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 …

Osmotic dehydration of fruits and vegetables is a slow process due to resistance in mass
transfer (MT). This resistance can be modified by varying the osmotic solution or process …

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 …

Peruvian carrot is a root from South America. Despite its nice taste and health-promoting
effects, commercialization of Peruvian carrot is restricted due to its short shelf life and post …

The influence of the hot air drying (HAD) and the hybrid drying (microwave drying followed
by HAD) with (MWODHAD) or without (MWHAD) previous osmotic dehydration (OD) was …

Fresh Ginkgo biloba L. seed (GBS) is allergenic and toxic when consumed even though it is
rich in bioactives, thus, limiting its application. In this research, non-thermal pretreatments …

Yacon is a highly perishable tuberous root, rich in fructooligosaccharides (FOS). Convective
drying preceded by ethanol treatment (ET) is an alternative for increasing shelf life in a …

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 use of green tea extract (GTE) and trehalose for the production of frozen carrots fortified
with bioactive compounds was investigated. Carrot enrichment was performed by blanching …

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 …