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Experimental Values and Correlations of Some Thermal Properties of Fresh and Osmotically Dehydrated Stone Fruit
(Inderscience Enterprises, 2014-01)
Nectarines, plums and peaches were dehydrated with osmotic solutions (glucose at 60°Brix or sorbitol at 60°Brix) at temperature of 35ºC for scheduled periods (0.5, 1, 2, 4, 6, 8 h). Thermal properties of fresh and osmotically ...
Sucrose syrup reuse during one‐ and multi‐stage osmotic dehydration of pineapple
(Wiley Blackwell Publishing, Inc, 2020-03)
Multi-stage osmotic dehydration of pineapple with sucrose syrups in gradually increasing concentration was experimentally evaluated and compared to the singlestage dehydration process. Also, osmotic solutions were reused ...
Some thermal properties of fresh and osmotically dehydrated Kiwifruit above and below the initial freezing temperature
(Elsevier, 2008-09)
Thermal properties of fresh and osmotically dehydrated Kiwifruit were experimentally measured. Enthalpy and heat capacity, in the range from −40 °C to 40 °C, and initial freezing temperature were determined by DSC. Density ...
Osmotic dehydration of mackerel (Scomber japonicus) fillets by means of binary and ternary solutions
(International Association of Food and Nutrition Scientists, 2015-06)
Osmotic dehydration of mackerel fillets was achieved by immersing them in binary and ternary solutions (NaCl/water or NaCl/sucrose/water). The kinetics of water loss and NaCl and sucrose gains were studied, as well as the ...
Evaluation of process conditions on osmotic dehydration and quality indexes of pumpkin (Cucurbita moschata) and further polymeric film selection for packaging and refrigerated storage
(Wiley Blackwell Publishing, Inc, 2020-10-10)
We studied the influence of composition and concentration of solutions and product size on mass transfer kinetics during Anco pumpkin osmotic dehydration (OD). Once optimal conditions were determined, samples packed in ...
Osmotic Dehydration of Nectarines: Influence of the Operating Conditions and Determination of the Effective Diffusion Coefficients
(Springer, 2013-10)
The aim of the present work is to study the kinetics of osmotic dehydration of Caldesi nectarines (Prunus persica var. nectarina) evaluating the effect of osmotic solution concentration, type of solute, temperature, ...
Effect of the combined application of edible coatings and osmotic dehydration on the performance of the process and the quality of pear cubes
(Wiley Blackwell Publishing, Inc, 2021-12)
The objective of the present work was to evaluate the combined effect of the application of edible coatings (sodium alginate and low methoxyl pectin) and different osmotic dehydration conditions (sucrose solution: 40 and ...
Osmotic dehydration of Pumpkin (Cucurbita moschata) in sucrose and sucrose-salt solutions. Effect of solution composition and sample size
(Planta Piloto de Ingeniería Química, 2020-06)
Mass transfer during osmotic dehydration (OD) of Anco pumpkin cubes was studied as a function of sample size and composition and concentration of sucrose dehydrating solution. Models of Azuara and Hawkes & Flink were ...
Generalized Correlations for Characteristic Variables and Thermophysical Properties of Osmotically Dehydrated Fruits
(Taylor & Francis, 2012-09)
Based on experiments on osmotic dehydration of different fruits, with diverse dehydrating solutions and working conditions, and on an extensive search of the literature on osmotic dehydration, general linear correlations ...
Combined drying of Nopal pads (Opuntia ficus-indica): Optimization of osmotic dehydration as a pretreatment before hot air drying
(Wiley Blackwell Publishing, Inc, 2019-09)
The aim of this work was to optimize the osmotic dehydration (OD) as a pretreatment before hot air drying (HAD) in Nopal pads. A Box–Behnken experimental design was used to optimize the OD conditions with respect to ...