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 …

The immersion of food in a hypertonic solution results in an osmotic dehydration process
(OD) with the loss of water (WL) from the food to the solution and the gain of solids from the …

In this study, the effect of ultrasonic pre-treatment on osmotic dehydration of kiwi slices was
investigated. Kiwi fruit slices were subjected to ultrasonic pre-treatment in a sonication water …

This study investigated the effects of multi-frequency mode ultrasound and vacuum
technology on the water loss (WL) of garlic slices during osmotic dehydration (OD), and their …

Convective drying of strawberries was performed with or without ethanol pre-treatment (ET)
in their fresh state or enriched with isomaltulose osmotic dehydration (OD) or by pulsed …

The drying of pumpkin slices (Cucurbita moschata Duch.) by microwave, convective, and
intermittent microwave–convective techniques was studied. The samples were pretreated by …

This study aimed to evaluate coconut sugar (CS) as an alternative osmotic agent to sucrose
for the osmotic dehydration (OD) of strawberries. OD was performed by immersing …

The study investigates the effects of novel combination of ultrasound and vacuum pre-
treatment on osmotic dehydration of black jamun fruit. The osmotic dehydration was …

Pulsed vacuum osmotic dehydration (PVOD) is a widely used technique for reducing
moisture content and water activity in biological products. This study aimed to analyze the …

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 …