Pretreatments and drying are commonly used before tomatoes to inactivate enzymes, improve the process, quality of dried tomato powders. In this review, effects different pretreatments (osmotic solutions), dehydration methods packaging materials on attributes powder were summarized. They include osmotic agent solution (potassium metabisulphite, calcium chloride, sodium ascorbic acid, citric chlo...

The osmotic dehydration (OD) process consists of the removal of water from a material during which the solids from the osmotic solution are transported to the material by osmosis. This process is commonly performed in sucrose and salt solutions. Taking into account that a relatively high consumption of those substances might have a negative effect on human health, attempts have been made to sea...

The production of dried snacks with high nutritional value represents a valid alternative to use the kiwifruit waste as undersized fruits, positive economic impact on entire chain. Therefore, this work aimed evaluate effect pulsed electric field - PEF (200 V/cm) and/or osmotic dehydration – OD pre-treatments drying kinetics (50, 60, 70 °C), texture, colour, and sensorial properties yellow snack...

The study was conducted to evaluate the effect of pre-treatments (0.1%KMS, 0.2%KMS, 0.3%KMS and blanching) and drying methods (mechanical drying and solar drying) on the dehydration and rehydration characteristics of carrot. The two drying methods yielded dehydrated products with different dehydration ratio, rehydration ratio, co-efficient of reconstitution and moisture content in both the dehy...

Previous results on apple tissue equilibration during osmotic dehydration showed that, at very long processing times, the solute concentrations of the fruit liquid phase and the osmotic solution were the same. In the present study, changes in apple liquid phase composition throughout equilibrium in osmotic dehydration were analyzed and modeled. Results showed that, by the time osmosed samples r...

Melon is considered a product of high commercial value, but its post-harvest shelf life short at room temperature. As an alternative to reducing postharvest losses, osmotic dehydration arouses interest as pre-treatment for fruit drying. The present work aimed obtain the drying curves in osmotically dehydrated melons, followed by conventional A syrup was prepared using crushed crystal sugar up c...