The food industries are looking for potential preservation methods for fruits and vegetables.
The combination of osmosis and drying has proved the efficient method to improve the food …

This study summarizes the most recent findings on osmotic dehydration, a crucial step in
food preservation. The many benefits of osmotic dehydration are listed, including longer …

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 …

Tomatoes, a highly perishable agricultural product, are commonly dried to extend their shelf
life. They serve as raw materials in various domains, including direct consumption and as …

Each year, a significant amount of tomatoes are discarded due to their unfavorable shape,
while whey, a byproduct of the cheese industry, poses a serious challenge for small and …

Background Snacks constitute a huge share of the food market. In recent years there has
been a global change involving the implementation of sustainable food production …

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 …

Osmotic dehydration is typically a fundamentally sluggish process, so it is important to boost
mass transfer rates without sacrificing the quality. Osmotic dehydration is becoming more …

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

Peach is an important fruit; however, its perishability limits its availability to the consumers.
The present study fosters a low-cost preservation method of peach involving osmotic …