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 …

Fresh foods like vegetables, fruits, and aquatic products have high water activity and they
are highly heat-sensitive and easily degradable. Dehydration is one of the most common …

Results of an experimental study are presented and discussed for pulsed vacuum drying
(PVD), infrared-assisted hot air-drying (IR-HAD), and hot air-drying (HAD) on drying kinetics …

In this study, the effect of ultrasonic pre-treatment on osmotic dehydration of kiwi slices was
investigated. Kiwi fruit slices were subjected to ultrasonic pre-treatment in a sonication water …

Osmotic dehydration is a simultaneous mass transfer process which mainly promotes the
flow of water molecules from the food to osmo‐active solution and some migration of solutes …

Background Fruits and vegetables are important components of the daily diet, but they are
generally very perishable especially when they are peeled and cut, prepared for …

Vacuum impregnation (VI), the revised version of osmotic dehydration technology (OD), is
used to improve the nutritional properties of food products and promote the production of …

The effect of power ultrasound and pulsed vacuum (PV) treatments on the dehydration
kinetics and the status of water during osmotic dehydration of strawberries was investigated …

This study investigated the effects of multi-frequency mode ultrasound and vacuum
technology on the water loss (WL) of garlic slices during osmotic dehydration (OD), and their …

This paper investigated the effects of different pretreatments on the drying process and
quality characteristics of catalytic infrared (CIR) dried garlic slices. Different garlic samples …