Advanced osmotic dehydration techniques combined with emerging drying methods for sustainable food production: Impact on bioactive components, texture, color …
The food industries are looking for potential preservation methods for fruits and vegetables.
The combination of osmosis and drying has proved the efficient method to improve the food …
The combination of osmosis and drying has proved the efficient method to improve the food …
Osmotic dehydration of fruits using unconventional natural sweeteners and non‐thermal‐assisted technologies: A review
In the food preservation process, drying or dehydration reduces the moisture content that is
needed for the growth and multiplicity of microorganisms that cause food spoilage. Among …
needed for the growth and multiplicity of microorganisms that cause food spoilage. Among …
[HTML][HTML] Effect of bioactive-rich mango peel extract on physicochemical, antioxidant and functional characteristics of chicken sausage
This research was focused to unveil the role of natural antioxidants in meat products based
on the current inclination of consumers and food industries towards natural antioxidants …
on the current inclination of consumers and food industries towards natural antioxidants …
Combined pulsed vacuum osmotic dehydration and convective air-drying process of jambolan fruits
AL Araújo, RS Pena - Foods, 2023 - mdpi.com
Jambolan (Syzygium cumini) is a native fruit from Asia that has adapted well to the tropical
climate of the Amazonian region. However, due to its limited annual availability and high …
climate of the Amazonian region. However, due to its limited annual availability and high …
Drying kinetics and shrinkage rate of thin‐sliced pears in different drying stages
In this research, the effect of different parameters of a convective hot air dryer on the mass
transfer coefficients of thin‐sliced pears in different drying stages is analytically and …
transfer coefficients of thin‐sliced pears in different drying stages is analytically and …
Developments in osmotic dehydration of foods
NK Rastogi - Drying Technology in Food Processing, 2023 - Elsevier
Osmotic dehydration is typically a fundamentally sluggish process, so it is important to boost
mass transfer rates without sacrificing the quality. Osmotic dehydration is becoming more …
mass transfer rates without sacrificing the quality. Osmotic dehydration is becoming more …
Effect of microwave-assisted vacuum and hot air oven drying methods on quality characteristics of apple pomace powder
Apple pomace, which makes up 20–30% of all processed apples, is an accessible source of
bioactive ingredients that could be used in the food industry. A research of the impact of …
bioactive ingredients that could be used in the food industry. A research of the impact of …
[HTML][HTML] Exploring the effects of vacuum and ultrasound treatments on calcium fortification in osmotically dehydrated apple slices
This study aimed to investigate the impact of vacuum (VC) and ultrasound (US) treatments
during osmotic hydration (OD) at 25° C on the impregnation of calcium into apple tissues …
during osmotic hydration (OD) at 25° C on the impregnation of calcium into apple tissues …
Catalytic infrared blanching and ultrasound sequential synergistic pretreatment on osmotic dehydration of blueberry
Y Yu, L Zhang, X Bei, Y Wang… - Drying …, 2024 - Taylor & Francis
This study investigated the effects of catalytic infrared blanching, ultrasound, and their
combined pretreatments on the dehydration of blueberries. The results showed that catalytic …
combined pretreatments on the dehydration of blueberries. The results showed that catalytic …
A Life Cycle Assessment of Dehydrated Apple Snacks
I Gonçalves, B Neto - Sustainability, 2023 - mdpi.com
This study identifies and assesses the main contributors to the environmental impact of
dehydrated apple snacks produced through the hot air drying method, which is the most …
dehydrated apple snacks produced through the hot air drying method, which is the most …