Experiments were conducted to investigate osmotic dehydration of ginger slices suspended
in three different osmotic agents at 0.1–600 MPa and 40° C for various pressure holding …

The osmotic dehydration (OD) process consists of the removal of water from a material
during which the solids from the osmotic solution are transported to the material by osmosis …

Edible basil seed gum is well known as a safe and beneficial material in the food industry.
The effect of the gum concentration was studied as a coating solution on apple rings in the …

The aim of the study was to evaluate the effect of different assisting conditions (ie,
ultrasounds, vacuum, microwaves) during osmotic dehydration (OD) on the mass transfer …

The shrinkage-deformation (SD) behavior and mass transfer characteristics of white
mushroom (Agaricus bisporus) pilei during osmotic dehydration (OD) were investigated. The …

In this research, the effects of microwave (190, 375, and 680 W) vacuum (500, 600, and 700
mbar) and oven (70, 85, and 100° C) drying methods on the total phenolics, antioxidant …

Osmotic dehydration conditions for strawberry were optimized using central composite
rotatable design. The optimal conditions included osmotic dehydration temperature of 59.5° …

The study focused on utilizing post-process osmotic solution enriched with inulin or
maltodextrin, evaluating its potential for spray drying. Parameters such as yield, energy …

Se estudió la cinética de transferencia de masa durante la deshidratación osmótica de
mango (Mangifera indica L.) var. Tomy Atkins en láminas. Se utilizó una relación jarabe/fruta …

Osmotic dehydration of kiwi was evaluated using 45, 55 and 65° Brix sucrose solutions. Free
moisture, water activity and solutes gain decreased in fruit during the process. Water loss …