Results 1 to 10 of about 69,169 (302)

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, Jefferson L. G. Corrêa, Paula G. Silveira, Marina B. Vilela, João R. de J. Junqueira   +4 more
doaj   +5 more sources

Osmotic Drying of Apricot (Prunus armeniaca) in Sucrose Solution [PDF]

Agriculturae Conspectus Scientificus, 2009
Osmotic drying is a process of partial removal of water by submersing fruits in sucrose solution. The goal of this paper is to examine kinetic features of osmotic drying of apricot halves in sucrose solution.
Ivan Pavkov, Ljiljana Babić, Milivoj Radojčin, Mirko Babić   +3 more
core   +3 more sources

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, Stefan Jan Kowalski, Joanna Kroehnke   +2 more
doaj   +3 more sources

Rupture force and color of quince during osmotic drying [PDF]

Journal on Processing and Energy in Agriculture, 2011
Quince fruit is characterized by pleasant smell, taste and ability of long-term storage. However, beside these good characteristics, the high quality of hardness and firmness of the fruit influences the decrease in its usage in the fresh state.
Radojčin Milivoj, Babić Mirko, Babić Ljiljana, Pavkov Ivan, Stojanović Čedomir   +4 more
doaj   +1 more source

Effect of Osmotic Dehydration on Physico-Chemical Characteristics, Bioactive Compounds and Volatiles Profile of Diospyros kaki Subjected to Different Drying Methods [PDF]

Foods
The seasonality of Diospyros kaki limits its consumption, making it increasingly necessary to develop products that allow it to be available all year round.
Cecília Morais Santana Matos, Mônica Silva de Jesus, Augusto de Souza da Silva, Nayjara Carvalho Gualberto, Hannah Caroline Santos Araujo, Rafael Donizete Dutra Sandes, Raquel Anne Ribeiro dos Santos, Maria Terezinha Santos Leite Neta, Narendra Narain   +8 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, O. I. Obajemihi, O. A. Adeboye, A. M. Olaniyan   +3 more
doaj   +4 more sources

Effect of Filtrated Osmotic Solution Based on Concentrated Chokeberry Juice and Mint Extract on the Drying Kinetics, Energy Consumption and Physicochemical Properties of Dried Apples

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, Jacek Łyczko, Krzysztof Lech   +2 more
doaj   +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

Osmotic Dehydration, Drying Kinetics, and Quality Attributes of Osmotic Hot Air-Dried Mango as Affected by Initial Frozen Storage

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, Supawadee Somkane, Kyuya Nakagawa, Busarakorn Mahayothee   +3 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., Mbangu Ndongala C., N’dendje Batiango J., Kizungu Vumilia R., Sumbu Zola E.   +4 more
doaj   +1 more source