Abstract The umbu (Spondias tuberosa Arruda Câmara) is a fruit native of Northeastern semi-
arid with large productive capacity and excellent nutritional characteristics that have been …

The objective of this work was to study osmotic dehydration (OD) of the I ndian fig with two
binary solutions (sucrose/water and glucose/water) and a ternary solution (sucrose/N a C …

Osmotic dehydration represents a technological alternative to reduce post-harvest losses of
fruits. It is usually used as a pre treatment for other dehydration process. The purpose of this …

Jambolan (Syzygium cumini) is a tropical fruit rich in anthocyanin pigments, but its fragile
skin and pulp present low protection against physical damages and microorganisms. In this …

This study is performed on blackberry and uchuva pieces of hemispheric geometry
undergoing osmotic dehydration in sucrose solutions of 25, 35, 45, 55 and 65 Brix, at room …

The present work aimed to study kinetics of osmotic dehydration of seedless guava in terms
of solid gain and water loss, which was evaluated at three sucrose concentration levels (30 …

The objective of the present investigation was to evaluate the mass transfer during the
osmotic dehydration of odor gourd slices (Sicana odorifera naud). Pumpkin slices were …

The aim of this study is to examine the influence of selected physical properties of plant
materials on the osmotic dehydration process (OD) in salt, sucrose and concentrated …

Fruits and vegetables are very perishable due to their high water content. Water content is
removed by the osmotic dehydration process from low concentration to higher concentration …

The highest-quality peaches [Prunus persica (L.) Batsch] are cultivated in areas with sunny
summers, therefore the territory of the Autonomous Province of Vojvodina is a favourable …