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1 maj 2024 · For fruits like kiwifruit, apples, and mango slices, adjusting electrode gaps and vacuum levels can result in optimal dehydration with high nutrient and rehydration rates, provided the slices are cut to an appropriate thickness to avoid overly prolonged preheating and drying times (Xu et al., 2022).
Osmotic dehydration is preferred over other methods due to their color, aroma, nutritional constituents and flavor compound retention value. In osmotic dehydration the solutes used are generally sugar syrup with fruit slices or cubes and salt (sodium chloride) or brine with vegetables.
5 lip 2016 · Osmotic dehydration has diverse applications in fruits and vegetables. Thus it can be used to decrease the post harvest losses. Being a simple process, it facilitates processing of fruits and vegetables with retention of initial fruit characteristics viz., colour, aroma, texture and nutritional composition.
26 paź 2021 · Osmotic dehydration (OD) as a mild technology may also positively impact the availability of innovative fruit snacks and consequently influence consumer health. Combination of the EC with the OD aims to remove water through the semipermeable membrane while limiting the transfer of solutes from the dehydrated tissue and in the opposite direction ...
1 kwi 2016 · The article summarizes the application of osmotic dehydration technique for the processing of fruits and vegetables. An overview of the mechanisms and kinetics of mass transfer phenomenon has been given. Benefits and limitation of osmotic dehydration technique have been presented.
1 sty 1993 · By balancing the two main osmotic effects, water loss and soluble solids uptake, the functional properties of fruit and vegetables could be adapted to many different food systems. Present applications of the process are shown and problems related to a further industrial development are analyzed.
Nutritional Constituents . 3D Shapes. The marvel of expulsion of water from lower solvent concentration to higher concentration by a semi-perimeable membrane is osmotic dehydration, resulting in equilibrium state on both sides of the membrane. As it decreases the water activity of fruits.
