Pulsed Vacuum Osmotic Dehydration of Beetroot, Carrot and Eggplant Slices: Effect of Vacuum Pressure on the Quality Parameters
Sign Up to like & getrecommendations! Published in 2018 at "Food and Bioprocess Technology"
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
Sign Up to like & getrecommendations! Published in 2020 at "Food and Bioprocess Technology"
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
Application of pulsed-vacuum on the salt impregnation process of pirarucu fillet.
Sign Up to like & getrecommendations! Published in 2019 at "Food research international"
DOI: 10.1016/j.foodres.2019.03.016
Abstract: The influence of the pulsed-vacuum impregnation (PVI) and periodic pulsed-vacuum impregnation (PPVI), and the temperature, on the salting process of pirarucu fillet was studied. For this, the dorsal region of the fish in the slab-shaped… read more here.
Keywords: pulsed vacuum; process; vacuum; process pirarucu ... See more keywords
Pulsed vacuum drying of fruits, vegetables, and herbs: Principles, applications and future trends.
Sign Up to like & getrecommendations! Published in 2024 at "Comprehensive reviews in food science and food safety"
DOI: 10.1111/1541-4337.13430
Abstract: Pulsed vacuum drying (PVD) is a novel vacuum drying method that has demonstrated significant potential in improving energy efficiency and product quality in the drying of foods and agricultural products. The current work provides a… read more here.
Keywords: vacuum; pulsed vacuum; future trends; vegetables herbs ... See more keywords
A comparative study on the cleaning efficacy of a pulsed vacuum cleaning and disinfection device on rigid endoscopic instruments in a hospital setting
Sign Up to like & getrecommendations! Published in 2025 at "Frontiers in Cellular and Infection Microbiology"
DOI: 10.3389/fcimb.2025.1607905
Abstract: Objective Given the increasing demand for rapid and reliable instrument reprocessing to support surgical schedules and minimize infection risks, this study aims to explore the cleaning efficacy of a pulsed vacuum cleaning and disinfection device… read more here.
Keywords: cleaning disinfection; vacuum cleaning; vacuum; device ... See more keywords
Pulsed Vacuum Drying of Pepper (Capsicum annuum L.): Effect of High-Humidity Hot Air Impingement Blanching Pretreatment on Drying Kinetics and Quality Attributes
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11030318
Abstract: With a high moisture content, fresh peppers are perishable and rot easily. Drying is essential for shelf-life extension. The natural thin wax layer on the pepper surface hinders moisture transfer. Traditionally, chemical dipping or mechanical… read more here.
Keywords: pretreatment; humidity hot; hot air; pulsed vacuum ... See more keywords
Combined Pulsed Vacuum Osmotic Dehydration and Convective Air-Drying Process of Jambolan Fruits
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DOI: 10.3390/foods12091785
Abstract: Jambolan (Syzygium cumini) is a native fruit from Asia that has adapted well to the tropical climate of the Amazonian region. However, due to its limited annual availability and high perishability, the jambolan fruit is… read more here.
Keywords: convective air; jambolan; vacuum osmotic; pulsed vacuum ... See more keywords
Pulsed Vacuum Drying of Persimmon Slices: Drying Kinetics, Physicochemical Properties, Microstructure and Antioxidant Capacity
Sign Up to like & getrecommendations! Published in 2022 at "Plants"
DOI: 10.3390/plants11192500
Abstract: In order to explore an alternative drying method to enhance the drying process and quality of persimmon slices, pulsed vacuum drying (PVD) was employed and the effects of different drying temperatures (60, 65, 70, and… read more here.
Keywords: antioxidant capacity; persimmon slices; vacuum drying; pulsed vacuum ... See more keywords