2024年1月1日 · Focusing on the two main types of freeze-dried fruit products (i.e., freeze-dried intact and restructured fruits), this review elaborates on the formation mechanisms and control …

Osmotic dehydration is one of the best and suitable method to increase the shelf life of fruits and vegetables. This process is preferred over others due to their vitamin and minerals, color, …

2018年12月1日 · We identified that the dehydrated, shrunken cellular tissue reduces the outgoing water flux compared to fresh tissue for the same water potential gradient. As such, dehydrated …

2021年1月16日 · Osmotic dehydration of fruits and vegetables is a slow process due to resistance in mass transfer (MT). This resistance can be modified by varying the osmotic solution or …

2016年4月1日 · In this paper, the combined effect of osmotic dehydration and several other innovative techniques (pulsed high electric field, high hydrostatic pressure, ultrasound, …

2023年2月20日 · 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 positive effect …

Osmotic dehydration is a process that involves the partial removal of water from fruits and vegetables. Multiple aspects that affect osmotic dehydration, including, the osmotic agent, …

Osmotic dehydration changes the texture of fruit (Khin et al 2007; Mayor et al 2007; Prothon et al., 2001; Torreggiani & Bertolo, 2001), especially due to the dissolution of pectin and the …

Heating process and mass transfer during osmotic dehydration of fruit tissues take place simultaneously, with complex physical and structure modifications that influence and produce …

2013年12月25日 · 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...