Osmotic dehydration (OD) is a coupled mass transfer operation where foods are partially
dewatered while simultaneously impregnated with solute from the solution. Nonetheless …

Osmotic dehydration is typically a fundamentally sluggish process, so it is important to boost
mass transfer rates without sacrificing the quality. Osmotic dehydration is becoming more …

Air drying is a viable preservation method to boost the accessibility of nance, a seasonal
drupe with very short shelf life; however, information about nance drying is scarce …

Water diffusivity is an important parameter for designing convective drying processes, as it is
instrumental for determining the rate at which moisture is removed from solid foodstuffs. Most …

Chemistry is not a stagnant scientific discipline; on the contrary, chemistry is a continuously
advancing activity. Indeed, the XXI century is registering the emergence of several highly …

Τα μανιτάρια είναι βρώσιμοι μύκητες και χρησιμοποιούνται ως τρόφιμο από την αρχαιότητα.
Πάνω από 12.000 είδη μυκήτων, αναγνωρίζονται ως μανιτάρια και τουλάχιστον 2.000 είδη …

This work used different mathematical models to describe the drying kinetics of
osmodehydrated apple cubes (Granny Smith var.) with sucrose solution. The …

Estévez Sánchez, Karen Hariantty. Doctorado en Ingeniería Química. Benemérita
Universidad Autónoma de Puebla. Febrero 2021. Análisis del transporte de masa y calor …

El secado es quizás la operación unitaria más común y antigua de conservación de
alimentos. Este método térmico implica un proceso simultáneo de transferencia de masa …