Osmotic dehydration (OD) of carambola slices were carried out using glucose, sucrose,
fructose and glycerol as osmotic agents with 70° Bx solute concentration, 50° C of …

Bamboo is an ordinary plant with extraordinary properties. With its high growth rate and self-
renewing ability, bamboo's sustainability is unparalleled. Bamboo is an important resource …

The aim of this study was to analyze the influence of the drying process by combined
methods. Osmotic dehydration was performed using glucose or sorbitol solutions at different …

The process of microwave assisted extraction of antioxidants extract from Garcinia
pedunculata Robx. was optimized using response surface methodology. A Box-Behnkem …

Bamboo shoot, a traditional delicacy, having an imperative place in the food regime of some
regions, is getting cognizance in the modern world for their nutritional and functional …

A continuous flow solution unit was designed and built with a sole purpose of achieving
better hydrodynamic control during the osmotic dehydration pre-treatment process. The …

Osmotic dehydration (OD) of bamboo shoots were carried out at 50° B sucrose syrup and
10% salt using temperature and time of 40 C and 90 min, respectively. These shoots were …

In this study, effects of sucrose concentration (40–60% w/v), immersion time (1–5 h), and
temperature (25–65° C) on water loss (WL) and solute gain (SG) during osmotic dehydration …

Osmotic dehydration of bamboo shoots was carried out using salt as osmotic agent.
Experiments were designed according to central composite rotatable design and response …

Materials and Methods: Using maltodextrin (0, 20, 40% w/v) and sodium chloride (salt, 0, 10,
20% w/v), the effect of osmotic dehydration on different properties of eggplant slices (2× 2× 2 …