in this research, the effect of ultrasound-osmotic dehydration process in different conditions on the drying kinetics parameters of rhubarb was investigated. before dying process, rhubarb samples were placed in contact of ultrasound-osmotic pretreatment and then dried by convection hot air dryer equipped with circulated fan. the results showed that using osmotic pretreatment at 40% sucrose solu...

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...

BACKGROUND Osmotic dehydration is a process of the partial removal of water which is based on immersion of material having cellular structure in a hypertonic solution. Osmotic dehydration is used as a pretreatment for the dehydration of foods before they are subjected to further processing such as freezing, freeze drying, vacuum drying. Management of spent syrup is one of the most important pro...

Coconut slices (thickness 0.8 ± 0.1 mm) were osmotically dehydrated (0 min to 720 min) using filtrates of functional ingredients such as beet root, carrot, ginger and mint as impregnating solutions. During the osmotic process, the diffusion of minerals, organic acids, phenolics and vitamins between coconut slices and osmotic medium might have contributed various physico-chemical changes in acid...

Amorphophallus paeoniifolius known as Elephant foot yam is a highly potential tropical tuber crop of Areace family. The tubers are rich in nutrients. It is a healthy low-fat food containing a good source of protein as well as starch. It is a natural product that is high in fiber, rich in potassium, calcium (50 mg g-1), phosphorus (34 mg g-1) vitamin A (260 IU g-1), vitamin B6, as well as with t...

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 ...

Many processing techniques can be employed to preserve fruits and vegetables. Drying and dehydration is one of the most important operations that are widely practiced because of considerable saving in packaging, storage and transportation. Osmotic dehydration has received greater attention in recent years as an effective method for preservation of fruits and vegetables. Being a simple process, ...

Osmotic dehydration is a process in which partial water is removed by immersion of water containing cellular solid in a concentrated aqueous solution of high osmotic media for a specified time and temperature. It has potential advantages of less heat damage, good blanching effect, less enzymatic browning, better retention of flavour and energy saving because no phase change occurs. Osmotic dehy...

Akin type (asymmetric) reverse osmosis membranes undergo an irreversible osmotic dehydration upon coming into contact (skin side) with salt solutions. The extent of consequent changes (in appearance; decrease in linear dimension, water flux and salt rejection) are dependent on the salt concentration. These observations are correlated with the expected morphological changes taking place duri...