Glass transition changes during osmotic dehydration
نویسندگان
چکیده
منابع مشابه
Osmotic regulation in adult Drosophila melanogaster during dehydration and rehydration.
We have examined the osmoregulatory capacities of laboratory populations of the insect Drosophila melanogaster by measuring hemolymph osmotic concentration during desiccation and upon recovery from a bout of desiccation. Recovery treatments entailed allowing the flies access to distilled water, a saline solution or a saline+sucrose solution after a desiccation bout shown to reduce hemolymph vol...
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Research applications of osmotic dehydration to food processing in technology and in component transfer mechanisms are being carried out in several countries. Osmotic dehydration is a traditional process applied to food dewatering. It leads to attractive products that are ready to eat or can be applied as a pretreatment to the next process such as drying or freezing. The new osmotically dehydra...
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Th e model of sustainable energy production of dried fruit conducted by using combined technology – the model that has been developed at the Faculty of Agriculture in Novi Sad – includes osmotic dehydration of fruit in sucrose solution. During the process of dehydration the moisture content of the solution is increased due to mass transfer of moisture from fruit. Th is article examines diff ere...
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The osmotic dehydration causes water removing from food and also a soluble solid uptake into thefoodstuffs. However, large penetration of solute into the food becomes a major problem in osmoticdehydration.Pre-coating the food to be dehydrated with an artificial, edible barrier was also explored as a wayto efficiently hinder solute penetration. In this study the effect of edible coating (CMC),co...
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Background and Objectives: A fairly large amount of oil is absorbed to the food during deep frying. The aim of this study was to reduce the oil absorption of eggplant slices during frying by using osmotic dehydration pretreatment. Materials and Methods: Using maltodextrin (0, 20, 40% w/v) and sodium chloride (salt, 0, 10, 20% w/v), the effect of osmotic dehydration on different properties of e...
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ژورنال
عنوان ژورنال: Procedia Food Science
سال: 2011
ISSN: 2211-601X
DOI: 10.1016/j.profoo.2011.09.123