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REVIEW

Recent Development in Osmotic Dehydration of Fruit and Vegetables: A Review

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Read on this site (5)

Yiwen Huang, Min Zhang, Arun S. Mujumdar, Zhenjiang Luo & Zhongxiang Fang. (2023) Dehydrated fruits and vegetables using low temperature drying technologies and their application in functional beverages: a review. Drying Technology 41:6, pages 868-889.
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Wan Mohd Fadli Wan Mokhtar, Sameer Khalil Ghawi & Keshavan Niranjan. (2019) Dehydration of potato slices following brief dipping in osmotic solutions: Effect of conditions and understanding the mechanism of water loss. Drying Technology 37:7, pages 885-895.
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Li-Zhen Deng, Arun S. Mujumdar, Qian Zhang, Xu-Hai Yang, Jun Wang, Zhi-An Zheng, Zhen-Jiang Gao & Hong-Wei Xiao. (2019) Chemical and physical pretreatments of fruits and vegetables: Effects on drying characteristics and quality attributes – a comprehensive review. Critical Reviews in Food Science and Nutrition 59:9, pages 1408-1432.
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Sílvia Pimentel Marconi Germer, Marcelo Antônio Morgano, Marta Gomes da Silva, Neliane Ferraz de Arruda Silveira & Elaine de Cássia Guerreiro Souza. (2016) Effect of reconditioning and reuse of sucrose syrup in quality properties and retention of nutrients in osmotic dehydration of guava. Drying Technology 34:8, pages 997-1008.
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Articles from other publishers (46)

Yasamin Soleimanian, Cristina Ratti, Ahasanul Karim, Denis Rodrigue & Seddik Khalloufi. (2023) Simultaneous valorization of discarded tomato and whey through osmotic dehydration: Development of high value-added products, rheological characterizations, and mass transfer modeling. Journal of Food Engineering 359, pages 111713.
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Xiaojuan Wang & Hao Feng. (2023) Pea protein isolate and inulin as plant‐based biomacromolecules for reduction of sugar uptake in osmotic dehydration. Journal of Food Process Engineering 46:9.
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Xiaojuan Wang, Ragya Kapoor & Hao Feng. (2023) Exploring the effects of vacuum and ultrasound treatments on calcium fortification in osmotically dehydrated apple slices. LWT 187, pages 115386.
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Guohua Li, Bo Wang, Zhilong Du, Mengge Li & Weiqiao Lv. (2023) Effects of osmotic dehydration pretreatment on the drying and characteristics of pineapple slices after microwave hot air rolling bed drying. International Journal of Food Engineering 19:7-8, pages 315-327.
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Ionuț Dumitru Veleșcu, Roxana Nicoleta Rațu, Vlad-Nicolae Arsenoaia, Radu Roșca, Petru Marian Cârlescu & Ioan Țenu. (2023) Research on the Process of Convective Drying of Apples and Apricots Using an Original Drying Installation. Agriculture 13:4, pages 820.
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Navin K. Rastogi. 2023. Drying Technology in Food Processing. Drying Technology in Food Processing 241 304 .
Richard Owusu-Apenten & Ernest R. VieiraRichard Owusu-Apenten & Ernest Vieira. 2023. Elementary Food Science. Elementary Food Science 317 334 .
B. Lončar, M. Nićetin, J. Filipović, V. Filipović, V. Knežević, L. Pezo & D. Šuput. (2022) Mass transfer rate and osmotic treatment efficiency of peaches. Acta Universitatis Sapientiae, Alimentaria 15:1, pages 1-10.
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Ravi Pandiselvam, Yamini Tak, Emine Olum, O. J. Sujayasree, Yeliz Tekgül, Gülşah Çalışkan Koç, Manpreet Kaur, Pratik Nayi, Anjineyulu Kothakota & Manoj Kumar. (2021) Advanced osmotic dehydration techniques combined with emerging drying methods for sustainable food production: Impact on bioactive components, texture, color, and sensory properties of food. Journal of Texture Studies 53:6, pages 737-762.
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Xinxin Feng, Jie Sun, Bangdi Liu, Xinqun Zhou, Lihua Jiang & Weibo Jiang. (2022) Effect of gradient concentration pre‐osmotic dehydration on keeping air‐dried apricot antioxidant activity and bioactive compounds. Journal of Food Processing and Preservation 46:7.
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Leandro Levate Macedo, Jefferson Luiz Gomes Corrêa, Cintia da Silva Araújo & Wallaf Costa Vimercati. (2022) Effect of osmotic agent and vacuum application on mass exchange and qualitative parameters of osmotically dehydrated strawberries. Journal of Food Processing and Preservation 46:7.
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Artur Wiktor, Magdalena Chadzynska, Katarzyna Rybak, Magdalena Dadan, Dorota Witrowa-Rajchert & Malgorzata Nowacka. (2022) The Influence of Polyols on the Process Kinetics and Bioactive Substance Content in Osmotic Dehydrated Organic Strawberries. Molecules 27:4, pages 1376.
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Karla Aguilar. (2022) Evaluating ultrasound pre-treatment as a tool for improving the process of a fermented beverage made from pineapple by-products. Brazilian Journal of Food Technology 25.
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Pradeep K. Malakar, Jing Liu, Qian Wu, Zhaohuan Zhang & Yong Zhao. 2022. Stress Responses of Foodborne Pathogens. Stress Responses of Foodborne Pathogens 125 140 .
Aryan Mehta, Amanjeet Singh, Akhand Pratap Singh, Pramod K. Prabhakar & Nitin Kumar. (2021) Ultrasonic induced effect on mass transfer characteristics during osmotic dehydration of aonla ( Phyllanthus emblica L.) slices: A mathematical modeling approach . Journal of Food Process Engineering 44:12.
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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.
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Julio E. González-Pérez, Nelly Ramírez-Corona & Aurelio López-Malo. (2021) Mass Transfer During Osmotic Dehydration of Fruits and Vegetables: Process Factors and Non-Thermal Methods. Food Engineering Reviews 13:2, pages 344-374.
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Chun-ju Liu, You-lin Xue, Jia Guo, Han-ci Ren, Song Jiang, Da-jing Li, Jiang-feng Song & Zhong-yuan Zhang. (2021) Citric acid and sucrose pretreatment improves the crispness of puffed peach chips by regulating cell structure and mechanical properties. LWT 142, pages 111036.
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Bartosz Kulczyński, Joanna Suliburska, Monika Rybarczyk & Anna Gramza-Michałowska. (2021) The effect of osmotic dehydration conditions on the calcium content in plant matrice. Food Chemistry 343, pages 128519.
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Lawrence Olusegun Ajala, John O. Igidi, Temitope Omolayo Fasuan & Chidinma Emmanuel Ominyi. (2020) Osmo-predried fluted pumpkin ( Telfairia occidentalis ) leaf and its nutri-economic evaluation . Nutrition & Food Science 51:2, pages 289-299.
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Aybike KAMİLOĞLU, Naciye KUTLU KANTAR & Tuğba ELBİR. (2021) Et ve Et Ürünlerine Uygulanan Ozmotik Dehidrasyon İşleminin Önemi. European Journal of Science and Technology.
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N A Gribova, V I Perov, L G Eliseeva, L V Berketova, M A Nikolayeva & N L Soltaeva. (2021) Innovative technology of processing berries by osmotic dehydration. IOP Conference Series: Earth and Environmental Science 624:1, pages 012119.
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Igor Piotr Turkiewicz, Aneta Wojdyło, Karolina Tkacz, Krzysztof Lech & Paulina Nowicka. (2020) Osmotic Dehydration as a Pretreatment Modulating the Physicochemical and Biological Properties of the Japanese Quince Fruit Dried by the Convective and Vacuum-Microwave Method. Food and Bioprocess Technology 13:10, pages 1801-1816.
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Xi Bai, Matteo Campagnoli, Sophie Butot, Thierry Putallaz, Lise Michot & Sophie Zuber. (2020) Inactivation by osmotic dehydration and air drying of Salmonella, Shiga toxin-producing Escherichia coli, Listeria monocytogenes, hepatitis A virus and selected surrogates on blueberries. International Journal of Food Microbiology 320, pages 108522.
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S. M. Atiqure Rahman, Ahmed M. Nassef, Mujahed Al-Dhaifallah, Mohammad Ali Abdelkareem & Hegazy Rezk. (2020) The Effect of a New Coating on the Drying Performance of Fruit and Vegetables Products: Experimental Investigation and Artificial Neural Network Modeling. Foods 9:3, pages 308.
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Abdul Rahaman, Xin-An Zeng, Ankita Kumari, Muhammad Rafiq, Azhari Siddeeg, Muhammad Faisal Manzoor, Zulqarnain Baloch & Zahoor Ahmed. (2019) Influence of ultrasound-assisted osmotic dehydration on texture, bioactive compounds and metabolites analysis of plum. Ultrasonics Sonochemistry 58, pages 104643.
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Ita Sulistyawati, Siet Sijtsema, Matthijs Dekker, Ruud Verkerk & Bea Steenbekkers. (2019) Exploring consumers’ health perception across cultures in the early stages of new product development. British Food Journal 121:9, pages 2116-2131.
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Oluwatoyin Ayetigbo, Sajid Latif, Adebayo Abass & Joachim Müller. (2019) Osmotic dehydration kinetics of biofortified yellow-flesh cassava in contrast to white-flesh cassava (Manihot esculenta). Journal of Food Science and Technology 56:9, pages 4251-4265.
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Jhonatan Andres Rodriguez Manrique, Angélica Maria Torregroza Espinosa & Rodrigo Daniel Salgado Ordosgoitia. (2019) Kinetics of mass transfer during osmotic dehydration of auyama (Caribbean pumpkin) in ternary solutions. DYNA 86:209, pages 120-125.
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Kshirod K. Dash, V.M. Balasubramaniam & Shreya Kamat. (2019) High pressure assisted osmotic dehydrated ginger slices. Journal of Food Engineering 247, pages 19-29.
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Fei Pei, KunPeng Xiao, Lifu Chen, Wenjian Yang, Liyan Zhao, Yong Fang, Ning Ma, Alfred Mugambi Mariga & Qiuhui Hu. (2019) Mass transfer characteristics during ultrasound-assisted osmotic dehydration of button mushroom (Agaricus bisporus). Journal of Food Science and Technology 56:4, pages 2213-2223.
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Theofania N. Tsironi & Petros S. Taoukis. 2019. Reference Module in Food Science. Reference Module in Food Science.
Wei Luo, Silvia Tappi, Chunfang Wang, Yong Yu, Songming Zhu, Marco Dalla Rosa & Pietro Rocculi. (2018) Effect of High Hydrostatic Pressure (HHP) on the Antioxidant and Volatile Properties of Candied Wumei Fruit (Prunus mume) During Osmotic Dehydration. Food and Bioprocess Technology 12:1, pages 98-109.
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Wei Luo, Silvia Tappi, Chunfang Wang, Yong Yu, Songming Zhu & Pietro Rocculi. (2018) Study of the Effect of High Hydrostatic Pressure (HHP) on the Osmotic Dehydration Mechanism and Kinetics of Wumei Fruit (Prunus mume). Food and Bioprocess Technology 11:11, pages 2044-2054.
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F.R. Assis, R.M.S.C. Morais & A.M.M.B. Morais. (2018) Rehydration of osmotically pre-treated apple cubes dried by hot air, microwave, and freeze-drying. Acta Alimentaria 47:3, pages 315-323.
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Fernanda Rosa Assis, Rui Manuel Santos Costa de Morais & Alcina Maria Miranda Bernardo de Morais. (2018) Mathematical modelling of the osmotic dehydration of physalis. Brazilian Journal of Food Technology 21:0.
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Zeki Berk. 2018. Food Process Engineering and Technology. Food Process Engineering and Technology 513 566 .
Letícia Fernandes de Oliveira, Jefferson Luiz Gomes Corrêa, Diego Alvarenga Botrel, Marina Barbosa Vilela, Luís Roberto Batista & Luísa Freire. (2017) Reuse of sorbitol solution in pulsed vacuum osmotic dehydration of yacon ( Smallanthus sonchifolius ) . Journal of Food Processing and Preservation 41:6, pages e13306.
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Hanna Kowalska, Agata Marzec, Jolanta Kowalska, Agnieszka Ciurzyńska, Kinga Czajkowska, Joanna Cichowska, Katarzyna Rybak & Andrzej Lenart. (2017) Osmotic dehydration of Honeoye strawberries in solutions enriched with natural bioactive molecules. LWT - Food Science and Technology 85, pages 500-505.
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Fernanda R. Assis, Rui M.S.C. Morais & Alcina M.M.B. Morais. (2017) Mathematical Modelling of Osmotic Dehydration Kinetics of Apple Cubes. Journal of Food Processing and Preservation 41:3, pages e12895.
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Pengfei Zhang, Linyan Zhou, Jinfeng Bi, Xuan Liu, Jian Lyu, Qinqin Chen & Xinye Wu. (2017) Drying Kinetics and Quality Attributes of Peach Cylinders as Affected by Osmotic Pretreatments and Infrared Radiation Drying. International Journal of Food Engineering 13:5.
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Ritika Puri, Kaushik Khamrui, S.K. Tomar & Vaibhao Lule. (2017) Effect of Ingredients and Processing Parameters on the Texture and Microstructure of Acid-Heat Coagulated Dairy Dessert. Journal of Food Processing and Preservation 41:2, pages e12841.
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Ana Paula Miguel Landim, Maria Ivone Martins Jacintho Barbosa & José Lucena Barbosa Júnior. (2016) Influence of osmotic dehydration on bioactive compounds, antioxidant capacity, color and texture of fruits and vegetables: a review. Ciência Rural 46:10, pages 1714-1722.
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Letícia Fernandes de Oliveira, Jefferson Luiz Gomes Corrêa, Michel Cardoso de Angelis Pereira, Alcinéia de Lemos Souza Ramos & Marina Barbosa Vilela. (2016) Osmotic dehydration of yacon (Smallanthus sonchifolius): Optimization for fructan retention. LWT - Food Science and Technology 71, pages 77-87.
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Qingming Ma, Yang Song, Grit Baier, Christian Holtze & Ho Cheung Shum. (2016) Osmo-solidification of all-aqueous emulsion with enhanced preservation of protein activity. Journal of Materials Chemistry B 4:7, pages 1213-1218.
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