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 …

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 …

Research applications of osmotic dehydration to food processing in technology and in
component transfer mechanisms are being carried out in several countries. Osmotic …

The objective of this study was to investigate the possibility of using ultrasound-assisted
osmotic dehydration (UAOD) as a pretreatment prior to frying and to study its effects on the …

Osmotic dehydration (OD) is an operation used for the partial removal of water from plant
tissues by immersion in a hypertonic solution, sugar and/or salt solution, to reduce the …

The study investigates the effects of novel combination of ultrasound and vacuum pre-
treatment on osmotic dehydration of black jamun fruit. The osmotic dehydration was …

Fresh fish, and especially fatty species, are highly perishable due to oxidative deterioration
of fish flesh and the elevated microbial load on fish surface. The implementation of a variety …

Osmotic treatment (OT) was applied to infuse grape phenolic compounds into plant tissue.
The stability of the grape phenolics after a post-treatment, such as convective air drying, was …

The present study aimed to evaluate the influence of selected compounds from the polyol
group, as well as other saccharides, on the osmotic dehydration process of apples. The …

The purpose of this paper is twofold: on the one hand, we verify effectiveness of alternatives
solutes to sucrose solution as osmotic agents, while on the other hand we intend to analyze …