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 ...

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...

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...

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 (...

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...

Anchovy fillets that had undergone osmotic dehydration and response surface methodology (RSM) were used to determine the influence and optimal values of the process variables. Also the optimal processing conditions were determined in order to reduce the solid gain and water loss ratio (SG/WL) and firmnessfor the anchovy fillets. A three-levelcentral composite rotatabledesign (CCRD) involving th...

in this study, we investigated the effects of osmotic process with or without ultrasound on solid gain (sg) and water loss (wl) of cranberries. response surface methodology was used to model and determine the optimum processing conditions for wl and sg during osmotic dehydration of samples. sucrose (40-60%) and salt (0-8%) concentrations, temperature (30-50°c) and frequency of ultrasound (0-130...

This study was aimed to evaluate the effects of diets containing some hot and coldtemperament herb seeds according to Iranian traditional medicine (ITM) on some metabolicparameters in acute (24 h) and sub-acute (7 day) experiments that were performed on rats. Foreach experiment, effects of diets containing 10% herb seeds in category of hot (anise, fennel,ajowan) and cold (cucumber, watermelon, ...

This study was aimed to evaluate the effects of diets containing some hot and coldtemperament herb seeds according to Iranian traditional medicine (ITM) on some metabolicparameters in acute (24 h) and sub-acute (7 day) experiments that were performed on rats. Foreach experiment, effects of diets containing 10% herb seeds in category of hot (anise, fennel,ajowan) and cold (cucumber, watermelon, ...