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Drying Technology
An International Journal
Volume 17, 1999 - Issue 7-8
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Original Articles

INFLUENCE OF SOLUTE TEMPERATURE AND CONCENTRATION ON THE COMBINED OSMOTIC AND AIR DRYING

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Pages 1449-1458 | Published online: 27 Apr 2007

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Read on this site (9)

V.P. Oikonomopoulou & M.K. Krokida. (2013) Novel Aspects of Formation of Food Structure during Drying. Drying Technology 31:9, pages 990-1007.
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Hilaire Nahimana, Min Zhang, Arun S. Mujumdar & Zhansheng Ding. (2011) Mass Transfer Modeling and Shrinkage Consideration during Osmotic Dehydration of Fruits and Vegetables. Food Reviews International 27:4, pages 331-356.
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Meriem Chabbouh, Wafa Hajji, Sami Ben Hadj Ahmed, Abdelhamid Farhat, Sihem Bellagha & Ali Sahli. (2011) Combined Effects of Osmotic Dehydration and Convective Air Drying on Kaddid Meats: Kinetics and Quality. Drying Technology 29:13, pages 1571-1579.
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Xu Duan, Min Zhang, Xinlin Li & ArunS. Mujumdar. (2008) Ultrasonically Enhanced Osmotic Pretreatment of Sea Cucumber Prior to Microwave Freeze Drying. Drying Technology 26:4, pages 420-426.
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Shahin Rafiee, Alireza Keyhani & Ali Jafari. (2008) Modeling Effective Moisture Diffusivity of Wheat (Tajan) During Air Drying. International Journal of Food Properties 11:1, pages 223-232.
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Y. K. Pan, L. J. Zhao, Y. Zhang, G. Chen & A. S. Mujumdar. (2003) Osmotic Dehydration Pretreatment in Drying of Fruits and Vegetables. Drying Technology 21:6, pages 1101-1114.
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Kiyohiko Toyoda, Roumiana N. Tsenkova & Masaki Nakamura. (2001) CHARACTERIZATION OF OSMOTIC DEHYDRATION AND SWELLING OF APPLE TISSUES BY BIOELECTRICAL IMPEDANCE SPECTROSCOPY. Drying Technology 19:8, pages 1683-1695.
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M. Shafiur Rahman, Shyam S. Sablani & M. Alawi Al-Ibrahim. (2001) OSMOTIC DEHYDRATION OF POTATO: EQUILIBRIUM KINETICS. Drying Technology 19:6, pages 1163-1176.
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Articles from other publishers (20)

M. C. Villalobos, M. J. Serradilla, A. Martín, S. Ruíz‐Moyano, R. Casquete, A. Hernández & M. G. Córdoba. (2018) Use of efficient drying methods to improve the safety and quality of dried fig. Journal of Food Processing and Preservation, pages e13853.
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Paola Ceroli, Luz Milagros Garcia Procaccini, Graciela Corbino, Maria Cristina Monti & Marcelo Huarte. (2018) Evaluation of Food Conservation Technologies for Potato Cubes. Potato Research 61:3, pages 219-229.
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Hyun-Suk Lee, Ju-Yeon Hong, Young-Jun Choi, Yang Suk Lee, Su-Jeong Seo & Seung-Ryeul Shin. (2017) Characteristics in the components of the paprika by drying methods. Korean Journal of Food Preservation 24:4, pages 497-504.
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Fabiano A.N. Fernandes & Sueli Rodrigues. 2017. Ultrasound in Food Processing. Ultrasound in Food Processing 311 328 .
. 2016. Innovative Processing Technologies for Foods with Bioactive Compounds. Innovative Processing Technologies for Foods with Bioactive Compounds 195 217 .
M.C. Villalobos, M.J. Serradilla, A. Martín, C. Pereira, M. López-Corrales & M.G. Córdoba. (2016) Evaluation of different drying systems as an alternative to sun drying for figs (Ficus carica L). Innovative Food Science & Emerging Technologies 36, pages 156-165.
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Laxmikant S. Badwaik, Sumita Choudhury, Pallab Kumar Borah, Nandan Sit & Sankar C. Deka. (2014) Comparison of Kinetics and Other Related Properties of Bamboo Shoot Drying Pretreated with Osmotic Dehydration. Journal of Food Processing and Preservation 38:3, pages 1171-1180.
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Patchimaporn Udomkun, Busarakorn Mahayothee, Marcus Nagle & Joachim Müller. (2014) Effects of calcium chloride and calcium lactate applications with osmotic pretreatment on physicochemical aspects and consumer acceptances of dried papaya. International Journal of Food Science & Technology 49:4, pages 1122-1131.
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João M. P. Q. Delgado & Marta Vázquez da Silva. 2014. Transport Phenomena and Drying of Solids and Particulate Materials. Transport Phenomena and Drying of Solids and Particulate Materials 69 94 .
Laura A. Ramallo, Miriam D. Hubinger & Rodolfo H. Mascheroni. (2013) Effect of Pulsed Vacuum Treatment on Mass Transfer and Mechanical Properties during Osmotic Dehydration of Pineapple Slices. International Journal of Food Engineering 9:4, pages 403-412.
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Natalia Sosa, Daniela M. Salvatori & Carolina Schebor. (2010) Physico-Chemical and Mechanical Properties of Apple Disks Subjected to Osmotic Dehydration and Different Drying Methods. Food and Bioprocess Technology 5:5, pages 1790-1802.
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Manoj Mundada, Bahadur Singh Hathan & Swati Maske. (2010) Convective dehydration kinetics of osmotically pretreated pomegranate arils. Biosystems Engineering 107:4, pages 307-316.
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Paola Pani, Alexa Avitabile Leva, Marco Riva, Andrea Maestrelli & Danila Torreggiani. (2008) Influence of an osmotic pre-treatment on structure-property relationships of air-dehydrated tomato slices. Journal of Food Engineering 86:1, pages 105-112.
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M.C. Moreno & P. Bouchon. (2008) A Different Perspective to Study the Effect of Freeze, Air, and Osmotic Drying on Oil Absorption during Potato Frying. Journal of Food Science 73:3, pages E122-E128.
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Bahadur Singh & A.K. Gupta. (2007) Mass transfer kinetics and determination of effective diffusivity during convective dehydration of pre-osmosed carrot cubes. Journal of Food Engineering 79:2, pages 459-470.
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Caterina Prinzivalli, Ada Brambilla, Dario Maffi, Roberto Lo Scalzo & Danila Torreggiani. (2006) Effect of osmosis time on structure, texture and pectic composition of strawberry tissue. European Food Research and Technology 224:1, pages 119-127.
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I.G. Mandala, E.F. Anagnostaras & C.K. Oikonomou. (2005) Influence of osmotic dehydration conditions on apple air-drying kinetics and their quality characteristics. Journal of Food Engineering 69:3, pages 307-316.
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Marco Riva, Stefano Campolongo, Alexa Avitabile Leva, Andrea Maestrelli & Danila Torreggiani. (2005) Structure–property relationships in osmo-air-dehydrated apricot cubes. Food Research International 38:5, pages 533-542.
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L. A. Ramallo, C. Schvezov & R. H. Mascheroni. (2016) Mass Transfer During Osmotic Dehydration of Pineapple. Food Science and Technology International 10:5, pages 323-332.
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Frédéric Prothon, Lı́lia M. Ahrné, Tomas Funebo, Siw Kidman, Maud Langton & Ingegerd Sjöholm. (2001) Effects of Combined Osmotic and Microwave Dehydration of Apple on Texture, Microstructure and Rehydration Characteristics. LWT - Food Science and Technology 34:2, pages 95-101.
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