Dehydration on the Hot Air Drying of Apricot Halves: Drying Kinetics, Mass Transfer, and Shrinkage

Processes, 2021
This study aimed to determine the effects of osmotic dehydration on the kinetics of hot air drying of apricot halves under conditions that were similar to the industrial ones.
I. Pavkov, M. Radojčin, Z. Stamenkovic, Krstan Kešelj, U. Tylewicz, P. Sipos, O. Ponjičan, A. Sedlar   +7 more
semanticscholar   +1 more source

The Effect of Replacing the Cocoa Powder with Coffee Silver Skin on Physical, Textural and Sensory Properties of Dark Chocolate [PDF]

مجله پژوهش‌های علوم و صنایع غذایی ایران, 2014
The effect of pretreatment osmotic-ultrasonic dehydration on the drying kinetic, rehydration kinetic, texture, shrinkage and color change of quince slices was investigated. Quince slices were osmotic-ultrasonic processed at 27.25 min for ultrasonic time,
mohammad Noیhad, mohebbat Mohebbi, fakhri Shahidi, seyed ali Mortazavi   +3 more
doaj   +1 more source

Physical and mechanical properties of raspberries subjected to osmotic dehydration and further dehydration by air- and freeze-drying [PDF]

, 2016
The aim of this study was to analyze the effect of the application of dry and wet sucrose infusions, as pretreatments previous to air- and freeze-drying, on mechanical and physical properties of raspberries: water sorption, glass transition temperature ...
Salvatori, Daniela Marisol, Schebor, Carolina Claudia, Sette, Paula Andrea   +2 more
core   +1 more source

Evaluation of physicochemical, antioxidant, antibacterial activity, and sensory properties of watermelon rind candy

Heliyon, 2023
Watermelon (Citrullus lanatus) is consumed all over the world that contains a large number of seeds and rind, which is discarded. These by-products contain phytochemical compounds with great nutritional potential.
Alieh Rezagholizade-shirvan, Samira Shokri, Seyede Mahsa Dadpour, Mohammad Reza Amiryousefi   +3 more
doaj   +1 more source

Statement of the Third International Exercise-Associated Hyponatremia Consensus Development Conference, Carlsbad, California, 2015 [PDF]

, 2015
The third International Exercise-Associated Hyponatremia (EAH) Consensus Development Conference convened in Carlsbad, California in February 2015 with a panel of 17 international experts. The delegates represented 4 countries and 9 medical and scientific
Dugas, Jonathan P., Fowkes-Godek, Sandra, Hew-Butler, Tamara, Hoffman, Martin D., Lewis, Douglas P., Maughan, Ronald J., Miller, Kevin C., Montain, Scott J., Rehrer, Nancy J., Roberts, William O., Rogers, Ian R., Rosner, Mitchell H., Siegel, Arthur J., Stuempfle, Kristin J., Verbalis, Joseph G., Winger, James   +15 more
core   +3 more sources

Modelling and Optimization of Process Parameters for Strawberry Osmotic Dehydration Using Central Composite Rotatable Design

Journal of Food Quality, 2017
Osmotic dehydration conditions for strawberry were optimized using central composite rotatable design. The optimal conditions included osmotic dehydration temperature of 59.5°C, osmotic dehydration time of 245.6 min, and sorbitol concentration of 66.8 ...
Bei Liu, Bangzhu Peng
doaj   +1 more source

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, Gisele Marcondes Luz, Lidiane Bataglia da Silva, Marta Gomes da Silva, Marcelo Antonio Morgano, Neliane Ferraz de Arruda Silveira   +5 more
doaj   +2 more sources

Dehydration of potato slices following brief dipping in osmotic solutions: effect of conditions and understanding the mechanism of water loss [PDF]

, 2019
A novel variant of osmotic dehydration, named here as post-dipping dehydration – where a material is dipped in a salt or sugar solution for a very short time followed by simple exposure to ambient conditions was explored with the aim of lowering water ...
Eroglu E., Filho R. S. F., Horwitz, W., Keshavan Niranjan, Manafi M., Phisut N, Sameer Khalil Ghawi, Sun D.-W, Wan Mohd Fadli Wan Mokhtar   +8 more
core   +1 more source