Inspired by the functional behavior of the biological nervous system of the human brain, the
artificial neural network (ANN) has found many applications as a superior tool to model …

This paper investigates the effects of simultaneous addition of inulin (10 g/100 g of sample
and 20 g/100 g of sample) and ω-3 fatty acids content (0.2 g/100 g of sample, 0.4 g/100 g of …

The osmotic dehydration (OD) of celery root in sugar beet molasses was studied at three
temperatures (20, 35, and 50° C) and three immersion periods (1, 3, and 5 h) in order to …

Osmotic dehydration in molasses and successive lyophilization of peaches are investigated,
in effort of obtaining new and improved product. Prepared samples were subjected to the …

Osmotic dehydration is important food preservation method because of many advantages
considering mild processing temperature, base waste material and low energy …

In recent year's osmotic dehydration as a method of food preservation is drawing more
attention due to many advantages regarding low energy processing conditions, mild …

Featured Application Developed mathematical models and correlations describing the
effects of the high-osmolality environment of sugar beet molasses on the viability of selected …

Osmotic drying of celery leaves was studied in two osmotic solutions (ternary aqueous
solution and sugar beet molasses), at three temperatures (20, 35, and 50 degrees C), and …

The effects of the osmodehydration pretreatment parameters on successive lyophilization
mass transfer kinetics of the peaches, dehydrated in the combined dehydration process …

Mushrooms (Agaricus bisphorus) were osmotically dehydrated in sugar beet molasses
solutions at concentrations of 60%, 70% and 80%, at operating temperatures of 25 C, 35 C …