In this study, the effect of edible coat (carboxy methyl cellulose) before osmotic dehydration anddifferent drying methods on sensory and physical properties of dried apple (V. Golden delicious)rings was investigated. The coated and non-coated samples pretreated with 50% sucrose osmoticsolution and dried in freeze drier (-40 to -50°C, 0.026-0.017 mbar, 24 hr), vacuum drier (70°C, 200mbar, 8-10 ...

The effect of pre-treatments on the color of freeze-dried strawberries was studied. Strawberries were subjected to different ultrasound and osmotic dehydration conditions followed by freeze-drying. Two concentration levels of sucrose solution (25 and 50 % w/w) and four levels of processing time (from 10 min to 45 min) were studied. Also, ultrasound application without using an osmotic solution ...

The effect of pre-treatments on the colour of freeze-dried strawberries was studied. Strawberries were subjected to different ultrasound and osmotic dehydration conditions followed by freeze-drying. Two concentration levels of sucrose solution (25 and 50 % w/w) and four levels of processing time (from 10 min to 45 min) were studied. Also, ultrasound application without using an osmotic solution...

Leaf area expansion, dry weight, and water relations of Phaseolus vulgaris L. and P. acutifolius Gray were compared during a drying cycle in the greenhouse to understand the characteristics which contribute to the superior drought tolerance of P. acutifolius. Stomates of P. acutifolius closed at a much higher water potential than those of P. vulgaris, delaying dehydration of leaf tissue. P. acu...

In the process of any food production, it is important not only to obtain a high quality product, but also minimize industrial waste, reduce energy costs for process. Recently, buyers are paying special attention biological value, popularity organic and natural products growing. The search new types non-traditional raw materials choice rational way processing an task scientists manufacturers. s...

Ultrasound (US) is a promising technology, which can be used to improve the efficacy of processes in food technology and quality final product. US technique used, e.g., support mass heat transfer processes, such as osmotic dehydration, drying freezing, well extraction, crystallization, emulsification, filtration, etc. Osmotic dehydration (OD) well-known process applied processing; however, impr...

Drying is one of the oldest methods for food preservation that removes water from fruit and makes it available consumption throughout year. Dried fruits can be produced by small- large-scale processors, which them a very popular among consumers manufacturers. The most frequent uses drying technology include osmotic dehydration, vacuum drying, freeze-drying different combinations other technolog...

This study aimed to determine the effects of osmotic dehydration on kinetics hot air drying apricot halves under conditions that were similar industrial ones. The process was performed in a sucrose solution at 40 and 60 °C concentrations 50% 65%. As expected increased temperatures resulted water loss, solid gain shrinkage. well described by Peleg model. effective diffusivity 5.50–7.387 × 10−9 m...