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 during d...

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...

Papayas are a fragile fruit; characteristic that limits large-scale exportation from the producing centers to countries in temperate regions. Loss of fruit ranges from 10% to 40% and could be reduced if papayas were dried. The process of osmotic dehydration followed by air-drying was studied and modeled for papaya preservation, so it could be optimized. The developed model has been validated wi...

Aims: In this study, banana rings were dried by a solar tray dryer together with osmotic dehydration called osmosolar dehydration. It was aimed to predict drying conditions Response Surface Method (RSM).Methods and Results: Banana firstly immersed in sucrose solution then dryer. Inputs as chosen concentrations, slice thickness, immerse time time. Also, outputs are water loss, shrinkage ratio ye...