the osmotic dehydration causes water removing from food and also a soluble solid uptake into thefoodstuffs. however, large penetration of solute into the food becomes a major problem in osmoticdehydration.pre-coating the food to be dehydrated with an artificial, edible barrier was also explored as a wayto efficiently hinder solute penetration. in this study the effect of edible coating (cmc),co...

response surface methodology was applied to determine the optimum processing conditions that lead to maximum water loss, weight reduction and minimum solid gain as well as water activity during osmotic dehydration of carrots. temperature (30-50?c), processing time (120-240 min), glucose syrup de=42 (30-50% w/w) and salt (5-15%) concentrations were the factors investigated with respect to water ...

in this study, response surface methodology (rsm) was used to optimize osmo-dehydration of orange slice. effect of osmotic solution temperature in the range of 30 to 60 °c, immersion time from 0 to 300 min and sucrose concentration from 35 to 65 brix degree on water loss, solid gain, moisture content, water loss to solid gain ratio and brix change were investigated by central composite design (...

ABSTRACT: In this study the reliability of using response surface-neural network method to predict the osmotic dehydration properties of crookneck squash has been investigated. In order to carry out this project, the osmotic solution concentration, the osmotic solution temperature and immersion time were chosen as inputs and solid gain and water loss were selected as outputs of the designed net...

abstract: in this study the reliability of using response surface-neural network method to predict the osmotic dehydration properties of crookneck squash has been investigated. in order to carry out this project, the osmotic solution concentration, the osmotic solution temperature and immersion time were chosen as inputs and solid gain and water loss were selected as outputs of the designed net...

in the current research the artificial neural network models were used for predicting mass transfer kinetics of osmotically dehydrated kiwifruit. osmotic dehydration operations were performed in sucrose solution with concentrations of 30, 40, 50 and 60% at temperatures of 20, 40 and 60°c for 30, 60, 90 and 120 minutes. multi-layer neural network with 3 inputs (operating conditions) was develope...

this research was conducted to investigate the effect of acetylation on weathering resistance of solid wood and particleboard produced from acetylated particles of fagus orientalis. after 12 hours soaking in acetic unhydride, in order to achieve three levels of weight gain, 5, 9 and 16%, acetylated particles of bech wood were heated in oven at 120oc for 30, 90 and 240 minutes, respectively. als...

The present study was carried out to investigate the effects of solution concentration, immersion time and temperature on the osmotic dehydration (OD) of summer onion. OD was done using sucrose, salt and combined (sucrose-salt) solution. In this study three sucrose (40,50 and 60%), five salt (5,10,15,20 and 25%) and five sucrosesalt (combine) solution (40:15, 45:15, 45:20 50:15 and 55:15 %) wer...

The moisture retention and compression characteristics of municipal solid waste under self-weight are likened to those of an unsaturated soil. By assuming that the solid organic fraction in waste retains a relatively immobile micropore moisture and that deformation at low confining stress occurs at the expense of a relatively large macropore system, an insight into the variation of density and ...