Results 251 to 260 of about 345,864 (289)

Osmotic Dehydration of Fruit: Influence of Osmotic Agents on Drying Behavior and Product Quality

Journal of Food Science, 1985
ABSTRACT Different osmotic solutions, with or without low quantities of added NaCl, were tested to evaluate their effects on the characteristics of the osmosed apples (chosen in our experiences as a fruit “model”). Water loss and water activity of final product were affected not only by the a w
C. R. LERICI, G. PINNAVAIA, M. DALLA ROSA, L. BARTOLUCCI   +3 more
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OSMOTICALLY DEHYDRATED MICROWAVE-VACUUM DRYING OF STRAWBERRIES

Journal of Food Processing and Preservation, 2008
Strawberries were osmotically dehydrated prior to microwave-vacuum drying. Drying kinetics were presented in terms of the temperature of the product during drying, drying curve and drying time. Thin-layer models of Lewis, Henderson and Pabis, and Page were fitted with the observed data.
V. CHANGRUE, V. ORSAT, G.S.V. RAGHAVAN
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Study on osmotic dehydration and drying characteristics of manila tamarind

Asian Journal of Multidimensional Research, 2021
Osmotic dehydration is one of the best and efficient method to increase the shelf life of any fruits or vegetables by obtaining high quality dried product. This method is applied here for Pithecellobium dulce (P. dulce) commonly known as“Manila Tamarind”, which is enriched with numerous anti-oxidant, anti- inflammatory, anti- diabetic and anti- cancer ...
A. Reni, R.K. Pooja, Mohana Priya
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Air-Drying Kinetics of Osmotically Dehydrated Fruits

Drying Technology, 1995
ABSTRACT The air drying kinetics of fresh and osmotically dehydrated fruits (apples) was determined. Two sugars, glucose and sucrose, were used as osmotic dehydration agents. Three levels of sugar concentration (15%, 30% and 45%) and several times of immersion into the sugar solution were used.
V. T. Karathanos, A. E. Kostaropoulos, G. D. Saravacos   +2 more
openaire   +1 more source

Microwave Finish Drying of Osmotically Dehydrated Cranberries

Drying Technology, 2003
Abstract Combined microwave and hot-air drying characteristics was studied for the drying of cranberries that had been previously partially dehydrated by osmosis in a high fructose corn syrup (76°Brix). A 750 W 2450 MHz microwave oven was used to dry cranberry samples from 57% to 15% moisture content using three different power densities (0.75, 1.0, 1 ...
C. Beaudry, G. S. V. Raghavan, T. J. Rennie   +2 more
openaire   +1 more source

Osmotic‐Convective Dehydrofreezing Process for Drying Kiwifruit

Journal of Food Science, 1997
ABSTRACT Osmotic and convective dehydrofreezing were studied to determine sugar concentration, ascorbic acid loss, and texture changes in dried and dehydrofrozen kiwifruit. Two concentrations of sucrose (60° and 72° Brix) were used as osmotic solutions after convective air drying. Time needed to reach desired moisture was reduced with
MICHAEL ROBBERS, R. PAUL SINGH, LUIS M. CUNHA   +2 more
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Osmotic drying of gelcast bodies in liquid desiccant

Journal of the European Ceramic Society, 2011
Abstract Osmotic drying of gelcast alumina bodies was carried out in water solutions of various polyethylene glycols (PEGs) with molecular weight ranging from 1000 to 80,000 g/mol. Up to 30% of the water content could be removed from the gelcast bodies immersed in a 43 wt% solution of PEG 80000.
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Sewage sludge drying method combining pressurized electro-osmotic dewatering with subsequent bio-drying

Bioresource Technology, 2018
In this study, pressurized electro-osmotic dewatering (PEOD) as a pretreatment process, instead of the conventional practice of adding bulking agents, for sewage sludge bio-drying was proposed. Initially, various parameters were optimized for obtaining dewatered sewage sludge (DSS), treated by an efficient, quick, and energy-saving PEOD process.
Qian, Li, Xuebin, Lu, Haigang, Guo, Zengjun, Yang, Yingte, Li, Suli, Zhi, Keqiang, Zhang   +6 more
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AIR DRYING BEHAVIOR of FRESH and OSMOTICALLY DEHYDRATED PINEAPPLE

Journal of Food Process Engineering, 1991
ABSTRACTFick's Law of diffusion was used in the analysis of the air drying behavior of fresh (non‐osmosed) and osmosed pineapple. the drying rates of osmosed pineapples were significantly decreased due to the presence of infused solute. the effective diffusion coefficient decreased with the increasing solid gain during osmosis.
SHAFIUR RAHMAN, JACK LAMB
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Combined osmotic and microwave drying of strawberries and blueberries

1998
This work was aimed at obtaining high quality dried strawberries using microwaves to assist convection air of 2 m/s at 30--45°C. Preliminary trials with whole strawberries were unsuccessful. Fruits would cook rather than dry at low microwave power levels, and burst at higher powers.
openaire   +1 more source