نتایج جستجو برای: osmotic dehydration

تعداد نتایج: 31780  

2011
M. Ali Khan R. N. Shukla Sadaf Zaidi

Osmotic dehydration is a process in which partial water is removed by immersion of water containing cellular solid in a concentrated aqueous solution of high osmotic media for a specified time and temperature. It has potential advantages of less heat damage, good blanching effect, less enzymatic browning, better retention of flavour and energy saving because no phase change occurs. Osmotic dehy...

Journal: :journal of food biosciences and technology 0

abstract: the combination of pulsed vacuum osmotic dehydration and microwave drying of garlic bulbs were examined. the response surface methodology (rsm) was used to determine the effect of nacl concentration (8%-20%), osmotic solution temperature (25-65°c), operation pressure (240-830 mbar), immersion time (20-300 min) and microwave power level (100-600 w) on water loss (wl), solids gain (sg),...

Journal: :Journal of food science 2007
J M Barat C Barrera J M Frías P Fito

Previous results on apple tissue equilibration during osmotic dehydration showed that, at very long processing times, the solute concentrations of the fruit liquid phase and the osmotic solution were the same. In the present study, changes in apple liquid phase composition throughout equilibrium in osmotic dehydration were analyzed and modeled. Results showed that, by the time osmosed samples r...

Journal: :Food technology and biotechnology 2017
Dominik Mierzwa Stefan Jan Kowalski Joanna Kroehnke

In this paper the kinetics of osmotic dehydration of carrot and the influence of this pretreatment on the post-drying processes and the quality of obtained products are analysed. Osmotic dehydration was carried out in the aqueous fructose solution in two different ways: with and without ultrasound assistance. In the first part of the research, the kinetics of osmotic dehydration was analysed on...

ABSTRACT: The combination of pulsed vacuum osmotic dehydration and microwave drying of garlic bulbs were examined. The response surface methodology (RSM) was used to determine the effect of NaCl concentration (8%-20%), osmotic solution temperature (25-65°C), operation pressure (240-830 mbar), immersion time (20-300 min) and microwave power level (100-600 W) on water loss (WL), solids gain (SG),...

Journal: :Acta scientiarum polonorum. Technologia alimentaria 2014
Anna Kucner Agnieszka Papiewska Robert Klewicki Michał Sójka Elżbieta Klewicka

BACKGROUND Osmotic dehydration is a process of the partial removal of water which is based on immersion of material having cellular structure in a hypertonic solution. Osmotic dehydration is used as a pretreatment for the dehydration of foods before they are subjected to further processing such as freezing, freeze drying, vacuum drying. Management of spent syrup is one of the most important pro...

2013
Samuel N Cheuvront Robert W Kenefick Nisha Charkoudian Michael N Sawka

Dehydration (body water deficit) is a physiologic state that can have profound implications for human health and performance. Unfortunately, dehydration can be difficult to assess, and there is no single, universal gold standard for decisionmaking. In this article, we review the physiologic basis for understanding quantitative dehydration assessment. We highlight how phenomenologic interpretati...

Journal: :Annals of botany 2009
Akym Assani Sylvie Moundanga Laurent Beney Patrick Gervais

BACKGROUND AND AIMS Optimization of osmotic dehydration in different plant cells has been investigated through the variation of parameters such as the nature of the sugar used, the concentration of osmotic solutions and the processing time. In micro-organisms such as the yeast, Saccharomyces cerevisiae, the exposure of a cell to a slow increase in osmotic pressure preserves cell viability after...

Journal: :journal of agricultural science and technology 2012
z. emam-djomeh s. shamaei s. moini

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...

Journal: :The American journal of clinical nutrition 2013
Samuel N Cheuvront Robert W Kenefick Nisha Charkoudian Michael N Sawka

Dehydration (body water deficit) is a physiologic state that can have profound implications for human health and performance. Unfortunately, dehydration can be difficult to assess, and there is no single, universal gold standard for decision making. In this article, we review the physiologic basis for understanding quantitative dehydration assessment. We highlight how phenomenologic interpretat...

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