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 …

The immersion of food in a hypertonic solution results in an osmotic dehydration process
(OD) with the loss of water (WL) from the food to the solution and the gain of solids from the …

Osmotic dehydration (OD) is widely used to partially remove water from plant tissues and
enrich it with functional compounds. The high mass transfer resistance of the plant cellular …

In this study, biodegradable and edible films based on eggplant flour (EF) and corn starch
(CS) were prepared using casting method at proportion of 0–100, 25–75, 50–50, 75–25 and …

This study investigated the effects of multi-frequency mode ultrasound and vacuum
technology on the water loss (WL) of garlic slices during osmotic dehydration (OD), and their …

This paper investigated the effects of different pretreatments on the drying process and
quality characteristics of catalytic infrared (CIR) dried garlic slices. Different garlic samples …

This study aimed to evaluate coconut sugar (CS) as an alternative osmotic agent to sucrose
for the osmotic dehydration (OD) of strawberries. OD was performed by immersing …

Abstract Effects of freezing (at− 20,− 80 and− 196° C) before convective drying (at 50° C and
a flow rate of 1 m/s) on microstructure, texture, total polyphenol content (TPC) and …

Ginger is susceptible to deterioration during storage, drying is an efficient approach to
extend its shelf life. This research mainly aimed to investigate the effects of different osmotic …

Osmotic dehydration (OD) is a method to partially reduce moisture of food, aiming to improve
the shelf life and the stability of the products. The mass transfer that occurs during this …