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Influence of Osmotic Dehydration Pre-Treatment on Oven Drying and Freeze Drying Performance [PDF]
LWT - Food Science and Technology, 2017 Drying is largely used in food industry, since it allows prolonging the product shelf life by inhibiting microorganisms' growth and enzyme activity. Traditional drying techniques, such as air drying and freeze drying, suffer from several drawbacks, mainly long processing time, low rehydration capacity and change in food properties. Some pre-treatments,
Valentina Prosapio, Ian Norton
exaly +4 more sources
Drying of ‘yacon’ pretreated by pulsed vacuum osmotic dehydration [PDF]
Revista Brasileira de Engenharia Agrícola e Ambiental, 2021 In this study, the ‘yacon’ was dried using pulsed vacuum osmotic dehydration as pretreatment followed by vacuum drying (at different temperatures) or convective drying.
Letícia F. Oliveira +4 more
doaj +2 more sources
Drying of red beetroot after osmotic pretreatment: Kinetics and quality considerations [PDF]
Chemical and Process Engineering, 2015 This article presents experimental studies on drying kinetics and quality effects of red beetroot (Beta vulgaris L.) after convective drying with a preliminary osmotic pretreatment.
Kowalski Stefan J. +1 more
doaj +3 more sources
Molecules, 2021 Background: Filtration of osmotic solution affects selective penetration during osmotic dehydration (OD), and after drying is finished, this can influence the chemical composition of the material, which is also modified by OD.
Klaudia Masztalerz +2 more
doaj +2 more sources
Rate of osmotic pressure change in drying saliva microdroplets drives inactivation of model respiratory bacteria [PDF]
mSphereTransmission of respiratory pathogens depends on their ability to remain viable in drying respiratory droplets, yet the physicochemical drivers of bacterial inactivation during droplet evaporation remain poorly quantified.
Taylor Medina +4 more
doaj +2 more sources
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 +2 more sources
Assessment of Osmotic Pre-Drying Treatment on Drying Rates of Fresh Tomato Fruits
Nigerian Journal of Technological Development, 2014 The aim of this work is to investigate the influence of osmotic pre-drying treatments on drying rates of tomato (Lycopersiconesculentum) at various drying temperatures. Fresh Roma tomato fruit samples were sliced to a thickness of 5 mm and the seeds were
P. A. Idah +3 more
doaj +5 more sources
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 +5 more
doaj +1 more source
Impact of the coupling of osmotic dehydration and drying on the nutritional quality of dried tomato
Journal of Oasis Agriculture and Sustainable Development, 2022 The present work aim to evaluate the effect of the operating parameters on the ash content, the loss of total carotenoids and the loss of vitamin C of the tomato during drying processes and to model this phenomenon in order to deduce the ...
Malakasa Mandefu A.G. +4 more
doaj +1 more source
Kinetics investigation of thin layer plums drying simultaneously pretreated with ultrasound and osmotic dehydration [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2015 Ultrasound is one of the emerging technologies that its application in drying foodstuffs aimed at reducing the time needed to process and improve the quality characteristics of dried product is growing day by day.
Rasoul Ghorban +3 more
doaj +1 more source