Intermediate moisture foods (IMF) or semi-dried foods (SDF) have gained more attention
worldwide having features very similar to fresh food products, but with a longer shelf life …

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 …

Ultrasound technology is a green and environment‐friendly technology that rarely causes
thermal damage to food products. In this review, we present an overview of the application of …

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

Sweet potatoes (SPs) are a versatile tuberous crop used as subsistence and cash crop in
raw and processed forms. The major issue with SPs is post-harvest losses, which result in …

Although people's perception of fruits and vegetables is green, healthy and nutritious, the
consumption of fruits and vegetables for most people around world still does not meet the …

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 …

Semi-dehydrated food is obtained via osmotic dehydration (OD). The influence of the
osmotic agent (27.5% sucrose or maltodextrin combined with 10.0% of NaCl, 40° C) …

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 …

Pequi is a fruit from Brazilian Cerrado. Despite its ascorbic acid and carotenoid contents,
consumption of pequi is restricted to its region of origin. The goal of this work was to study …