Quality losses in fresh produce throughout the postharvest phase are often due to the
inappropriate use of preservation technologies. In the last few decades, besides the …

Vacuum impregnation (VI), the revised version of osmotic dehydration technology (OD), is
used to improve the nutritional properties of food products and promote the production of …

Vacuum impregnation (VI) stands as a diffusion-driven food processing method that has
found recent application within the food industry, particularly for the cold formulation of …

The osmotically dehydrated orange juice sacs can serve as materials for heterogeneous 3D
printing. Moreover, physical field-assisted such as ultrasound and vacuum, along with their …

Featured Application Depending on the way of industrial processing, specific properties of
apple fruit are required. The fruit of some cultivars has characteristics that predispose them …

This research studied the use of CO2 LASER microperforation as a pretreatment for the
refractive window (RW) drying of apple slices with respect to total polyphenol content (TPC) …

Fruit osmodehydration (OD) with fruit juices has resulted in high nutritional value products.
Bioactive compounds present in fruit juices can help to reduce the risk of certain diseases. In …

This article investigates the modeling aspects of mass transfer during osmodehydration of
apple cubes. The obtained experimental data were fitted to three mathematical models …

This work evaluates the effect of applying osmodehydration (OD40 at atmospheric pressure)
and pulsed-vacuum osmodehydration (ODVP40, at 498 mmHg) as pre-treatments before …

Post-harvest losses and food waste have become critical challenges in the global food
supply chain, contributing to economic losses, environmental degradation, and food …