Papaya is a rich source of nutrients, antioxidants, and vitamins; however, it highly perishable hence needs to be preserved using suitable unit operations. Drying an economical method papaya treatment, but results in the loss essential nutrients also degrades its pigments, color, texture. Therefore, this work aims utilize ultrasound osmotic dehydration as pretreatment strategies preserve compos...

BACKGROUND AND AIMS Optimization of osmotic dehydration in different plant cells has been investigated through the variation of parameters such as the nature of the sugar used, the concentration of osmotic solutions and the processing time. In micro-organisms such as the yeast, Saccharomyces cerevisiae, the exposure of a cell to a slow increase in osmotic pressure preserves cell viability after...

in this study, we investigated the effects of osmotic process with or without ultrasound on solid gain (sg) and water loss (wl) of cranberries. response surface methodology was used to model and determine the optimum processing conditions for wl and sg during osmotic dehydration of samples. sucrose (40-60%) and salt (0-8%) concentrations, temperature (30-50°c) and frequency of ultrasound (0-130...

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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...

Dehydration (body water deficit) is a physiologic state that can have profound implications for human health and performance. Unfortunately, dehydration can be difficult to assess, and there is no single, universal gold standard for decision making. In this article, we review the physiologic basis for understanding quantitative dehydration assessment. We highlight how phenomenologic interpretat...

abstract: in this study the reliability of using response surface-neural network method to predict the osmotic dehydration properties of crookneck squash has been investigated. in order to carry out this project, the osmotic solution concentration, the osmotic solution temperature and immersion time were chosen as inputs and solid gain and water loss were selected as outputs of the designed net...

osmotic dehydration, as a minimal processing method, has found increasingly wide prospects during the past few decades. this process involves mass transfer which is commonly modeled by applications of different procedures, mostly based on fick's law. in this research, we approached the modeling process by first obtaining experimental measurement of potato’s solid gain, water loss and moisture c...

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...