The aim of this work was to evaluate the use of ultrasound, osmotic dehydration and vacuum
as a pretreatment on melon drying and product quality. The pretreatment consisted in four …

Among the advanced drying methods, vacuum freeze-drying (VFD) preserves the quality of
food to the greatest extent, but its biggest disadvantage is its high energy consumption. The …

Evolving advanced pretreatment techniques such as application of ultrasound prior to fruit
drying have attracted significant research and development efforts due to the rising demand …

This work examines the influence of ultrasonic and ultrasonic assisted osmotic dehydration
pretreatments on the dehydration of eight fruits (banana, genipap, jambo, melon, papaya …

This work evaluated the production of dehydrated papayas (Carica papaya L.) with low
sugar content. The product was obtained applying ultrasonic waves to enhance the loss of …

Osmotic dehydration of banana (Musa sapientum, shum.) was optimized with respect to
temperature (25–55° C), salt (0–10 g/100 g) and sucrose (30–60 g/100 g) concentrations …

Pulsed electric field (PEF) and osmotic dehydration (OD) pre-treatments can improve the
slow and energy intensive process of goji berry drying. The effect of PEF and OD processing …

Drying is one of the oldest methods of food preservation. However, this method requires
careful promotion and maintenance of the quality of the dried products. In this paper …

Quality and preservation of dried goji berry can be improved with the application of osmotic
dehydration (OD) as a pre-treatment step. The aim was to optimize OD conditions based on …

The objective of this work was to develop a process with optimum conditions for banana
juice. The procedure involves hydrolyzing the banana pulp by commercial pectinase …