In recent years much attention has been focused on maintaining the freshness of fruits and
vegetables by immersion of cellular materials containing water in an osmotic solution. It …

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 purpose of drying food products is to allow longer periods of storage with minimized
packaging requirements and reduced shipping weights. The quality of a food product is …

The processing of food is no longer simple or straightforward, but is now a highly inter-
disciplinary science. A number of new techniques have developed to extend shelf-life …

ABSTRACT A review of the recently reported moisture diffusivity experimental data in food
materials is presented in this work. Values are classified and analysed statistically to reveal …

Drying kinetics and quality of Monukka seedless grapes were investigated in an
impingement dryer under different drying temperatures (50, 55, 60 and 65° C) and air …

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

A lot of effort is put to decrease the energy consumption of drying. This effect might be
achieved by shift of a drying technology eg from a hot-air to a microwave-vacuum method …

Apple cylinder samples were dehydrated by immersion in binary aqueous solutions of
sucrose and sodium chloride with different concentrations and temperatures, as well as in …

The aim of this paper is to report potato moisture diffusivity data determined from
experimental convective drying kinetics. Two different methods have been applied to …