Citations (48)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (17)
Lalita Pal, S. K. Giri, D. Mohapatra, M. K. Tripathi & Adinath Kate. (2023) Mass transfer parameters and quality characteristics of aonla slices under refractance window drying. Drying Technology 0:0, pages 1-14.
Read now
Read now
Cheak Theng Ee, Ching Lik Hii, Sze Pheng Ong, Chung Lim Law & Choon Hui Tan. (2022) Hybridization of freeze drying and impacts on drying kinetics and dried product quality of kedondong fruits. Drying Technology 40:16, pages 3413-3424.
Read now
Read now
Mohammad Rezaul Islam Shishir, Naymul Karim, Tao Bao, Vemana Gowd, Tian Ding, Chongde Sun & Wei Chen. (2020) Cold plasma pretreatment – A novel approach to improve the hot air drying characteristics, kinetic parameters, and nutritional attributes of shiitake mushroom. Drying Technology 38:16, pages 2134-2150.
Read now
Read now
Josué Barragán-Iglesias, Juan Rodríguez-Ramírez, Shyam S. Sablani & Lilia L. Méndez-Lagunas. (2019) Texture analysis of dried papaya (Carica papaya L., cv. Maradol) pretreated with calcium and osmotic dehydration. Drying Technology 37:7, pages 906-919.
Read now
Read now
Min Xiao, Jinfeng Bi, Jianyong Yi, Yuanyuan Zhao, Jian Peng, Linyan Zhou & Qinqin Chen. (2019) Osmotic pretreatment for instant controlled pressure drop dried apple chips: Impact of the type of saccharides and treatment conditions. Drying Technology 37:7, pages 896-905.
Read now
Read now
Libor Červenka, Zuzana Červenková & Helena Velichová. (2018) Is air-drying of plant-based food at low temperature really favorable? A meta-analytical approach to ascorbic acid, total phenolic, and total flavonoid contents. Food Reviews International 34:5, pages 434-446.
Read now
Read now
Sittichoke Thalerngnawachart & Kiattisak Duangmal. (2016) Influence of humectants on the drying kinetics, water mobility, and moisture sorption isotherm of osmosed air-dried papaya. Drying Technology 34:5, pages 574-583.
Read now
Read now
Daniel Goujot & Francis Courtois. (2015) Comparison and Discussion of Experimental Strategies to Improve Parameter Identification of a Drying Model. Drying Technology 33:8, pages 896-906.
Read now
Read now
Haydar Kucuk, Adnan Midilli, Aydin Kilic & Ibrahim Dincer. (2014) A Review on Thin-Layer Drying-Curve Equations. Drying Technology 32:7, pages 757-773.
Read now
Read now
V.P. Oikonomopoulou & M.K. Krokida. (2013) Novel Aspects of Formation of Food Structure during Drying. Drying Technology 31:9, pages 990-1007.
Read now
Read now
V. Oikonomopoulou, M. Krokida & V. Karathanos. (2013) Influence of Structure on Saltiness and Sweetness of Dehydrated Food Products. Drying Technology 31:7, pages 837-847.
Read now
Read now
Kejing An, Hui Li, Dandan Zhao, Shenghua Ding, Hongyan Tao & Zhengfu Wang. (2013) Effect of Osmotic Dehydration with Pulsed Vacuum on Hot-Air Drying Kinetics and Quality Attributes of Cherry Tomatoes. Drying Technology 31:6, pages 698-706.
Read now
Read now
Mahmood Azam, Muhammad
Abdul Haq & Abid Hasnain. (2013) Osmotic Dehydration of Mango Cubes: Effect of Novel Gluten-Based Coating. Drying Technology 31:1, pages 120-127.
Read now
Read now
Sílvia
Pimentel Marconi Germer, Marlene
Rita de Queiroz, José
Maurício Aguirre, Shirley
Aparecida Berbari & Neliane
Ferraz de Arruda Silveira. (2012) Reuse of Sucrose Syrup in the Osmotic Dehydration of Peaches. Drying Technology 30:14, pages 1532-1540.
Read now
Read now
Pheeraya Chottamom, Radda Kongmanee, Chatree Manklang & Somchart Soponronnarit. (2012) Effect of Osmotic Treatment on Drying Kinetics and Antioxidant Properties of Dried Mulberry. Drying Technology 30:1, pages 80-87.
Read now
Read now
Burachat Sritongtae, Thanachan Mahawanich & Kiattisak Duangmal. (2011) Drying of Osmosed Cantaloupe: Effect of Polyols on Drying and Water Mobility. Drying Technology 29:5, pages 527-535.
Read now
Read now
Rui Wang, Min Zhang & ArunS. Mujumdar. (2010) Effect of Osmotic Dehydration on Microwave Freeze-Drying Characteristics and Quality of Potato Chips. Drying Technology 28:6, pages 798-806.
Read now
Read now
Articles from other publishers (31)
Tao Zeng, Bin Liu, Lisen Bi, Hengxiang Hu, Zhuorui Li, Rui Li, Shengqiang Shi & Panagiotis E. Theodorakis. (2023)
Effects of different drying methods on quality and water distribution of
Lycium barbarum
. Journal of Food Process Engineering 46:12.
Crossref
Crossref
Solayman Mohammadi, Safoora Karimi, Narges Layeghinia & Habib abbasi. (2023) Microwave drying kinetics and quality of Allium hirtifolium Boiss: effect of ultrasound-assisted osmotic pretreatment. Journal of Food Measurement and Characterization 17:5, pages 4747-4759.
Crossref
Crossref
J. Nudar, M. Roy & S. Ahmed. (2023) Combined osmotic pretreatment and hot air drying: Evaluation of drying kinetics and quality parameters of adajamir (Citrus assamensis). Heliyon 9:9, pages e19545.
Crossref
Crossref
Handan BAŞÜNAL GÜLMEZ & Ayhan TOPUZ. (2022) Effect of Osmo- and Convective Dehydrofreezing on Energy Efficiency and Some Physicochemical Properties of Frozen Red PepperOsmotik ve Konvektif Kurutma Sonrası Dondurma İşleminin Enerji Verimliliğine ve Kırmızıbiberin Bazı Fizikokimyasal Özellikleri Üzerine Etkisi. Akademik Gıda 20:2, pages 103-113.
Crossref
Crossref
Nicola Gasparre & Cristina M. Rosell. 2022. Functional Foods. Functional Foods
195
234
.
Naymul Karim, Mohammad Rezaul Islam Shishir, Tao Bao & Wei Chen. (2021) Effect of cold plasma pretreated hot‐air drying on the physicochemical characteristics, nutritional values and antioxidant activity of shiitake mushroom. Journal of the Science of Food and Agriculture 101:15, pages 6271-6280.
Crossref
Crossref
Roberto Lemus‐Mondaca, Helena Nuñez, Aldonza Jaques, Cristian Ramírez & Ricardo Simpson. (2021) The anomalous diffusion model based on a fractional calculus approach applied to describe the rehydration process of dried vegetal food matrices. Journal of Food Process Engineering 44:9.
Crossref
Crossref
Doğan Burak SAYDAM, Kamil Neyfel ÇERÇİ & Ertaç HÜRDOĞAN. (2021) Güneş Enerjili Yeni Tip Bir Kurutucuda Granny Smith Elmanın Kuruma Davranışının İncelenmesi. Afyon Kocatepe University Journal of Sciences and Engineering 21:4, pages 945-957.
Crossref
Crossref
Nuray İnan Çınkır & Özge Süfer. (2020) Microwave drying of TURKISH red meat (watermelon) radish (RAPHANUS SATIVUS l.): effect of osmotic dehydration, pre-treatment and slice thickness. Heat and Mass Transfer 56:12, pages 3303-3313.
Crossref
Crossref
Nak Hun Lee, Min Park, Jin-Hong Park, Ye-Won Yin, Sang-Yup Oh & Hyung-Yong Cho. (2020) Mathematical Modeling of Mass Transfer in Squid (Todarodes pacificus) Slices During Brining Process. Food Engineering Progress 24:4, pages 251-260.
Crossref
Crossref
Kamil Neyfel ÇERÇİ & Ertaç HÜRDOĞAN. (2020) Farklı Nemde Kurutma Havası Kullanılarak Kurutulan Yerfıstığının Kuruma Kinetiklerinin Deneysel Olarak BelirlenmesiExperimental Determination of Drying Kinetics of Peanut Dried by using Drying Air at Different Humidity. Çukurova Üniversitesi Mühendislik-Mimarlık Fakültesi Dergisi 35:2, pages 537-550.
Crossref
Crossref
Kaibo Deng, Jiyuan Chen, Yuting Tian, Song Miao & Baodong Zheng. (2019) Optimization of process variables on physical and sensory attributes of shiitake (Lentinula edodes) slices during vacuum frying. Innovative Food Science & Emerging Technologies 54, pages 162-171.
Crossref
Crossref
Roberto Lemus-Mondaca, Carlos Zambra, Fernanda Marín, Mario Pérez-Won & Gipsy Tabilo-Munizaga. (2018) Mass Transfer Kinetic and Quality Changes During High-Pressure Impregnation (HPI) of Jumbo Squid (Dosidicus gigas) Slices. Food and Bioprocess Technology 11:8, pages 1516-1526.
Crossref
Crossref
Patchimaporn Udomkun, Dimitrios Argyropoulos, Marcus Nagle, Busarakorn Mahayothee, Alamu Emmanuel Oladeji & Joachim Müller. (2018) Changes in microstructure and functional properties of papaya as affected by osmotic pre-treatment combined with freeze-drying. Journal of Food Measurement and Characterization 12:2, pages 1028-1037.
Crossref
Crossref
Roberto Lemus-Mondaca, Sebastian Pizarro-Oteíza, Mario Perez-Won & Gipsy Tabilo-Munizaga. (2018)
Convective Drying of Osmo-Treated Abalone
(Haliotis rufescens)
Slices: Diffusion, Modeling, and Quality Features
. Journal of Food Quality 2018, pages 1-10.
Crossref
Crossref
Marie Céleste Karam, Jeremy Petit, David Zimmer, Elie Baudelaire Djantou & Joël Scher. (2016) Effects of drying and grinding in production of fruit and vegetable powders: A review. Journal of Food Engineering 188, pages 32-49.
Crossref
Crossref
Gerardo CHECMAREV, María Rosa CASALES & María Isabel YEANNES. (2016) Kinetics of color change of osmotically dehydrated chub mackerel (Scomber japonicus) during storage at different temperatures. Food Science and Technology 37:1, pages 119-123.
Crossref
Crossref
Mario Pérez-Won, Roberto Lemus-Mondaca, Gipsy Tabilo-Munizaga, Sebastián Pizarro, Seiji Noma, Noriyuki Igura & Mitsuya Shimoda. (2016) Modelling of red abalone ( Haliotis rufescens ) slices drying process: Effect of osmotic dehydration under high pressure as a pretreatment. Innovative Food Science & Emerging Technologies 34, pages 127-134.
Crossref
Crossref
Roberto Lemus-Mondaca, Seiji Noma, Noriyuki Igura, Mitsuya Shimoda & Mario Pérez-Won. (2015)
Kinetic Modeling and Mass Diffusivities during Osmotic Treatment of Red Abalone (
H
aliotis rufescens
) Slices
. Journal of Food Processing and Preservation 39:6, pages 1889-1897.
Crossref
Crossref
Zhongfeng Wang, Tian Wei & Min Zhang. (2015)
Effects of Vacuum and Normal Pressure Impregnation on Water Loss and Solid Gain of Apple (
Malus pumila
Mill)
. Journal of Food Processing and Preservation 39:6, pages 1045-1050.
Crossref
Crossref
Jin-feng Bi, Xuan Wang, Qin-qin Chen, Xuan Liu, Xin-ye Wu, Qiang Wang, Jian Lv & Ai-jin Yang. (2015) Evaluation indicators of explosion puffing Fuji apple chips quality from different Chinese origins. LWT - Food Science and Technology 60:2, pages 1129-1135.
Crossref
Crossref
Gerardo Checmarev, María Rosa Casales, María Isabel Yeannes & Alicia Eva Bevilacqua. (2014)
Mass Transfer Modeling during Osmotic Dehydration of Chub Mackerel (
Scomber japonicus
) Slices in Salt and Glycerol Solution at Different Temperatures
. Journal of Food Processing and Preservation 38:4, pages 1599-1607.
Crossref
Crossref
L. Zura-Bravo, K. Ah-Hen, A. Vega-Gálvez, P. García-Segovia & R. Lemus-Mondaca. (2013)
Effect of Rehydration Temperature on Functional Properties, Antioxidant Capacity and Structural Characteristics of Apple (
Granny Smith
) Slices in Relation to Mass Transfer Kinetics
. Journal of Food Process Engineering 36:5, pages 559-571.
Crossref
Crossref
Roberto A. Lemus-Mondaca, Carlos E. Zambra, Antonio Vega-Gálvez & Nelson O. Moraga. (2013) Coupled 3D heat and mass transfer model for numerical analysis of drying process in papaya slices. Journal of Food Engineering 116:1, pages 109-117.
Crossref
Crossref
Kejian Zou, Jianwen Teng, Li Huang, Xinwei Dai & Baoyao Wei. (2013) Effect of osmotic pretreatment on quality of mango chips by explosion puffing drying. LWT - Food Science and Technology 51:1, pages 253-259.
Crossref
Crossref
Liliana Zura, Elsa Uribe, Roberto Lemus-Mondaca, Jorge Saavedra-Torrico, Antonio Vega-Gálvez & Karina Di Scala. (2011) Rehydration Capacity of Chilean Papaya (Vasconcellea pubescens): Effect of Process Temperature on Kinetic Parameters and Functional Properties. Food and Bioprocess Technology 6:3, pages 844-850.
Crossref
Crossref
K. Nagendra Prasad, Azrina Azlan & Barakatun Nisak Mohd Yusof. 2013. Dried Fruits. Dried Fruits
444
456
.
LILIANA ZURA-BRAVO, ANTONIO VEGA-GÁLVEZ, ROBERTO LEMUS-MONDACA, KONG SHUN AH-HEN & KARINA DI SCALA. (2013)
EFFECT OF TEMPERATURE ON REHYDRATION KINETICS, FUNCTIONAL PROPERTIES, TEXTURE AND ANTIOXIDANT ACTIVITY OF RED PEPPER VAR. HUNGARIAN (
CAPSICUM ANNUUM L.
)
. Journal of Food Processing and Preservation 37:1, pages 74-85.
Crossref
Crossref
Roberto A. Lemus-Mondaca, Antonio Vega-Gálvez & Nelson O. Moraga. (2011) Computational Simulation and Developments Applied to Food Thermal Processing. Food Engineering Reviews 3:3-4, pages 121-135.
Crossref
Crossref
Elsa Uribe, Margarita Miranda, Antonio Vega-Gálvez, Issis Quispe, Rodrigo Clavería & Karina Di Scala. (2010) Mass Transfer Modelling During Osmotic Dehydration of Jumbo Squid (Dosidicus gigas): Influence of Temperature on Diffusion Coefficients and Kinetic Parameters. Food and Bioprocess Technology 4:2, pages 320-326.
Crossref
Crossref
Arun S. Mujumdar & Chung Lim Law. (2010) Drying Technology: Trends and Applications in Postharvest Processing. Food and Bioprocess Technology 3:6, pages 843-852.
Crossref
Crossref