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 this study, the effect of different drying methods on the drying kinetics, product structures,
rehydration kinetics and rehydration indices of dehydrated pumpkin slices was evaluated …

The drying of pumpkin slices (Cucurbita moschata Duch.) by microwave, convective, and
intermittent microwave–convective techniques was studied. The samples were pretreated by …

Apple cubes were subjected to vacuum impregnation using grape juice concentrate. The
effect of pressure reduction (VP= 100–500 mmHg), immersion time (t= 10–30 min), and …

This book presents the information necessary to design food processing operations and
describes the equipment needed to carry them out in detail. It covers every step in the …

Vacuum impregnation (VI) is a novel, non-thermal treatment that aims to modify the
composition of food material by partially removing water and air and impregnating it with …

Pulsed vacuum osmotic dehydration (PVOD) is a widely used technique for reducing
moisture content and water activity in biological products. This study aimed to analyze the …

Semi-dehydrated food is obtained via osmotic dehydration (OD). The influence of the
osmotic agent (27.5% sucrose or maltodextrin combined with 10.0% of NaCl, 40° C) …

Abstract a) Aims To study the effects of microwave power (MWP) and different solution
concentration (sucrose) on mass transfer kinetics and quality parameters of apple cubes (15 …

This handbook provides a comprehensive overview of the processes and technologies in
drying of vegetables and vegetable products. The Handbook of Drying of Vegetables and …