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...

banana is one of the most important tropical fruit from commercial and industrial point of view. this fruit is an extremely perishable fruit which can not be preserved using freezing process. therefore, drying is the most promising method. conventional air drying is energy intensive and consequently expensive method. pre-treatments can be used to reduce the initial water content or to modify th...

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...

Traditional methods of food preservation such as freezing, freeze drying (lyophilization), vacuum drying, convection drying are often supplemented by new technologies that enable obtaining of high quality products. Osmotic dehydration is more and more often used during processing of fruits and vegetables. This method allows maintaining good organoleptic and functional properties in the finished...

ABSTRACT: In this study, response surface methodology was used to optimize ultrasound osmotic pretreatment with finished freeze drying of black cherries. Freeze drying is a separation process based on the  sublimation phenomenon. This process has the following advantages as compared to the conventional drying process, maintenance of the structure, moisture removal at low temperature (reduced tr...

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...