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...

tomatoes (roma cultivar) picked up for the study were obtained from varaminelocal market. each tomato was divided into four portions. quarter portions of tomato were placed in osmotic solutions that were different in levels of sucrose and nacl (30 and 40% for sucrose, and 5, 10 and 15% for nacl). osmotic dehydration was carried out for varied time durations from 15 up to 240 min. temperature of...

Development of new products which present a good organoleptic quality but also offer other advantages such as the incorporation of healthier ingredients is currently a priority in the food industry. It is also important that the elaboration method of these products is as soft as possible to preserve the maximum characteristics and nutrients of fresh fruit. In this sense, the elaboration of heal...

The present study was carried out to investigate the mass transfer kinetics and optimization during osmotic dehydration of beetroot. The samples were osmotically treated in different hypertonic sugar solution (55, 65 and 75 0 Brix) with salt concentration of 5 % (w/v), at different solution temperature (30, 45 & 60 °C). Mass transfer kinetics was modeled according to Magee and Azuara model, and...

Among tubers, Amorphophallus companulatus known as elephant foot yam is a highly potential tropical tuber crop containing a good amount of protein as well as starch, fiber, minerals and vitamins. Fresh yams are perishable in nature and deteriorate in quality on storage. The shelf life of Elephant foot yam can be increased if processed properly. The quality of the dehydrated product can be enhan...

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 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...