Osmotic dehydration

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  • Fig fruit (Ficus carica) are the rich source of minerals, vitamins, and fiber. The moisture content of the ripen fig fruit is about 86 percent due to its high moisture content the fig fruit is readily prone to the attack of yeast and mould. In this study the fig fruit were cut in to slices and dehydrated by osmotic dehydration process. This process is preferred over others due to it is an energy intensive process with retention of initial fruit characteristics viz., aroma, texture, colour and nutritional composition.

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  • Kiwifruit slices were immersed in a solution containing sugar solution of 30, 45 and 60 ᵒ Brix for about 1 h, at three different osmotic solution temperatures 30, 40 and 50 ᵒ C.The effect of process parameters (such as duration of osmosis, syrup concentration and syrup temperature) on mass transport data (such as water loss, solid gain and mass reduction) during osmotic dehydration was studied.

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  • The present study was carried out to investigate the effect of solution concentration, immersion time, process temperature and slices thickness on osmotic dehydration of apple slices. The osmotic dehydration characteristics such as water loss (WL), weight reduction (WR) and solid gain (SG) were studied for sugar solution of (50 and 70 ºBrix) at a temperature of (30 °C and 50 °C) for 8 hours of immersion time.

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  • The present investigation was carried out with the objectives to study the effect of osmotic solute and solution concentration on onion slices with different temperature and immersion time, to study the drying characteristics of osmotic dehydrated onion slices and to evaluate the quality of dehydrated onions.

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  • The present investigation was carried out to study the changes in physico-chemical composition of osmotic dehydrated ripe sapota slices during storage.

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  • The objective of this work was to study the influence of parameters (temperature, solute and concentration) on kinetics of water loss (WL) and on interaction effect of these parameters on water loss (WL), solute gain (SG) and weight reduction (WR) on osmotic dehydration of plantain cultivar French. The study was carried out using a factorial experimental design.

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  • The present study was undertaken to standardize the optimum process for osmotic dehydration of aonla and to evaluate the nutritional and organoleptic quality during processing and storage.

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  • WEwelcome Osmotic Dehydration and Vacuum Impregnation: Applica-tions in Food Industries,edited by Pedro Fito, Amparo Chiralt, Jose M. Barat, Walter E.L. Speiss and Diana Behsnilian to our fast growing Food Preservation Technology Series. This valuable addition to the Series covers an important topic never before treated in such a well-organized and compre-hensive manner. This carefully edited reference addresses the fundamental and applied aspects of osmotic dehydration and vacuum impregnation and includes the work of highly renowned research centers from Europe, Israel, and Canada.

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  • In this work, studied the effect of different concentrations of osmotic agents i.e. salt solutions (5%, 8%, 11% concentration) and sugar solutions (55oBrix, 60oBrix, 65oBrix concentration) on microwave drying and various physical parameters of carrot slices. Overall analysis of the physical parameters of the dehydrated carrot slices indicated that the sugar solution is superior to that of salt solution. In initial analysis, if fresh carrot slices, the colour was reddish and moisture content was observed very high.

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  • The main purpose of the study was to investigate the effect of solution on the shelf life and quality of pineapple slices and development of high quality dehydrated pineapple products. Pineapples collected from local market cut into 6, 8, 10 and 12 mm slices. Solution effect was assessed using honey, sugar solution. The osmosis samples were dried in a mechanical drier at 55-60°C temperature till the fruits reached the desired moisture content and product quality.

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  • In the present study, we preliminarily developed a processing procedure to manufacture dried dragon fruit. The objectives of the study were (1) to determine if it is advantageous to do osmotic dehydration (OD) before hot air drying, (2) to find out a suitable submerging time if OD was necessary, and (3) to evaluate stability of the product during storage with or without using sodium bisulfite.

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  • The study was undertaken to compare the effect of tray and solar drying on the quality attributes of pineapple powder and its storability in different packaging materials. For the study, pineapple slices were first subjected to osmotic dehydration process using sugar syrup of 60 oBrix for 12 hours at room temperature. Powder was prepared after solar (using natural solar cabinet dryer) and tray drying (at 50, 60, 70 and 80 oC) of pineapple slices.

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  • The present study was carried out to investigate the drying behavior of carrot slices (osmosed as well as control sample) as influenced by temperature under tray dryer. Quality characteristics of osmo-convective dehydrated carrot slices were also carried out with respect to rehydration ratio, color change and sensory characteristics.

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  • THE principle of osmosis has been known as a means of water removal for some time. However, controlled application of osmotic treatments (OT) to food can be considered among the newest of improved techniques. Food products obtained for final consumption through OT are intermediate moisture products of improved quality, compared to conventionally dried materials. The treatment involves immersing foods in aqueous solutions of sufficiently high concentration at moderate temperatures.

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  • Leaf rolling (LR), particularly in crops, is a dehydration avoidance mechanism that results from water loss in plants under drought conditions. Two maize cultivars (Zea mays L.) differing in their tolerance to drought (cultivar Side was selected as stresstolerant and cultivar Karaçay was selected as stress-sensitive) under PEG-induced drought stress were used in this study to understand the effects of polyamines (PAs) on LR response and the role of the antioxidant system in the delayed LR process.

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  • Drying of fruits is an economical and an effective preservation method practiced since ages by ancestors throughout the world. Strawberry is a seasonal fruit and is available in abundance during particular season of the year. It is a very delicate fruit with low shelf-life, hence needs proper preservation techniques. Preservation of strawberry through sun drying techniques results in poor quality and product contamination. Energy consumption and quality of dried product are critical parameters in the selection of drying process.

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  • Novel products were prepared from apple fruits by using osmotic dehydration. In the present study osmo-dried apple pops and rings were developed from ‘Golden delicious’ apples and further utilized for the development of novel products viz. apple choco shots and apple pie.

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  • The quality of baby corn candy prepared with four different sugar concentrations (20/30/40°B, 30/40/50°B, 40/50/60°B and 50/60/70°B) in two different shapes (Rectangular and Whole) was evaluated for acceptability and storage stability.

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  • Although it has been shown that frozen storage is feasible for some of the tissue-engineered products such as bone (Kofron et al., 2003), it is more difficult than that for isolated cells and requires special considerations. Water transport processes may cause difficulties for tissue-scale freezing. While cells at the surface layer would respond to freeze-induced osmotic changes much like cells in suspension, interior cells would dehydrate as a response to the increased intracellular tonicity in the dehydrate surface layers.

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  • Salinity stress has a negative impact on plant growth, which affects homeostasis and productivity. The uptake of nonessential salt ions changes the osmotic balance of the cell and causes dehydration. Higher plants develop salt tolerance mechanisms to avoid dehydration. Sea beet (Beta vulgaris subsp. maritima) is a halophytic ancestor of cultivated sugar beet that displays salt stress tolerance.

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