In recent years much attention has been focused on maintaining the freshness of fruits and
vegetables by immersion of cellular materials containing water in an osmotic solution. It …

Osmotic dehydration has received greater attention in recent years as an effective method
for preservation of fruits and vegetables. Being a simple process, it facilitates processing of …

An optimum drying routine for producing non-sulphited mango slices has been developed.
The interaction of essential drying parameters (air temperature, air velocity, dew point, slice …

Osmotic dehydration is a process that involves the partial removal of water from fruits and
vegetables. Multiple aspects that affect osmotic dehydration, including, the osmotic agent …

In this work, different combinations of osmotic dehydration followed by microwave-assisted
hot air drying were studied for modeling and quality evaluation purposes. The results …

Jackfruit (Artocarpus heterophyllus L.) bulbs in pitted and pre-cut form were subjected to a
multitarget preservation technique involving water activity (aw) regulation, acidification, and …

A study was conducted to find out the optimum osmotic concentration and temperature for
the better dehydration of mango, guava slices and aonla segments. Slices and segments of …

Wild pomegranate (Punica granatum L) is an important wild fruit of economic importance.
Pretreated arils were dried in different drying modes like mechanical cabinet drier (62+ 2° …

Osmotic dehydrated mango slices can be prepared from firm and ripe mango fruits after
peeling and cutting of fruits into slices (2 cm thick) and dipping in a solution [sugar (600B)+ …

Mango (Mangifera indica) is grown commercially in 87 countries, and the geographic
distribution covers the entire tropical region encompassing Brazil, Mexico, Middle Africa …