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...

The seasonality of fruits and vegetables makes it impossible to consume and use them throughout the year, thus numerous processing efforts have been made to offer an alternative to their fresh consumption and application. To prolong their availability on the market, drying has received special attention as currently this method is considered one of the most common ways for obtaining food and ph...

Effects of physical environment on plasma membrane semipermeability and osmotic induction of changes in aqueous cytoplasmic volume were studied in vegetative and spore cells of a plant pathogenic fungus, Fusarium sulphureum. A direct method, employing a spin probe molecule that partitioned between intracellular aqueous and hydrophobic phases, allowed measurement of reversible water movement out...

this research, presents mathematical modeling of drying process of aloe vera slices with dimensions of 7×4×0.5±0.1 cm. peeled aloe vera slices with the initial moisture content of 5750% (d.b) were osmosed for 5 hours in nacl solution of 10% and temperature of 40 °c at a constant solution to fruit ratio of 5:1. osmosed and unosmosed aloe vera samples were hot air dried at 55, 70 and 85°c with di...

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, ...

Microwave (MW) offers a unique heating mechanism, which volumetrically pushes internal moisture to the surface during drying of water-rich foods such as fish. However, due uneven power distribution, continuous application MW energy causes excessive localized heating, resulting in deterioration food quality. Incorporation other techniques convective, vacuum, osmotic, and freeze-drying with has b...