In the food preservation process, drying or dehydration reduces the moisture content that is
needed for the growth and multiplicity of microorganisms that cause food spoilage. Among …

Osmotic dehydration (OD) is a method to partially reduce water of fruits, vegetables, meat or
fish aiming to increase the shelf life or as a pre-treatment in the processing of dehydrated …

Osmotic dehydration kinetics using parameters moisture loss and solid gain during osmotic
dehydration of carrot strips were studied. Carrot strips of 30× 10× 2 mm size were …

Osmotic Dehydration of beetroot was conducted by using three concentration levels (40, 50
and 60%) of osmotic agents such as sucrose, fructose and maltodextrin along with three salt …

I express my sincere gratitude and earnest appreciation to Chairman of my Advisory
Committee Dr. S. Patel, Professor & Head of the Department, Agricultural Processing and …

La presente investigación tuvo como objetivo evaluar el efecto de la temperatura (30–60 C)
y concentración de soluciones de panela (30–60% p/p) en la cinética de …