Drying is one of the oldest preservation processes available to the mankind, on that we can
track since prehistoric times. In today food market dried foods play an important role in the …

Osmotic dehydration (OD) conditions of peach slices were optimized using response surface
methodology (RSM) with respect to sucrose concentration (50–70° B), immersion time (2–4 …

Effects of osmotic dehydration (OD) pretreatment on the texture characteristics of peach
chips after combination drying were investigated. Peach slices were immersed into 100 …

In this study the convectional drying process of peach were investigated. Peaches were cut
longitudinally into eight similar pieces and were dried in a laboratory air-drier with forced …

A desidratação osmótica pela qual passa a produção de fruta, é uma alternativa para o
aproveitamento dos excedentes da persicultura. Neste trabalho se avaliou a influência da …

This paper evaluated the influence of temperature and concentration of the sucrose syrup on
the pre-osmotic dehydration of peaches. Physical (colour and texture) and chemical …

The objective of this study was designed to elucidate the effects of temperature, solute
concentration, and size diameter and process time on the osmotic dehydration of okras in …

Stone fruits (plums, peaches, nectarines, cherries and apricots) are widely consumed fresh
or processed. Osmotic dehydration–immersion of food pieces in hypertonic solutions–is …

Red pepper is dried for use as a spice. When using solar energy to dry it, there are no
energy costs but using other energy sources such as fuel or electricity, the production cost of …

This paper investigates the eects of load and reference speed variations in a modied closed
loopv= f induction motor drive. A modied approach, involving the addition of a low frequency …