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 …

The aim of this work is to make an overview on the emerging technologies and traditionally
used to develop functional foods. In this way, we classified the technologies used in three …

Still the Most Complete, Up-To-Date, and Reliable Reference in the FieldDrying is a highly
energy-intensive operation and is encountered in nearly all industrial sectors. With rising …

In this study, a comparative approach was made between artificial neural network (ANN)
and response surface methodology (RSM) to predict the mass transfer parameters of …

Vacuum impregnation (VI) is considered as a useful technique to quickly introduce external
liquids in the porous structures of animal and plant tissues, in a controlled way. As …

Reducing water availability is one way to preserve food. Water in solid foods is transferred to
a fluid, either gas or liquid; during this process both internal and external resistance affect …

Research applications of osmotic dehydration to food processing in technology and in
component transfer mechanisms are being carried out in several countries. Osmotic …

The flux of water is much larger than the counter-current flux of osmoactive substance. For
this reason the process is called osmotic dehydration or osmotic dewatering. Osmotic …

The influence of the ultrasonic intensity in water and dry matter transport on a system
constituted by apple and sucrose solution was studied in this work. Apple slices were …

In this study, the osmotic dehydration mechanism of apple slices in different concentrations
of sucrose, dextrose and sucrose+ dextrose mixed solutions, and also at different …