Several cultivars of apples (Malus domestica) were chosen for their variable concentrations
and compositions in phenolic compounds. Cubed samples (1 cm3) were subjected to …

Osmotic dehydration (OD) is one of the conventional methods to increase the shelf-life of
vegetables and fruits. However, the operating conditions can adversely affect the …

The equipment used in vacuum evaporation including vacuum pans, short tube vacuum
evaporators, long tube evaporators, plate evaporators, agitated thin film evaporators …

A regular consumption of fresh or processed fruits can contribute to preventing
cardiovascular diseases and cancer. Polyphenols, which are naturally present in fresh …

Process for preparation of ripe banana slices using osmotic dehydration was standardized.
Fully ripe banana fruits were peeled and slices of 8 mm thickness were prepared. The slices …

Mass transfer kinetics and optimisation of osmotic dehydration (OD) of fruits and vegetables
with diverse structures were studied. Different concentrations of sucrose (20–60° Brix) and …

Muskmelon (Cucumis melo) fruit is a best source of vitamins, minerals, and bioactive
components. Ingestion of high sugary drinks leads to numerous ailments such as diabetes …

Abstract Pepper (chilli)(Capsicum annum) varieties,'Tatase'and 'Rodo',(Capsicum
frutescens)'Sombo'and 'Bawa'were osmotically dehydrated in sucrose solutions of 40, 50 …

The main reason to dehydrate fruits is to extend their shelf life beyond that of the fresh
material without the need for refrigeration. Known as the oldest method of food preservation …

The objective of this work was to study osmotic dehydration (OD) of the I ndian fig with two
binary solutions (sucrose/water and glucose/water) and a ternary solution (sucrose/N a C …