Craterostigma wilmsii Engl. (homoiochlorophyllous) is a resurrection species that is thought to rely primarily on the protection of cellular components during drying to survive desiccation. The time taken for this protection to be instituted is thought to preclude recovery after rapid drying. Thus the response of C. wilmsii plants to rapid dehydration was investigated. The effect of rapid dryin...

Abstract Red beet (or beetroot) is highly nutritious and can be preserved by drying, in order to avoid wastage, take advantage of crop surpluses, add value during the off-season. The objective this study was evaluate effects osmotic dehydration (OD) ultrasound (US) pre-treatments on nutritional quality sensory characteristics dried beetroot chips. kinetics moisture loss OD US were predicted fit...

As an additive to bread, it is proposed use a powder made from derivatives of Sorbus aucuparia mountain ash processing. The production technology involves freezing fruits, preliminary dehydration by osmotic dehydration, drying in infrared dryer and grinding. bread with extended shelf life increased biological value has been developed, some its physical chemical properties have studied. To deter...

ABSTRACT The objective of this study was to determine the best osmotic dehydration (OD) condition for slices mango cv. Espada through a factorial experiment, evaluating water loss and activity during process, then perform convective drying at different temperatures sensorially evaluate obtained dried mango. An experiment conducted in 23 with three central points, influence thickness (1; 1.5 2 c...

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...

Osmotic dehydration kinetics of beetroot cubes in sucrose solution having different concentrations (30?Brix, 45?Brix and 60?Brix), solution temperature 35, 45 and 55 ?C, sample to solution ratio 1:4 were studied up to 240 min duration. For osmotic dehydration of beetroot in solution of sucrose the effect of all process parameter were significant at 5% level of significance on both water loss an...