Dehydration of Kiwi Fruit <i>(Actinidia deliciosa)</i> by Consecutive Osmotic Dehydration and Freeze-Drying

Optimization of osmotic dehydration of papaya followed by air-drying

Papayas are a fragile fruit; characteristic that limits large-scale exportation from the producing centers to countries in temperate regions. Loss of fruit ranges from 10% to 40% and could be reduced if papayas were dried. The process of osmotic dehydration followed by air-drying was studied and modeled for papaya preservation, so it could be optimized. The developed model has been validated wi...

studying drying kinetics of button mushroom pretreated by osmotic dehydration

dehydration is one of the most common preservation methods for button mushroom. dried mushroom slice and powder is used in formulation of soups and sauces. in this study, the effect of osmotic pretreatment on drying kinetics of button mushrooms was studied. thin slices of mushroom were immersed in osmotic solution containing 5% sodium chloride and 0.5% calcium chloride at a temperature 40 °c fo...

Effect of Carboxylmethyl Cellulose Coating and Osmotic Dehydration on Freeze Drying Kinetics of Apple Slices

The effect of different concentrations of sugar solution (hypertonic) (30%, 45% and 60% w/v) and carboxyl methyl cellulose (CMC) (0%, 1% and 2% w/v) coating on freeze drying of apple slices was studied. In total, nine treatments with respect to concentrations of hypertonic solution and coating layer were prepared to analyze their influence on the physical and chemical properties of freeze dried...

Modeling and Optimization of Ultrasound-Assisted Osmotic Dehydration with Finished Freeze Drying on Black Cherries – The Effect on Antioxidant Activities

ABSTRACT: In this study, response surface methodology was used to optimize ultrasound osmotic pretreatment with finished freeze drying of black cherries. Freeze drying is a separation process based on the  sublimation phenomenon. This process has the following advantages as compared to the conventional drying process, maintenance of the structure, moisture removal at low temperature (reduced tr...

Changes in the nutritional content of fruit and vegetables during the dehydration process of freeze drying