This study summarizes the most recent findings on osmotic dehydration, a crucial step in
food preservation. The many benefits of osmotic dehydration are listed, including longer …

Osmotic dehydration (OD) is a method to partially reduce water of fruits, vegetables, meat or
fish aiming to increase the shelf life or as a pre-treatment in the processing of dehydrated …

The aim of this study was to compare the effectiveness of microwave-vacuum pretreatment
conducted at 100, 500 and 800 W on the drying kinetics of whole cranberries (Vaccinium …

Pulsed vacuum osmotic dehydration (PVOD) is a widely used technique for reducing
moisture content and water activity in biological products. This study aimed to analyze the …

ABSTRACT The Refractance Window™(RW) technique was used to dry carrot slices (3 cm
diameter; 0.2 and 0.4 cm thickness) at 74 and 94° C. Moisture loss, texture, color, total …

Experiments were conducted to investigate osmotic dehydration of ginger slices suspended
in three different osmotic agents at 0.1–600 MPa and 40° C for various pressure holding …

The major target of this study was to investigate the influences of osmotic dehydration,
microwave power and slice thickness on drying phenomena of Turkish red meat …

To prolong the post-harvest life of agricultural products, one alternative is water removal.
Pineapples, for instance, can be peeled, cut into pieces and dried. Conventional drying is an …

Polyphenoloxidase (PPO) is the target for the development of several food antibrowning
agents. Different substrates (pyrocatechol, gallic acid, chlorogenic acid, caffeic acid, 3, 4 …

The shrinkage-deformation (SD) behavior and mass transfer characteristics of white
mushroom (Agaricus bisporus) pilei during osmotic dehydration (OD) were investigated. The …