Osmotic dehydration (OD) is an efficient preservation technology in that water is removed by
immersing the food in a solution with a higher concentration of solutes. The application of …

In the present research, response parameters such as specific energy consumption (SEC),
thermal efficiency (TE), energy efficiency (EF), drying time (DT), greenhouse gas (GHG) …

Apples (variety Idared) were vertically cut into cylinders, 2.0 cm in diameter and 2.0 cm in
height (five pieces from one apple). The samples were first dried using different drying …

The study of diffusion in biological materials is crucial for fields like food science,
engineering, and pharmaceuticals. Research that combines numerical and analytical …

This study investigates the effects of osmotic dehydration on garlic clove halves using a low-
pH osmotic solution with ascorbic acid, concentrated tomato juice, and basil extract (45° …

The study focused on utilizing post-process osmotic solution enriched with inulin or
maltodextrin, evaluating its potential for spray drying. Parameters such as yield, energy …

This work aimed to determine the optimum conditions for dehydration impregnation by
immersion (D2I) and by intermittent immersion (D3I) of mango (Mangifera indica) slices …

Currently, the demands of consumers are growing, and they expect safe and natural
products of higher quality compared to products processed using thermal methods. Thermal …

Concerns over dried product quality and energy consumption have prompted researchers to
explore integrated techniques for improving quality and reducing energy use. This study …

The osmotic dehydration of orange fruit slices in sucrose and prickly pear molasses was
studied in order to examine the changes in total mass loss, water loss, and solid gain as well …