Osmotic dehydration is a simultaneous mass transfer process which mainly promotes the
flow of water molecules from the food to osmo‐active solution and some migration of solutes …

Still the Most Complete, Up-To-Date, and Reliable Reference in the FieldDrying is a highly
energy-intensive operation and is encountered in nearly all industrial sectors. With rising …

Because of the microstructural complexity of plant tissue, osmotic dehydration cannot simply
be explained as a pure osmotic process in which cell membranes act as a semipermeable …

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 …

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

The flux of water is much larger than the counter-current flux of osmoactive substance. For
this reason the process is called osmotic dehydration or osmotic dewatering. Osmotic …

Thin layer convection drying was performed on osmotically pre-dried young coconut, strips,
both thin and thick. A drying air temperature range of 50–70° C and an airflow of 0.25 ms− 1 …

This study compared mass transfer during osmotic dehydration (OD), as well as some
quality indices, of untreated mango samples to those pretreated by applying high intensity …

Quality of frozen cucumber can significantly be improved by means of osmotic dehydration
as a pre-freezing treatment. The objective of this work was to study the effect of osmotic pre …

The impact of different pretreatment methods [high pressure (HP), high-intensity electric field
pulses and freezing], osmotic solutions (sucrose, glucose and salt–sucrose mix) and osmotic …