The feasibility of using non-conventional osmotic agents such as coconut sugar, and jaggery
in coconut chips production was evaluated, and compared with sucrose treated chips in …

The objective of this study was to develop an efficient drying technology for poria cubes in
order to improve product quality. Poria cubes were dried using different methods, including …

Osmotic dehydration is a process wherein foods are partially dehydrated by immersion in an
aqueous hypertonic solution. Osmotic dehydration reduces the water activity of the food …

The rapid growth in demand for physalis production is associated with its nutraceutical and
medicinal characteristics. However, one aspect that hampers its commercialization is the …

Convective drying in hot air is still the most popular method applied to reduce the moisture
content of fruits and vegetables. Conventional hot-air drying of Mirabelle plum is considered …

Thin-layer air impingement drying kinetics of American ginseng slices were investigated
under different drying temperatures (35, 40, 45, 50, 55, 60, and 65° C), air velocities (3, 6, 9 …

Osmotic dehydration (OD) is a method to partially reduce moisture of food, aiming to improve
the shelf life and the stability of the products. The mass transfer that occurs during this …

The aim of this work was to solve a model regarding water loss and soluble solids gain
during osmotic dehydration (OD), considering real shape and solid shrinkage along the …

Osmotic dehydration (OD) is a coupled mass transfer operation where foods are partially
dewatered while simultaneously impregnated with solute from the solution. Nonetheless …

The osmotic dehydration (OD) process consists of the removal of water from a material
during which the solids from the osmotic solution are transported to the material by osmosis …