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 …

The preservation of agri-products with a high moisture content like fruits and vegetables is
challenging. Traditional dehydration techniques (sun drying and hot air drying) were used to …

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 …

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 present work aimed to describe the mechanisms involved in the enhancement of the
drying and rehydration process of carrot slices caused by the pre-treatment using the …

The aim of this study was to investigate the effect of ultrasound-assisted osmotic dehydration
on texture, retention of bioactive compounds, nutritional quality and metabolites of plum. The …

Tomatoes are a valuable highly perishable agricultural product that are dried on a large
scale for extending shelf life. The drying of both tomatoes and tomato processing waste can …

Sanhua plum is difficult to dehydrate because of its epicuticular wax and dense pulp.
Therefore, it is necessary to pretreat Sanhua plum to enhance its dehydration efficiency. In …

The aim of this work is to investigate the effect of a highly interconnected porous
microstructure on the quality of rehydrated tomatoes by (a) designing a freeze‐dried cycle …

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) …