Osmotic processing of meat: Mathematical modeling and quality parameters
D Dimakopoulou-Papazoglou, E Katsanidis - Food Engineering Reviews, 2020 - Springer
Osmotic processing is a mild treatment which promotes the simultaneous water removal and
solute impregnation of meat, maintains the organoleptic and functional properties of the …
solute impregnation of meat, maintains the organoleptic and functional properties of the …
Synergetic dehydration method of osmotic treatment in molasses and successive lyophilization of peaches
Osmotic dehydration in molasses and successive lyophilization of peaches are investigated,
in effort of obtaining new and improved product. Prepared samples were subjected to the …
in effort of obtaining new and improved product. Prepared samples were subjected to the …
Green Technology for Pork Loin Wet Curing—Unconventional Use of Cow and Soy Milk Treated with Non-Thermal Atmospheric Plasma
M Marcinkowska-Lesiak, I Wojtasik-Kalinowska… - Foods, 2022 - mdpi.com
This study was conducted to evaluate the possibility of using plasma-activated cow and soy
milk powders as a substitute for sodium nitrite for wet curing of pork meat (m. longissimus …
milk powders as a substitute for sodium nitrite for wet curing of pork meat (m. longissimus …
The effects of technological parameters on chicken meat osmotic dehydration process efficiency
I Filipović, B Ćurčić, V Filipović… - Journal of Food …, 2017 - Wiley Online Library
Osmotic dehydration is important food preservation method because of many advantages
considering mild processing temperature, base waste material and low energy …
considering mild processing temperature, base waste material and low energy …
Modeling of osmotic treatment of ostrich meat coated by tragacanth and salep
This study involved coating of ostrich meat pieces (30× 30× 20 mm) with tragacanth gum
(0.25%, 0.5%, and 1%) and salep gum (1%, 2%, and 3%) before osmotic treatment with salt …
(0.25%, 0.5%, and 1%) and salep gum (1%, 2%, and 3%) before osmotic treatment with salt …
[PDF][PDF] Mineral content after osmotic treatment of nettle leaves (Urtica dioica L.).
Osmotic treatment (OT) is an important method for preserving food, which involves partial
water removal from samples immersed in hypertonic solutions. This study aimed to …
water removal from samples immersed in hypertonic solutions. This study aimed to …
Modeling the effects of osmotic dehydration pretreatment parameters and lyophilization kinetics on mass transfer and selected nutritive parameters of peaches
The effects of the osmodehydration pretreatment parameters on successive lyophilization
mass transfer kinetics of the peaches, dehydrated in the combined dehydration process …
mass transfer kinetics of the peaches, dehydrated in the combined dehydration process …
Modeling of mushrooms (Agaricus bisporus) osmotic dehydration process in sugar beet molasses
Mushrooms (Agaricus bisphorus) were osmotically dehydrated in sugar beet molasses
solutions at concentrations of 60%, 70% and 80%, at operating temperatures of 25 C, 35 C …
solutions at concentrations of 60%, 70% and 80%, at operating temperatures of 25 C, 35 C …
Sucrose syrup reuse during one‐and multi‐stage osmotic dehydration of pineapple
PR Fernández, N Lovera… - Journal of Food Process …, 2020 - Wiley Online Library
Multi‐stage osmotic dehydration of pineapple with sucrose syrups in gradually increasing
concentration was experimentally evaluated and compared to the single‐stage dehydration …
concentration was experimentally evaluated and compared to the single‐stage dehydration …
Modeling antioxidative activity of osmo-dehydrated in molasses and successively lyophilized peach
Investigation and modeling of osmotic dehydration parameters on antioxidative activity of
peach samples in combined dehydration methods of osmotic dehydration and lyophilization …
peach samples in combined dehydration methods of osmotic dehydration and lyophilization …