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 …

Background Yacon roots contain remarkable amounts of prebiotic fructans and rare
antioxidant phenolics. Plant-based foods present a short shelf-life. In the case of yacon …

This study aimed to evaluate coconut sugar (CS) as an alternative osmotic agent to sucrose
for the osmotic dehydration (OD) of strawberries. OD was performed by immersing …

Featured Application Fruit juice concentrates can be used as an alternative osmotic agent to
enrich fruits with naturally occurring sugars as well as bioactive compounds. This has a …

Osmotic dehydration (OD) is a method to partially reduce moisture of food, aiming to improve
the shelf life and the stability of the products. The mass transfer that occurs during this …

Mango is one of the most favorable tropical fruits grown and consumed in several parts of
the world. However, there is overproduction during the ripening stage. In this situation …

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 …

Osmotic dehydration (OD) is a coupled mass transfer operation where foods are partially
dewatered while simultaneously impregnated with solute from the solution. Nonetheless …

Osmotic dehydration is typically a fundamentally sluggish process, so it is important to boost
mass transfer rates without sacrificing the quality. Osmotic dehydration is becoming more …