Introduction The dehydration consists of reducing the water content of the food decreasing the water activity (a w) thereby inhibiting the growth of microorganisms and delaying the deterioration of physico-chemical origin (Cano-Chauca et al 2004) The hot air dehydration is very common in the food industry due to being considered an economical method to produce dehydrated products from 2017-6-9After combined drying (osmotic + convective) the effects of exchanged matter on the shrinkage ceased More notable The osmotic dehydration process involves a partial removal hot air oven methodkeeping the fruit in the oven for 24 h at 105 o

Optimization the Process of Osmo

Simultaneous effects of temperature immersion time salt concentration sucrose concentration pressure and convective dryer temperature on the combined osmotic dehydration - convective drying of edible button mushrooms were investigated Experiments were designed according to Central Composite Design with six factors each at five different

2018-5-31Osmotic dehydration of whole seabuckthorn berries followed by convective or vacuum drying was investigated First different pretreatments were applied to the fruits in order to accelerate the rate of osmotic dehydration: immersion in liquid nitrogen steam blanching or freeze cycles Immersion in liquid nitrogen was found to be the best pretreatment to maximize dehydration rate and to

2009-12-24Using osmotic dehydration combined with subsequent drying products with good organoleptic quality can be obtained Energy savings are obtained in the complementary heated air drying The raw material is placed into concentrated solutions of soluble solids having higher osmotic pressure and lower water activity Simultaneous water and solute

Abstract In order to achieve the influence of different pretreatment methods on heat pump dried tilapia fillets the effects of trehalose ultrasound-assisted and freeze-thaw cycle assisted osmotic dehydration on the color rehydration texture and Ca 2+-ATPase activity were investigated Tilapia fillets (100 mm length 50 mm width 5 mm height) were first osmoconcentrated in a trehalose

The optimized conditions of osmotic dehydration combined with hot air drying were 60% (w/w) solution concentration 30 2C solution temperature and 349 min immersion time Under these conditions water loss solid gain and weight reduction found to be 72 67

Recent advances in conventional drying of foods

2017-2-23Artificial drying methods Convective drying: Convective method of drying is employed to remove water from the food substances through the application of heat in equipment meant for drying Hot air is allowed to pass through the product in a manner to transfer the heat to the food and moisture is removed [] In the drying of strawberries in an experimental hot air tunnel dryer with an air flow

2019-12-10form However the hot-air (convective) drying pro-cess is associated with some inherent challenges such as long drying times high cost of energy input and low quality of the dried products (Zhang et al 2017) Thus the hot-air drying process is often combined with osmotic dehydration as a pretreatment to im-

2018-2-3The effect of coating hot-air and microwave drying on the texture microstructure and rehydration characteristics of Golden Deliciousapple slices (22mm diameter 4mm thickness) was investigated Blanching was carried out in hot water (80C 1 min)

2015-12-11in a convective cross flow tray dryer at 35 C 45 C and 60 C and air velocities of 1 m s-1 1 5 m s 1 and 2 m s-1 under laboratory conditions Results indicated that the effect of air temperature on the drying time of nopal slices was higher than the air velocity (p0 05) The drying time for nopal in

Osmotic dehydration with sorbitol combined with hot air convective drying of apple cubes By Fernanda R Assis Rui M The aim of the present work was to study the effect of the osmotic dehydration (OD) pre-treatment on the mass transfer kinetics and water activity (aw) of apple cubes during hot air drying The osmotic agent used in the

2017-2-23Artificial drying methods Convective drying: Convective method of drying is employed to remove water from the food substances through the application of heat in equipment meant for drying Hot air is allowed to pass through the product in a manner to transfer the heat to the food and moisture is removed [] In the drying of strawberries in an experimental hot air tunnel dryer with an air flow

2009-12-24Using osmotic dehydration combined with subsequent drying products with good organoleptic quality can be obtained Energy savings are obtained in the complementary heated air drying The raw material is placed into concentrated solutions of soluble solids having higher osmotic pressure and lower water activity Simultaneous water and solute

ABSTRACT: In this paper we study the influence of an osmotic pre-treatment (DO) at three concentrations (30 40 and 50 Brix) on the implementation of a process of dehydration of apple by hot air (SAC) at two temperatures (55 and 60 C ) It was found that higher concentrations in the osmotic dehydration pretreatment occurred nondimensional

Influence of osmotic pre

2 4 Convective dehydration The non-treated as well as the pretreated samples (dehydrated by osmotic dehydration) were put in a convective lab dryer (Armfield UOP8 US) at three different air drying temperatures (50 60 and 70C) employing a constant air flow of

Drying kinetics modeling and effective moisture diffusivity (Deff) of osmotically dehydrated yellow sweet pepper (Capsicum annum L ) during microwave assisted convective drying at power levels of 70 140 210 and 280W air temperature of 35 45 and 60 C and constant air velocity of 1 5m/s were investigated Among the 11 proposed models Page model gave a better fit for all drying conditions

Osmosed and unosmosed aloe vera samples were hot air dried at 50 60 70 and 80C with constant air velocity of 1 5 m/s The water loss solid gain and convective drying behaviour were recorded during experiments It was observed that water loss and solid gain ranged from 39 2 to 71 3 and 2 7 to 6 3% respectively during osmo-drying

The process of osmotic dehydration followed by air-drying was studied and modeled for papaya preservation so it could be optimized In this study the effect of osmotic dyhedration and ultrasound pretreatment prior to convective drying on quality properties of apple slices was investigated Osmotic dehydration combined with hot air

2005-10-20[7] TORRINGA E ESVELD E SCHEEWE I VAN DEN BERG R BARTELS P Osmotic dehydration as a pretreatment before combined microwave-hot-air drying of mushroom[J] J Food Engineering 2001 49:185-191 [8] LITVIN S MANNHEIM C H MILTA J Dehydration of carrots by a combination of freeze drying microwave heating and air or vacuum drying[J] J Food Engineering

Osmotic dehydration with sorbitol combined with hot air convective drying of apple cubes Assis FR(1) Morais RMSC(1) Morais AMMB(1) Author information: (1)CBQF - Centro de Biotecnologia e Qumica Fina - Laboratrio Associado Escola Superior de Biotecnologia Rua Arquiteto Lobo Vital Universidade Catlica Portuguesa Apartado 2511

2019-2-22Combined microwave and hot air convective dehydration on physical and biochemical qualities of dried longan flesh Abstract The effect of microwave radiation densities (100 and 300 W) and hot air velocities (5 and 10 m/s) on the physical and biochemical properties as well as consumer acceptability of dried longan fleshes was investigated