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Mango dehydration: influence of osmotic pre-treatmentAnd addition of calcium chloride
Revista Brasileira de Fruticultura, 2018 Mango (Mangifera indica L.) can be characterized as a greatly accepted fruit due to its sensory attributes of flavor and aroma. However, it has a large production during the harvest season and requires preservation through processing.
Eliana Janet Sanjinez-Argandoña +3 more
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Influence of osmotic dehydration on ascorbic acid loss in pickled dry peppers (Capsicum chinense)
Brazilian Archives of Biology and Technology, 2012 The objective of this work was (1) to develop a dehydrated pepper with 45% humidity, determining the drying curves for pepper, with and without osmotic pre-treatment and (2) to evaluate the influence of both drying and osmotic treatment on the content ...
Tissiane Mayara da Silva +5 more
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Multifluid macroscopic approach to drying in papermaking [PDF]
, 2018 [EN] Drying process represents one of the main energy-consuming stages for a broad variety of manufacturers. However, despite its significant impact on energy efficiency, most implementations at manufacturing level do not operate within the optimal ...
Tilley, Burt +7 more
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Osmotic drying effects on the mass transfer and shrinkage of quince tissue [PDF]
Journal on Processing and Energy in Agriculture, 2015 The purpose of this paper is to examine the effects of osmotic drying on the mass transfer and shrinkage of quinces. The osmotic drying was performed in a sucrose and water solution.
Radojčin Milivoj +3 more
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Assessment of Osmotic Pre-Drying Treatment on Drying Rates of Fresh Tomato Fruits [PDF]
, 2015 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
Obajemihi, OI +3 more
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Drying of pineapple slices in natura and pre-osmodehydrated in inverted sugar
Bioscience Journal, 2016 This research describes the drying kinetics and compares the convective drying rates of in natura and osmodehydrated pineapple slices in inverted sugar.
Pedro Amorim Berbert +2 more
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Agricultural and Food Science, 2019 The objective of this study was to explain the effect of osmotic dehydration pre-treatment (chokeberry juice or inulin) and drying method (microwave-convective drying or freeze-drying) on polyphenols content, antioxidant activity and sensory properties ...
Jolanta Kowalska +3 more
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Pembuatan Aloe vera bentuk kubus secara osmotic-freeze drying=Processing of Aloe vera Cube by Osmotic-Freeze Drying [PDF]
, 2005 ABSTRAC Aloe vera sap place in leaf, colorless, contained 99,5 % of water and 0,5 % dry matter. Spoiled matter as result on highly moisture content related to chemical reactions and microorganism activity. It was need to endure durability of aloe product.
Saniah, Budi Rahardjo, dan Pudji Hastuti
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Comparison of two alternatives of combined drying to process blueberries (O'Neal): evaluation of the final quality [PDF]
, 2020 In this work, we examined and compared two combined alternatives for the drying of blueberries (O´Neal). Pretreatments of osmotic dehydration (60°Brix sucrose solution, at 40°C for 6h) and hot air drying (60°C, 2.5 m/s for 90 min) were performed to reach
Rodríguez, Anabel +3 more
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Ultrasonics Sonochemistry, 2021 The aim of this study was to assess the impact of ultrasound on two subsequent processes – initial osmotic dehydration and convective drying of kiwifruit (Actinidia deliciosa).
Joanna Kroehnke +5 more
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