Osmotic dehydration (OD) is an easy method for removing water from fruits and vegetables
pieces. The combination of the sonication process (using ultrasonic sound waves) with the …

In this work, the novel use of ultrasonic pre-treatment and edible coating treatment during
osmosis dehydration to optimize the weight reduction, moisture loss, sucrose gain …

Ultrasound treatments (sonication) in combination with osmotic dehydration process
accelerate the rate of moisture removal from the fruits or vegetables pieces and decrease …

The goal of this work was to examine the effects of sonication time, edible coating
concentration (with guar gum), and° Brix (sucrose solution) on the osmotic dehydration (OD) …

Most conventional drying methods often result in significant degradation of food items' flavor,
color, and bioactive compounds due to the drying process. One of the effective drying …

Osmotic dehydration (OD) is a widely used technique for lowering the moisture content and
water activity of biological products. During OD, food is immersed in an aqueous hypertonic …

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

This study investigated the effect of ultrasound-assisted osmotic dehydration (UAOD) as a
pre-treatment before vacuum drying on the drying time, quality, and microstructure of …

The effect of ultrasound on osmotic dehydration of wax apple was investigated using the
Fuzzy inference system, and the process parameters of ultrasonic assisted osmotic …

Osmotic dehydration (OD) of carrots was studied by varying the OD conditions (ultrasound
as pretreatment [USP], ultrasound‐assisted OD [USOD], and OD without ultrasound [no …