Pretreatment is widely used before drying of agro-products to inactivate enzymes, enhance
drying process and improve quality of dried products. In current work, the influence of …

Drying is largely used in food industry, since it allows prolonging the product shelf life by
inhibiting microorganisms' growth and enzyme activity. Traditional drying techniques, such …

Background Yacon roots contain remarkable amounts of prebiotic fructans and rare
antioxidant phenolics. Plant-based foods present a short shelf-life. In the case of yacon …

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 …

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 yacon roots are rich in fructooligosaccharides (FOS) and highly perishable. Drying is
crucial for food quality and extending shelf life. However, preserving thermosensitive …

Partial replacement of sodium chloride by potassium and calcium chlorides has been
proposed as a strategy for reducing the sodium content of osmodehydrated eggplant. The …

In this study, the 'yacon'was dried using pulsed vacuum osmotic dehydration as pretreatment
followed by vacuum drying (at different temperatures) or convective drying. The use of …

The convective drying of yacon was investigated (40–70° C). Pulsed vacuum osmotic
dehydration (PVOD)(sorbitol 38° Brix, 35° C, 681 mmHg in the first 10 min) as pretreatment …