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Air-Drying Kinetics of Osmotically Dehydrated Fruits
Drying Technology, 1995ABSTRACT 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 +2 more
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Osmotic‐Convective Dehydrofreezing Process for Drying Kiwifruit
Journal of Food Science, 1997ABSTRACT 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 +2 more
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COMBINED OSMOTIC AND MICROWAVE DRYING OF STRAWBERRIES
Drying Technology, 1999ABSTRACT Strawberries pretreated with 2% ethyl oleate and 0.5% NaOH were osmotically dehydrated and their osmotic dehydration rate is compared with untreated berries. It was found that treated berries dehydrated belter compared to untreated berries. Osmotically dehydrated berries were convective and microwave dried at different power levels and results
K. VENKATACHALAPATHY, G.S.V. RAGHAVAN
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Osmotic Dehydration Pretreatment in Drying of Fruits and Vegetables
Drying Technology, 2003Abstract Several vegetables and fruits, apple, ginger, carrot, and pumpkin were dehydrated under various osmotic conditions using sucrose and salt as the permeating agents. The dehydrated materials were then dried. The influence of solute concentration, process temperature and the type of solute on osmotic dehydration and further thermal drying were ...
Pan, YK +4 more
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Osmotic Dehydration of Peas and its Effect on Drying
1994Peas have been partially dehydrated by immersion in pure sucrose and sodiumcitrate solutions or sucrose/sodiumcitrate mixed solutions prior to air drying. The influence of concentration and composition of osmosis solutions, immersion time and agitation on the mass transport data described in terms of water loss and solid gain and on water activity data
Cakaloz, T, Kaymak, F
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Osmotic Dehydration of Fruit: Influence of Osmotic Agents on Drying Behavior and Product Quality
Journal of Food Science, 1985ABSTRACT 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 +3 more
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Influence of Osmotic Agent Concentration and Drying Temperature on the Osmotic Dehydration of Pomelo
Advanced Materials Research, 2012This research aimed to study on the optimum condition for osmotic dehydration of pomelo. The experimental procedure was divided into 2 sections. For first section, the effect of sucrose solution concentration (50, 60, and 70 oBrix) on osmotic rate and moisture content of osmotic dehydrated pomelo were evaluated.
Sirasa Jengsooksawat +1 more
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Towards Anhydrous Preservation: Osmotic Analysis of Cell Drying
ASME 2008 Summer Bioengineering Conference, Parts A and B, 2008Dry preservation involves removing water from a sample so that molecular mobility is decreased and degradative biochemical processes are slowed. Recently this approach has been explored as an energy-efficient alternative to cryopreservation of mammalian cells.
Nilay Chakraborty, Gloria Elliott
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CONVECTIVE-AIR DRYING KINETICS OF OSMOTICALLY PRE-TREATED BLUEBERRIES
Drying Technology, 1998Abstract The second stage convective drying behavior of osmo-dehydrated blueberries was evaluated in a forced-air cabinet dryer (temperature: 50°C, relative humidity: 14%, air velocity: 0.6 m/s) with a cross-flow tray arrangement. Fick's second law of unsteady state diffusion was used to model the air drying kinetics.
H. S. Ramaswamy, F. Nsonzi
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Drying of Pineapple by Microwave-Vacuum with Osmotic Pretreatment
Drying Technology, 2011Drying of pineapple by microwave-vacuum (MW-V) with osmotic dehydration (OD) as a pretreatment was studied. Central composite design was used for the independent variables sugar concentration (40, 50, and 60 °Brix), immersion time (0, 3, and 6 hours) and product temperature in the microwave cavity (50, 60, and 70°C).
Corrêa, J. L. G. +3 more
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