Osmotic dehydration and freezing pretreatment for vacuum dried of kiwiberry: drying kinetics and microstructural changes
نویسندگان
چکیده
منابع مشابه
The Effect of Ultrasound-Assisted Osmotic Dehydration Pretreatment on the Convective Drying of Apple Slices (var.Golab)
Drying is one of the widely used methods of food preservation and it is a sensitive food processing operation due to undesirable changes in the quality of dried product. In this study the effect of osmotic dyhedration and ultrasound pretreatment prior to convective drying on quality properties of apple slices was investigated. Apple slices were pretreated by osmotic dehydration in two concentra...
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ABSTRACT: The combination of pulsed vacuum osmotic dehydration and microwave drying of garlic bulbs were examined. The response surface methodology (RSM) was used to determine the effect of NaCl concentration (8%-20%), osmotic solution temperature (25-65°C), operation pressure (240-830 mbar), immersion time (20-300 min) and microwave power level (100-600 W) on water loss (WL), solids gain (SG),...
متن کاملstudying 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...
متن کاملEffect 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...
متن کاملstudy on the effect of osmotic pretreatment on the structural and microstructural properties of air-dried tomato
tomatoes (roma cultivar) picked up for the study were obtained from varaminelocal market. each tomato was divided into four portions. quarter portions of tomato were placed in osmotic solutions that were different in levels of sucrose and nacl (30 and 40% for sucrose, and 5, 10 and 15% for nacl). osmotic dehydration was carried out for varied time durations from 15 up to 240 min. temperature of...
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ژورنال
عنوان ژورنال: International Agrophysics
سال: 2020
ISSN: 0236-8722,2300-8725
DOI: 10.31545/intagr/118859