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 …

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 …

In developing country like India, renewable energy plays a vital role in extending technology
for the farmers to enhance the agricultural productivity. The aim of the present work is to …

Osmotic dehydration (OD) is one of the commonly used methods for preservation of red
beetroot. However, it is a time-consuming process and microbial contamination may occur …

Osmodehydrofreezing (ODF), a combined preservation process where osmotic dehydration
is applied prior to freezing, achieves several advantages, especially in plant tissues …

Osmotic dehydration (OD) is a coupled mass transfer operation where foods are partially
dewatered while simultaneously impregnated with solute from the solution. Nonetheless …

Osmotic dehydration is typically a fundamentally sluggish process, so it is important to boost
mass transfer rates without sacrificing the quality. Osmotic dehydration is becoming more …

Pulsed pressure (each cycle: 301 kPa pressure time of 10 min and atmospheric pressure
relaxation time of 10 min), constant high pressure (301 kPa), and constant atmospheric …

The shrinkage-deformation (SD) behavior and mass transfer characteristics of white
mushroom (Agaricus bisporus) pilei during osmotic dehydration (OD) were investigated. The …

Button mushrooms (Agaricus bisporus), one of the most common edible mushroom species,
are sensitive to damages because of the absence of a protective skin layer and have a …