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...

Variable-temperature infrared spectroscopy is employed to monitor molecular vibrations during dehydration of calcium oxalate monohydrate (COM) and hydration anhydrous (COA). A unique variable-temperature approach combines precise sample temperature control rapid (2 °C s−1) heating/cooling with high-sensitivity analysis. Infrared spectra are obtained at specific isothermal temperatures, while ap...

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...

The coherent dehydration of pure-Mg wadsleyite has been investigated by single-crystal X-ray diffraction at high temperature and room pressure. Hydrous wadsleyite with 2.8 wt% H2O has monoclinic unit-cell parameters of a = 5.6693(4), b = 11.571(1), c = 8.2407(5) Å, = 90.209(3) , and V = 540.59(7) Å. Dehydration begins at 635 K with an abrupt increase in the a-axis and decrease in b. After dehyd...

In this study, whole lemons were dried using a laboratory convective hot air dryer and the effects of drying temperature on dehydration behaviour and mass transfer characteristics of the lemons were investigated. The drying experiments were conducted using air temperatures of 50, 60 and 75 °C and air velocity of 1 m/s. It was observed that the drying temperature affected the drying time and...

The one-step dehydration, decarboxylation and hydrogenation of the bio-based and widely available citric acid is presented. This reaction sequence yields methylsuccinic acid with yields of up to 89%. Optimal balances between the reaction rates of the different steps were found by varying the hydrogenation catalyst and the reaction parameters (H2 pressure, pH, temperature, time and catalyst-to-s...

The one-step dehydration, decarboxylation and hydrogenation of the bio-based and widely available citric acid is presented. This reaction sequence yields methylsuccinic acid with yields of up to 89%. Optimal balances between the reaction rates of the different steps were found by varying the hydrogenation catalyst and the reaction parameters (H2 pressure, pH, temperature, time and catalyst-to-s...

Upon dehydration at 220 degrees C under vacuum, an open-framework zinc tetrahydrofuran-2,3,4,5-tetracarboxylate undergoes reversible single crystal to single crystal conversion by some of the zinc atoms moving to different positions that are 3 A away. The reverse process occurs at room temperature by exposing dehydrated crystals to air.