In recent years much attention has been focused on maintaining the freshness of fruits and
vegetables by immersion of cellular materials containing water in an osmotic solution. It …

Osmotic dehydration has received greater attention in recent years as an effective method
for preservation of fruits and vegetables. Being a simple process, it facilitates processing of …

Osmotic dehydration is a process that involves the partial removal of water from fruits and
vegetables. Multiple aspects that affect osmotic dehydration, including, the osmotic agent …

The osmotic dehydration is that the water diffuses from dilute solution to concentrated
solution (hypertonic solution) through a semi-permeable membrane until concentration …

Bell pepper (capsicum annuum) is a common vegetable plant and the most popular world-
wide and mildest member of capsicum family. It is very easy to cultivate but highly perishable …

Osmotic dehydration (OD) conditions of carrot slices were optimized using sucrose
concentration (40-70 B), immersion time (20-40 h) and process temperature (35-55 C) for …

Fruits and vegetables are an essential source of nutrients in the human diet. Fresh fruits and
vegetables contain 75-95 percent water, and osmotic dehydration is one way to reduce the …

Fruits and vegetables are good sources of minerals and vitamins. They mostly go waste due
to mishandling and lack of storage facilities. Osmotic dehydration technology is a resourceful …

Drying and dehydration are most popular age old practices of food processing and osmo
dehydration is an improvement over the traditional method which retains higher nutritional …

Introduction: Potato is the fourth most important agricultural product after rice, wheat, and
corn. Potato produces more dry matter, protein, and minerals per unit area in comparison …