Osmotic dehydration (OD) is a method to partially reduce water of fruits, vegetables, meat or
fish aiming to increase the shelf life or as a pre-treatment in the processing of dehydrated …

The purpose of this research was to enhance the efficiency of osmotic dehydration through
applying ultrasound waves with frequencies of 25 and 40 kHz at different intervals …

Mathematical models and artificial neural networks were applied to best describe water loss
and solids gain during osmotic dehydration of eggplant in salt concentrations of 5, 10 and …

In recent times, the cultivation, processing and consumption of biofortified yellow-flesh
cassava is of significant interest to breeders and food processors due to its relatively high …

Edible coating prior to osmotic dehydration has been studied extensively to enhance the
performance of drying in food products. In this study, the effectiveness of carboxymethyl …

Dragon fruit (Hylocereus polyrhizus) is emerging as a super crop because of its several
health and therapeutic benefits and ease of cultivation even in degraded land. Using …

Durante las últimas décadas ha aumentado el interés de la población en el consumo de
alimentos que brinden beneficios hacia la salud y que, al mismo tiempo, se encuentren …

The experiment was conducted to study the effect of osmotic agent on quality of y for 24 h.
Yacon containing 80% moisture content was cut into slices of approximately 2 cm diameter …

The study on osmotic dehydration of aonla slices of NA-7 variety was carried out in order to
remove partial moisture prior to mechanical drying. Three sugar syrup concentration levels …