Citations (18)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (8)
Kalina Lígia Cavalcante de Almeida Farias Aires, Wilton Pereira da Silva, Juarez Everton de Farias Aires, Aluízio Freire da Silva Júnior & Cleide Maria Diniz Pereira da Silva e Silva. (2019) Convective drying of osmotically dehydrated apples described by three-dimensional numerical solution of the diffusion equation with analysis of water effective diffusivity spatial distribution. Drying Technology 37:16, pages 2034-2046.
Read now
Read now
Juliana Gamboa-Santos & Laura Analía Campañone. (2019) Application of osmotic dehydration and microwave drying to strawberries coated with edible films. Drying Technology 37:8, pages 1002-1012.
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
Kalina Lígia Cavalcante de Almeida Farias Aires, Wilton Pereira da Silva, Juarez Everton de Farias Aires, Aluízio Freire da Silva Júnior & Cleide Maria Diniz Pereira da Silva e Silva. (2018) Apple osmotic dehydration described by three-dimensional numerical solution of the diffusion equation. Drying Technology 36:16, pages 1970-1981.
Read now
Read now
Magdalena Zielinska & Marek Markowski. (2018) Effect of microwave-vacuum, ultrasonication, and freezing on mass transfer kinetics and diffusivity during osmotic dehydration of cranberries. Drying Technology 36:10, pages 1158-1169.
Read now
Read now
S. Deepika & P. P. Sutar. (2017) Osmotic dehydration of lemon (Citrus limon L.) slices: Modeling mass transfer kinetics correlated with dry matter holding capacity and juice sac losses. Drying Technology 35:7, pages 877-892.
Read now
Read now
Juarez Everton de Farias Aires, Wilton Pereira da Silva, Kalina Lígia Cavalcante de Almeida Farias Aires, Aluízio Freire da Silva Júnior & Cleide Maria Diniz Pereira da Silva e Silva. (2017) Description of osmotic dehydration of apple using two-dimensional diffusion models considering shrinkage and variations in process parameters. Drying Technology 35:7, pages 815-826.
Read now
Read now
Thijs Defraeye, Andrea Radu & Dominique Derome. (2016) Recent advances in drying at interfaces of biomaterials. Drying Technology 34:16, pages 1904-1925.
Read now
Read now
Articles from other publishers (10)
Maryam Mohammadkhani, Arash Koocheki & Mohebbat Mohebbi. (2024) Effect of Lepidium perfoliatum seed gum — Oleic acid emulsion coating on osmotic dehydration and subsequent air-drying of apple cubes. Progress in Organic Coatings 186, pages 107986.
Crossref
Crossref
Navin K. Rastogi. 2023. Drying Technology in Food Processing. Drying Technology in Food Processing
241
304
.
Jie Chen, Xiaoyi Yang, Xiaolu Xia, Lin Wang, Shuyi Wu & Jie Pang. (2022) Low temperature and freezing pretreatment for konjac glucomannan powder to improve gel strength. International Journal of Biological Macromolecules 222, pages 1578-1588.
Crossref
Crossref
Bhakti Shinde & Hosahalli S. Ramaswamy. (2022) Maltodextrin Moderated Microwave Osmotic Dehydration of Mango Cubes with Finish Air-Drying: Optimum Considerations. Journal of Composites Science 6:2, pages 56.
Crossref
Crossref
Anabel Rodriguez, Mario Soteras & Laura Campañone. (2021) Review: Effect of the combined application of edible coatings and osmotic dehydration on the performance of the process and the quality of pear cubes. International Journal of Food Science & Technology 56:12, pages 6474-6483.
Crossref
Crossref
Hanna Kowalska, Agata Marzec, Ewa Domian, Jolanta Kowalska, Agnieszka Ciurzyńska & Sabina Galus. (2021) Edible coatings as osmotic dehydration pretreatment in nutrient‐enhanced fruit or vegetable snacks development: A review. Comprehensive Reviews in Food Science and Food Safety 20:6, pages 5641-5674.
Crossref
Crossref
Edgar Mario Sotera, Anabel Rodriguez, Juliana Gamboa‐Santos & Laura A. Campañone. (2021) Review characterization of edible films formulated with sodium alginate and low‐methoxyl pectin in osmotic dehydration applications. International Journal of Food Science & Technology 56:10, pages 4995-5006.
Crossref
Crossref
Qian Xiao. 2021. Food Hydrocolloids. Food Hydrocolloids
267
306
.
Efimia K. Dermesonlouoglou & Maria C. Giannakourou. (2018) Modelling dehydration of apricot in a non-conventional multi-component osmotic solution: effect on mass transfer kinetics and quality characteristics. Journal of Food Science and Technology 55:10, pages 4079-4089.
Crossref
Crossref
Juarez Everton de Farias Aires, Wilton Pereira da Silva, Kalina Lígia Cavalcante de Almeida Farias Aires, Aluízio Freire da Silva Júnior & Cleide Maria Diniz Pereira da Silva e Silva. (2017) Convective drying of osmo-dehydrated apple slices: kinetics and spatial behavior of effective mass diffusivity and moisture content. Heat and Mass Transfer 54:4, pages 1121-1134.
Crossref
Crossref