Recently, forward osmosis (FO) has attracted growing attention in many potential
applications such as power generation, desalination, wastewater treatment and food …

The purpose of drying food products is to allow longer periods of storage with minimized
packaging requirements and reduced shipping weights. The quality of a food product is …

Osmotic dehydration (OD) is a method to partially reduce water of fruits, vegetables, meat or
fish aiming to increase the shelf life or as a pre-treatment in the processing of dehydrated …

Grape seeds are a waste by-product obtained after wine or juice making and present a good
source of functional compounds, such as polyphenols. Extraction is a very important step for …

Recently forward osmosis (FO) has attracted growing attention on many potential
applications such as wastewater treatment, desalination and power generation. FO …

Cherry tomato samples were osmotically dehydrated in different hypertonic NaCl solutions
(with or without sucrose) at two different concentrations. Mass transfer kinetics were …

Lycopene, a nutraceutical compound, was extracted from tomato processing waste, an
abundantly available food industry by-product in Italy. The extraction kinetics was …

Reducing water availability is one way to preserve food. Water in solid foods is transferred to
a fluid, either gas or liquid; during this process both internal and external resistance affect …

The effects of vacuum pulse and solution concentration on mass transfer of osmotically
dehydrated guava slices were studied. Kinetics of weight reduction (WR), water loss (WL) …

The effect of different parameters on the osmotic dehydration of apricot in terms of water loss
and solid gain, such as the different osmotic matter the concentration of solution (40–70 …