Pulsed Vacuum Osmotic Dehydration of Beetroot, Carrot and Eggplant Slices: Effect of Vacuum Pressure on the Quality Parameters
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DOI: 10.1007/s11947-018-2147-9
Abstract: Pulsed vacuum osmotic dehydration (PVOD) is a widely used technique for reducing moisture content and water activity in biological products. This study aimed to analyze the effect of vacuum application (VA) on PVOD of beetroot,… read more here.
Keywords: osmotic dehydration; vacuum osmotic; carrot; beetroot ... See more keywords
Combined Hot Air and Microwave-Vacuum Drying of Cranberries: Effects of Pretreatments and Pulsed Vacuum Osmotic Dehydration on Drying Kinetics and Physicochemical Properties
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DOI: 10.1007/s11947-020-02507-9
Abstract: The aim of the study was to evaluate the effect of sonication (S), microwave-vacuum (MWV), convective freezing (F), cryogenic freezing (N), and their combinations, as well as pulsed vacuum osmotic dehydration (PVOD) on the drying… read more here.
Keywords: osmotic dehydration; vacuum osmotic; drying kinetics; pulsed vacuum ... See more keywords
The effect of adding berry fruit juice concentrates and by-product extract to sugar solution on osmotic dehydration and sensory properties of apples
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DOI: 10.1007/s13197-019-03658-0
Abstract: Osmotic dehydration (OD) of apples caused a reduction of normalized water content (NWC) and an increase of normalized solids gain (NSG), independently of the kind of osmotic solution. The use of 22°Brix osmotic solutions with… read more here.
Keywords: osmotic dehydration; juice; fruit; solution ... See more keywords
Biochemical degradation and physical migration of polyphenolic compounds in osmotic dehydrated blueberries with pulsed electric field and thermal pretreatments.
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DOI: 10.1016/j.foodchem.2017.07.071
Abstract: Fresh blueberries were pretreated by pulsed electric fields (PEF) or thermal pretreatment and then were subject to osmotic dehydration. The changes in contents of anthocyanins, predominantly phenolic acids and flavonols, total phenolics, polyphenol oxidase (PPO)… read more here.
Keywords: osmotic dehydration; biochemical degradation; pulsed electric; migration ... See more keywords
Microwave pretreatment and optimization of osmotic dehydration of wild blueberries using response surface methodology.
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DOI: 10.1016/j.foodchem.2018.06.087
Abstract: This study investigated the effects of pretreatments and optimized osmotic dehydration (OD) of lowbush blueberries using response surface methodology (RSM) to produce dehydrated blueberries with high antioxidants content and shelf life. Fresh wild blueberries (WB)… read more here.
Keywords: methodology; osmotic dehydration; blueberries using; response surface ... See more keywords
The effect of osmotic dehydration conditions on the calcium content in plant matrice.
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DOI: 10.1016/j.foodchem.2020.128519
Abstract: Osmotic dehydration is used as a pre-treatment before drying. This process can also be used as a method of modulation of the sensory values of plant components and fortifying them with selected components. The aim… read more here.
Keywords: osmotic dehydration; effect osmotic; calcium content; plant matrice ... See more keywords
Mass transfer modelling in ultrasound assisted osmotic dehydration of kiwi fruit
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DOI: 10.1016/j.ifset.2020.102407
Abstract: Abstract In this study, the effect of ultrasonic pre-treatment on osmotic dehydration of kiwi slices was investigated. Kiwi fruit slices were subjected to ultrasonic pre-treatment in a sonication water bath at a frequency of 25 kHz… read more here.
Keywords: osmotic dehydration; kiwi; diffusivity; pre treated ... See more keywords
Inactivation by osmotic dehydration and air drying of Salmonella, Shiga toxin-producing Escherichia coli, Listeria monocytogenes, hepatitis A virus and selected surrogates on blueberries.
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DOI: 10.1016/j.ijfoodmicro.2020.108522
Abstract: Osmotically dehydrated and air dried berry fruits are used as ingredients for the production of yoghurts, chocolates, cereal bars and mixes, ice creams and cakes and these fruits are often subjected to mild thermal treatments… read more here.
Keywords: air drying; osmotic dehydration; escherichia coli; safety ... See more keywords
Effective diffusion coefficients and mass flux ratio during osmotic dehydration considering real shape and shrinkage
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DOI: 10.1016/j.jfoodeng.2019.109821
Abstract: Abstract The aim of this work was to solve a model regarding water loss and soluble solids gain during osmotic dehydration (OD), considering real shape and solid shrinkage along the process. As an experimental case… read more here.
Keywords: osmotic dehydration; shape; diffusion coefficients; shrinkage ... See more keywords
Microbial shelf stability assessment of osmotically dehydrated smoky apples
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DOI: 10.1016/j.lwt.2017.12.012
Abstract: The infusion of Refined Liquid Smoke (RLS) during osmotic dehydration in apples slices was performed and its effect on some selected quality attributes (color, texture, and microbial load) of resulting apples was evaluated over a… read more here.
Keywords: sugar solution; microbial shelf; osmotic dehydration; storage period ... See more keywords
Description of osmotic dehydration of apple using two-dimensional diffusion models considering shrinkage and variations in process parameters
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DOI: 10.1080/07373937.2016.1218891
Abstract: ABSTRACT The main purpose of this paper is to study osmotic dehydration of apple in water and sucrose solutions. The kinetics of water quantity and solid gain are described by two mathematical models using numerical… read more here.
Keywords: osmotic dehydration; dehydration apple; two dimensional; dimensional diffusion ... See more keywords