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...

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...

food dehydration process in several reasons, causes deteriorate qualitative characteristics in final products. it is necessary to use some pretreatments such as osmotic dehydration. in this research, during osmotic dehydration of pear rings, the effects of concentration of sucrose solutions of 50 and 60 percent (w/w), in constant temperature of 30ºc, and reconstitution of osmotic solutions (unt...

Received: 15/11/2013 Revised: 13/12/2013 Accepted: 16/12/2013 Abstract Osmotic dehydration is a process of water removal by immersion of water containing cellular solids in a concentrated aqueous solution of sugar/ salt. This results in intermediate moisture product with lower water activity. At low water activity, most of the chemical reactions which deteriorate the food as well as the growth ...

akin type (asymmetric) reverse osmosis membranes undergo an irreversible osmotic dehydration upon coming into contact (skin side) with salt solutions. the extent of consequent changes (in appearance; decrease in linear dimension, water flux and salt rejection) are dependent on the salt concentration. these observations are correlated with the expected morphological changes taking place during d...

in this study, the effect of edible coating and osmotic dehydration, as pre-treatments before drying of cucurbit, were investigated. cucurbit samples were cut spirally and coated by carboxy methyl cellulose (cmc) 1% and ascorbic acid 0.1% solutions and then processed by osmotic dehydration. proportion of sample to solution was 1:10 and the solution containing sucrose %45, salt%25 and citric aci...

osmotic dehydration under discontinuous reduced pressure is one of the new methods of preparation fruits and vegetable processing with in view of good health. processing of foods at high temperatures used to cook them can cause the formation of carcinogenic substances like acrylamide, and this risk remains even if the trans-fat is removed. the low temperatures employed in this method resulted i...

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...

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...