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RISEffect of Ultrasound-Assisted Osmotic Dehydration as a Pretreatment on Deep Fat Frying of Potatoes
The objective of this study was to investigate the possibility of using ultrasound-assisted osmotic dehydration
(UAOD) as a pretreatment prior to frying and to study its effects on the quality of fried potatoes. The quality parameters...
Evaluation of mass exchange during osmotic dehydration of plum using response surface methodology
Water loss (WL), solid gain (SG), weight reduction (WR) and shrinkage were quantitatively investigated during osmotic dehydration of plum using response surface methodology with the sucrose concentration (30–60g/100 g sample), temperature of sucrose...
Genetic Algorithm Optimization of Drying Conditions of Kiwifruit
Abstract: The aim of current study is to optimize the drying conditions of kiwifruit using genetic algorithm methodology. Kiwifruits were dehydrated using osmotic solutions (30, 40, 50 and 60%) at different temperatures ...
multi-objective optimization of air-dried banana quality pretreated with osmotic dehydration and ultrasonication using RSM
Abstract: In this study, application of a multi-objective optimization technique based on RSM (Response Surface Methodology) has been presented. Banana slices were dehydrated using osmotic dehydration with sucrose and glucose solutions at different...
Osmotic Dehydration of Cantaloupe: Influence of Time & Concentration
Osmotic Dehydration of Cantaloupe: Influence of Time & Concentration...
Kinetic modeling of rehydration in air-dried quinces pretreated with osmotic dehydration and ultrasonic
The effect of pretreatment, osmotic–ultrasonic dehydration, on the rehydration kinetic of quince at three temperatures (25, 45 and 70C) was examined. The values of the effective moisture diffusivity of quinces were in the ...
Effect of coating concentration and combined osmotic and hot-air dehydration on some physico-chemical, textural and sensory properties of apple slabs
In a 120 min osmotic dehydration procedure followed by an air drying process, the effect of Carboxy-Methyl Cellulose (CMC) on some qualitative characteristics of apple slabs including browning index (BI) and rehydration capacity were studied...
Effect of sonication on osmotic dehydration and subsequent air-drying of pomegranate arils
The purpose of this research was to enhance the efficiency of osmotic dehydration through applying ultrasound waves with frequencies of 25 and 40 kHz at different intervals. Subsequently, moisture removal rate was estimated in drying of pre...
Neural network approach for modeling the mass transfer of potato slices during osmotic dehydration using genetic algorithm
In this study, an approach for designing a neural network based on genetic algorithm has been used to
model mass transfer during osmotic dehydration of potato slices. The experimental data were obtained
through a complete randomized...
Osmotic dehydration of cantaloupe: Influences of time and concentration
Cantaloupe is a nutritious and tasty fruit with unique physical, chemical and organoleptic properties. Osmotic dehydration is considered to be an innovative approach in cantaloupe preservation. In this study, different parameters in osmotic...