Osmotic dehydration of fruits and vegetables: a review
نویسندگان
چکیده
منابع مشابه
Osmotic Dehydration Process for Preservation of Fruits and Vegetables
Osmotic dehydration has received greater attention in recent years as an effective method for preservation of fruits and vegetables. Being a simple process, it facilitates processing of fruits and vegetables such as banana, sapota, fig, guava, pineapple, apple mango, grapes, carrots, pumpkins, etc. with retention of initial fruit characteristics viz., colour, aroma, texture and nutritional comp...
متن کاملDevelopments in osmotic dehydration of fruits and vegetable-a review
Received: 15/11/2013 Revised: 13/12/2013 Accepted: 16/12/2013 Abstract Osmotic dehydration is a process of water removal by immersion of water containing cellular solids in a concentrated aqueous solution of sugar/ salt. This results in intermediate moisture product with lower water activity. At low water activity, most of the chemical reactions which deteriorate the food as well as the growth ...
متن کاملOsmotic dehydration technique for fruits preservation-A review
Fruits are important sources of vitamin and minerals. They are got rotten before the final consumption due to lack of preservation and storage facilities. Osmotic dehydration is an operation used for the partial removal of water from plant tissues by immersion in an osmotic solution. This is a useful technique to extend the shelf life and decrease the energy cost. It also helps to improve the s...
متن کاملNeural Model of Osmotic Dehydration Kinetics of Fruits Cubes
The paper proposed to use a Recurrent Neural Network model (RNN) for process prediction of the osmotic dehydration kinetics of nature product cubes (apple, sweet potatoes and potatoes) at different operational conditions of temperature and concentration of the osmotic solution. The proposed RNN model has five inputs, three outputs and eight neurons in the hidden layer, with global and local fee...
متن کاملFactors affecting mass transfer during osmotic dehydration of fruits
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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ژورنال
عنوان ژورنال: Journal of Food Science and Technology
سال: 2012
ISSN: 0022-1155,0975-8402
DOI: 10.1007/s13197-012-0659-2