in this research, the effect of ultrasound-osmotic dehydration process in different conditions on the drying kinetics parameters of rhubarb was investigated. before dying process, rhubarb samples were placed in contact of ultrasound-osmotic pretreatment and then dried by convection hot air dryer equipped with circulated fan. the results showed that using osmotic pretreatment at 40% sucrose solu...

Drying is one of the widely used methods of food preservation and it is a sensitive food processing operation due to undesirable changes in the quality of dried product. In this study the effect of osmotic dyhedration and ultrasound pretreatment prior to convective drying on quality properties of apple slices was investigated. Apple slices were pretreated by osmotic dehydration in two concentra...

Objective: Button mushrooms (Agaricus Bisporus) are among the most widely produced and consumed mushrooms in the world. Generally speaking, mushrooms are of great nutritional value, which due to their high content of moisture and their corruptibility particular attention is required to be paid to their conservation and health. Drying is one of the most important ways to preserve the yi...

objective: button mushrooms (agaricus bisporus) are among the most widely produced and consumed mushrooms in the world. generally speaking, mushrooms are of great nutritional value, which due to their high content of moisture and their corruptibility particular attention is required to be paid to their conservation and health. drying is one of the most important ways to preserve the yields with...

the objective of this study was to evaluate the effect of process conditions and different pretreatments including ultrasound, microwave and osmotic dehydration on mass transfer and oil uptake during deep fat frying of potato slices. ultrasound pretreatment was performed at frequency of 40 khz for 10 and 30 minutes, microwave pretreatment was conducted at 5 w/g power and osmotic dehydration pre...

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 ...

Objective: Button mushrooms (Agaricus Bisporus) are among the most widely produced and consumed mushrooms in the world. Generally speaking, mushrooms are of great nutritional value, which due to their high content of moisture and their corruptibility particular attention is required to be paid to their conservation and health. Drying is one of the most important ways to preserve the yi...

Research applications of osmotic dehydration to food processing in technology and in component transfer mechanisms are being carried out in several countries. Osmotic dehydration is a traditional process applied to food dewatering. It leads to attractive products that are ready to eat or can be applied as a pretreatment to the next process such as drying or freezing. The new osmotically dehydra...

background and objectives: red beet extract concentrate can be used as a natural colorant in food products; however, destructive effects of thermal methods to produce juice concentrate decrease nutritional value in the final product. materials and methods: in this study, red beet extract was concentrated using osmotic distillation method, and the best pretreatment was evaluated to increase the ...

dehydration is one of the most common preservation methods for button mushroom. dried mushroom slice and powder is used in formulation of soups and sauces. in this study, the effect of osmotic pretreatment on drying kinetics of button mushrooms was studied. thin slices of mushroom were immersed in osmotic solution containing 5% sodium chloride and 0.5% calcium chloride at a temperature 40 °c fo...