In the food preservation process, drying or dehydration reduces the moisture content that is
needed for the growth and multiplicity of microorganisms that cause food spoilage. Among …

The postharvest losses of agricultural and horticultural crops are high as a result of the lack
of postharvest handling, storage, and processing technologies in India. Over the years …

Apple fruits are high in phenolic compounds, sugar and dietary fiber content and are rich in
malic acid and vitamins, with a significant impact on the organoleptic quality and its health …

Osmotic dehydration kinetics depends on food tissue microstructure; thus, modulation of
mango porosity could help selectively enhance water removal over sugar gain. In this …

Apple cubes were osmotically dehydrated at 25, 40 and 60C, using sucrose or sorbitol, and
the mass ratio of sample to solution of 1: 4 and 1: 10, at atmospheric pressure or vacuum …

Pineapple is a commercial tropical fruit ranking sixth in global fruit production. Seasonal
market gluts result in huge postharvest losses in all pineapple-growing nations. To reduce …

The polyphenolic profile and antioxidant activity of peel, pomace, and juice of 'Verde
Doncella', a Spanish apple cultivar, is presented. Phenolic profile of the worldwide cultivated …

Osmotic dehydration (OD) is an efficient preservation technology in that water is removed by
immersing the food in a solution with a higher concentration of solutes. The application of …

Osmotic dehydration assisted by ultrasound (ODAU) at low temperatures reduces water
activity (aw) and maintains nutrients. The influence of solution concentration (SC; 20 to 60° …

The effect of osmotic dehydration (OD) with different sucrose concentrations and
temperatures was studied in combination with drying by Refractance WindowTM (RW) in …