Osmotic dehydration, due to its energy and quality related advantages, is gaining popularity
as a complimentary processing step in the chain of integrated food processing. Generally …

Background Fruits and vegetables are important components of the daily diet, but they are
generally very perishable especially when they are peeled and cut, prepared for …

The effect of osmotic dehydration and of ultrasound pre-treatment applied at atmospheric
pressure for different lengths of time on melon tissue structure was evaluated. Osmotic …

Drying is largely used in food industry, since it allows prolonging the product shelf life by
inhibiting microorganisms' growth and enzyme activity. Traditional drying techniques, such …

In this study, a comparative approach was made between artificial neural network (ANN)
and response surface methodology (RSM) to predict the mass transfer parameters of …

This study covers all the transport properties of food materials and systems-exploring
viscosity, moisture diffusivities, thermal conductivity and diffusivity, transport and …

Mass transfer during osmotic dehydration of watermelon, and colour changes of fresh,
osmosed and osmo-oven dried watermelon were investigated. Mass transfer during osmotic …

As a cost saving drying technology, osmotic dehydration is not receiving much attention in
the food industry due to the poor understanding of the counter current flow phenomena …

The effect of different parameters on the osmotic dehydration of apricot in terms of water loss
and solid gain, such as the different osmotic matter the concentration of solution (40–70 …

Osmotic dehydration of fruits and vegetables is achieved by placing the solid/semi solid,
whole or in pieces, in a hypertonic solution (sugar and/or salt) with a simultaneous counter …