Citations (82)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (7)
G. V. S. Bhagya Raj & Kshirod K. Dash. (2022) Comprehensive study on applications of artificial neural network in food process modeling. Critical Reviews in Food Science and Nutrition 62:10, pages 2756-2783.
Read now
Read now
M.A. Ruiz-Cabrera, G. Flores-Gómez, R. González-García, A. Grajales-Lagunes, M. Moscosa-Santillan & M. Abud-Archila. (2008) Water Diffusivity and Quality Attributes of Fresh and Partially Osmodehydrated Cactus Pear (Opuntia Ficus Indica) Subjected to Air-Dehydration. International Journal of Food Properties 11:4, pages 887-900.
Read now
Read now
K.O. Falade & J.C. Igbeka. (2007) Osmotic Dehydration of Tropical Fruits and Vegetables. Food Reviews International 23:4, pages 373-405.
Read now
Read now
C. I. Ochoa-Martínez, H. S. Ramaswamy & A. A. Ayala-Aponte. (2007) Artificial Neural Network Modeling of Osmotic Dehydration Mass Transfer Kinetics of Fruits. Drying Technology 25:1, pages 85-95.
Read now
Read now
Hui Cao, Min Zhang, ArunS. Mujumdar, Wei-hua Du & Jin-cai Sun. (2006) Optimization of Osmotic Dehydration of Kiwifruit. Drying Technology 24:1, pages 89-94.
Read now
Read now
C.I. Ochoa-Martínez & A. Ayala-Aponte. (2005) MODELOS MATEMÁTICOS DE TRANSFERENCIA DE MASA EN DESHIDRATACIÓN OSMÓTICA
MATHEMATICAL MODELS OF MASS TRANSFER IN OSMOTIC DEHYDRATION
MODELOS MATEMÁTICOS DE TRANSFERENCIA DE MASA EN DESHIDRATACIÓN OSMÓTICA. Ciencia y Tecnologia Alimentaria 4:5, pages 330-342.
Read now
Read now
W. MacGregor. (2005) Effects of Air Velocity, Air Temperature, and Berry Diameter on Wild Blueberry Drying. Drying Technology 23:1-2, pages 387-396.
Read now
Read now
Articles from other publishers (75)
Hae-Il Yang, Sung-Gi Min, Ji-Hee Yang, Mi-Ai Lee, Sung-Hee Park, Jong-Bang Eun & Young-Bae Chung. (2024) Predictive modeling and mass transfer kinetics of tumbling-assisted dry salting of kimchi cabbage. Journal of Food Engineering 361, pages 111742.
Crossref
Crossref
Jonata M. Ueda, Patricia Morales, Virginia Fernández-Ruiz, Anabela Ferreira, Lillian Barros, Marcio Carocho & Sandrina A. Heleno. (2023) Powdered Foods: Structure, Processing, and Challenges: A Review. Applied Sciences 13:22, pages 12496.
Crossref
Crossref
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
.
Natalia A. Stavropoulou, Vassilis-Aggelos Pavlidis & Maria C. Giannakourou. (2022) Optimization of Osmotic Dehydration of White Mushrooms by Response Surface Methodology for Shelf-Life Extension and Quality Improvement of Frozen End-Products. Foods 11:15, pages 2354.
Crossref
Crossref
Yahui Meng, Botong Li & Xinhui Si. (2022) Numerical analysis of fractional viscoelastic fluid problem solved by finite difference scheme. Computers & Mathematics with Applications 113, pages 225-242.
Crossref
Crossref
Mariela Maldonado & Juan González Pacheco. (2022) Mathematical modelling of mass transfer phenomena for sucrose and lactitol molecules during osmotic dehydration of cherries. Heliyon 8:1, pages e08788.
Crossref
Crossref
Arash Ghaitaranpour, Mohebbat Mohebbi & Arash Koocheki. (2021) An innovative model for describing oil penetration into the doughnut crust during hot air frying. Food Research International 147, pages 110458.
Crossref
Crossref
Klaudia Masztalerz, Jacek Łyczko, Krzysztof Lech, Antoni Szumny & Adam Figiel. (2021) The effect of filtrated osmotic solutions based on chokeberry juice enriched with mint extract on volatile compounds in dried apples. Journal of Food Process Engineering 44:7.
Crossref
Crossref
Yu-Hao Zhou, Izabela Staniszewska, Zi-Liang Liu, Danuta Zielinska, Hong-Wei Xiao, Zhongli Pan, Konrad W. Nowak & Magdalena Zielinska. (2021) Microwave-vacuum-assisted drying of pretreated cranberries: Drying kinetics, bioactive compounds and antioxidant activity. LWT 146, pages 111464.
Crossref
Crossref
Jaqueline S. Guedes, Karoline C. Santos, Nanci Castanha, Meliza L. Rojas, Manoel D. Matta Junior, Dâmaris C. Lima & Pedro E.D. Augusto. (2021) Structural modification on potato tissue and starch using ethanol pre-treatment and drying process. Food Structure 29, pages 100202.
Crossref
Crossref
Bahram Hosseinzadeh Samani, Asghar Khodadadi, Sajad Rostami & Zahra Lorigooini. (2021)
Investigation and optimization of the effect of osmotic‐ultrasound drying pretreatment on qualitative properties and process energy consumption of
Cornus mas
. Journal of Food Processing and Preservation 45:5.
Crossref
Crossref
Yahui Meng, Botong Li, Xinhui Si, Xuehui Chen & Fawang Liu. (2021) On the process of filtration of fractional viscoelastic liquid food. Communications in Theoretical Physics 73:4, pages 045004.
Crossref
Crossref
Klaudia Masztalerz, Adam Figiel, Anna Michalska-Ciechanowska, Aneta Wojdyło, Paulina Nowicka & Krzysztof Lech. (2020) The Effect of Filtration on Physical and Chemical Properties of Osmo-Dehydrated Material. Molecules 25:22, pages 5412.
Crossref
Crossref
Paula R. Fernández, Nancy Lovera & Laura A. Ramallo. (2020) Sucrose syrup reuse during one‐ and multi‐stage osmotic dehydration of pineapple. Journal of Food Process Engineering 43:6.
Crossref
Crossref
Nadiarid Jiménez, Joseph Bassama, Marvin Soto, Manuel Dornier, Ana Mercedes Pérez, Fabrice Vaillant & Philippe Bohuon. (2020) Coupling osmotic dehydration with heat treatment for green papaya impregnated with blackberry juice solution. International Journal of Food Science & Technology 55:6, pages 2551-2561.
Crossref
Crossref
Dafni Dimakopoulou-Papazoglou & Eugenios Katsanidis. (2019) Osmotic Processing of Meat: Mathematical Modeling and Quality Parameters. Food Engineering Reviews 12:1, pages 32-47.
Crossref
Crossref
Bert Pieters, Fernanda Rosa Assis, Rui Manuel Santos Costa Morais & Alcina Maria Miranda Bernardo Morais. (2020) Quality of ‘Royal Gala’ cut apple during osmotic dehydration. Brazilian Journal of Food Technology 23.
Crossref
Crossref
Alicia GRAJALES-LAGUNES, Luis CABRERA-RUIZ, Federico GUTIÉRREZ-MICELI, Miguel Angel RUIZ-CABRERA, Luc DENDOOVEN & Miguel ABUD-ARCHILA. (2019) Anthocyanins from blackberry (Rubus fructicosus L.) impregnated in yam bean (Pachyrhizus erosus (L.) Urb.) by osmotic dehydration. Food Science and Technology 39:4, pages 922-929.
Crossref
Crossref
Maanas Sharma & Kshirod K. Dash. (2019) Effect of ultrasonic vacuum pretreatment on mass transfer kinetics during osmotic dehydration of black jamun fruit. Ultrasonics Sonochemistry 58, pages 104693.
Crossref
Crossref
Meliza L. Rojas, Isabela Silveira & Pedro E. D. Augusto. (2019) Improving the infrared drying and rehydration of potato slices using simple approaches: Perforations and ethanol. Journal of Food Process Engineering 42:5.
Crossref
Crossref
Md. Shafiq Alam, Manpreet Kaur & H. G. Ramya. (2017) Mass Transfer Kinetics for Osmotic Dehydration of Kinnow Fruit in Sugar Solution. Proceedings of the National Academy of Sciences, India Section B: Biological Sciences 89:1, pages 361-370.
Crossref
Crossref
Mohammad U.H. Joardder, Monjur Mourshed & Mahadi Hasan MasudMohammad U. H. Joardder, Monjur Mourshed & Mahadi Hasan Masud. 2019. State of Bound Water: Measurement and Significance in Food Processing. State of Bound Water: Measurement and Significance in Food Processing
93
118
.
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
Zamantha Escobedo-Avellaneda, Rébeca García-García, Aurora Valdez-Fragoso, Hugo Mújica-Paz & Jorge Welti-Chanes. 2018. Fruit Preservation. Fruit Preservation
335
349
.
Yusuf Chisti. 2000. Kirk-Othmer Encyclopedia of Chemical Technology. Kirk-Othmer Encyclopedia of Chemical Technology
1
70
.
Dafni Dimakopoulou-Papazoglou & Eugenios Katsanidis. (2017) Effect of Maltodextrin, Sodium Chloride, and Liquid Smoke on the Mass Transfer Kinetics and Storage Stability of Osmotically Dehydrated Beef Meat. Food and Bioprocess Technology 10:11, pages 2034-2045.
Crossref
Crossref
Teresa Delgado, José Alberto Pereira, Elsa Ramalhosa & Susana Casal. (2017) Comparison of different drying methods on the chemical and sensory properties of chestnut (Castanea sativa M.) slices. European Food Research and Technology 243:11, pages 1957-1971.
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
Dafni Dimakopoulou-Papazoglou & Eugenios Katsanidis. (2016) Mass transfer kinetics during osmotic processing of beef meat using ternary solutions. Food and Bioproducts Processing 100, pages 560-569.
Crossref
Crossref
. 2016. Innovative Processing Technologies for Foods with Bioactive Compounds. Innovative Processing Technologies for Foods with Bioactive Compounds
195
217
.
D. Tiroutchelvame, V. Sivakumar & J. Prakash Maran. (2016)
Retracted: Optimization of Mass Transfer Parameters during Osmotic Dehydration of
Momordica Charantia
Slices
. Journal of Food Processing and Preservation 40:2, pages 350-350.
Crossref
Crossref
Poonam Baniwal & Bahadur Singh Hathan. (2015) Process Parameter Optimization for the Development of Ready-to-Eat Instant Sand Pear Candy Using Response Surface Methodology. Journal of Food Processing and Preservation 39:6, pages 3098-3109.
Crossref
Crossref
R. Simpson, C. Ramírez, V. Birchmeier, A. Almonacid, J. Moreno, H. Nuñez & A. Jaques. (2015) Diffusion mechanisms during the osmotic dehydration of Granny Smith apples subjected to a moderate electric field. Journal of Food Engineering 166, pages 204-211.
Crossref
Crossref
JAGMOHAN SINGH, RAKESH KUMAR, PARSHANT BAKSHI, JULIE D BANDRAL, MONIKA SOOD & MEENAKSHI TRILOKIA. (2015) Suitability of aonla (Emblica officinalis) cultivars for development of osmo air dried slices. The Indian Journal of Agricultural Sciences 85:10, pages 1293-1297.
Crossref
Crossref
Julián Andrés Gómez Salazar, Gabriela Clemente Polo & Neus Sanjuán Pelliccer. (2015) Review of mathematical models to describe the food salting process. DYNA 82:190, pages 23-30.
Crossref
Crossref
Bethania Brochier, Ligia Damasceno Ferreira Marczak & Caciano Pelayo Zapata Noreña. (2014) Osmotic Dehydration of Yacon Using Glycerol and Sorbitol as Solutes: Water Effective Diffusivity Evaluation. Food and Bioprocess Technology 8:3, pages 623-636.
Crossref
Crossref
Agnieszka Ciurzyńska, Andrzej Lenart & Klaudyna Jolanta Gręda. (2014) Effect of pre-treatment conditions on content and activity of water and colour of freeze-dried pumpkin. LWT - Food Science and Technology 59:2, pages 1075-1081.
Crossref
Crossref
Gordana B. Koprivica, Lato L. Pezo, Biljana L. Ćurčić, Ljubinko B. Lević & Danijela Z. Šuput. (2014) Optimization of Osmotic Dehydration of Apples in Sugar Beet Molasses. Journal of Food Processing and Preservation 38:4, pages 1705-1715.
Crossref
Crossref
Navin K. Rastogi, K.S.M.S. Raghavarao & K. Niranjan. 2014. Emerging Technologies for Food Processing. Emerging Technologies for Food Processing
181
212
.
César Ozuna, Ana Puig, Jose V. García-Pérez, Antonio Mulet & Juan A. Cárcel. (2013) Influence of high intensity ultrasound application on mass transport, microstructure and textural properties of pork meat (Longissimus dorsi) brined at different NaCl concentrations. Journal of Food Engineering 119:1, pages 84-93.
Crossref
Crossref
J. Prakash Maran, V. Sivakumar, K. Thirugnanasambandham & R. Sridhar. (2013) Artificial neural network and response surface methodology modeling in mass transfer parameters predictions during osmotic dehydration of Carica papaya L.. Alexandria Engineering Journal 52:3, pages 507-516.
Crossref
Crossref
Erasmo Herman-Lara, Cecilia E. Martínez-Sánchez, Hermelinda Pacheco-Angulo, Roselis Carmona-García, Héctor Ruiz-Espinosa & Irving I. Ruiz-López. (2013) Mass transfer modeling of equilibrium and dynamic periods during osmotic dehydration of radish in NaCl solutions. Food and Bioproducts Processing 91:3, pages 216-224.
Crossref
Crossref
Rommy N. Zúñiga & Franco Pedreschi. (2011) Study of the Pseudo-equilibrium During Osmotic Dehydration of Apples and Its Effect on the Estimation of Water and Sucrose Effective Diffusivity Coefficients. Food and Bioprocess Technology 5:7, pages 2717-2727.
Crossref
Crossref
Laura Oliver, Noelia Betoret, Pedro Fito & Marcel B.J. Meinders. (2012) How to deal with visco-elastic properties of cellular tissues during osmotic dehydration. Journal of Food Engineering 110:2, pages 278-288.
Crossref
Crossref
Ricardo Quintero-Chávez, Armando Quintero-Ramos, Jorge Jiménez-Castro, John Barnard, Rubén Márquez-Meléndez, José de J. Zazueta-Morales & René R. Balandrán-Quintana. (2010) Modeling of Total Soluble Solid and NaCl Uptake during Osmotic Treatment of Bell Peppers under Different Infusion Pressures. Food and Bioprocess Technology 5:1, pages 184-192.
Crossref
Crossref
I.I. Ruiz-López, H. Ruiz-Espinosa, E. Herman-Lara & G. Zárate-Castillo. (2011) Modeling of kinetics, equilibrium and distribution data of osmotically dehydrated carambola (Averrhoa carambola L.) in sugar solutions. Journal of Food Engineering 104:2, pages 218-226.
Crossref
Crossref
Manoj Mundada, Bahadur Singh Hathan & Swati Maske. (2011) Mass Transfer Kinetics during Osmotic Dehydration of Pomegranate Arils. Journal of Food Science 76:1, pages E31-E39.
Crossref
Crossref
MINA KARGOZARI, SOHRAB MOINI & ZAHRA EMAM-DJOMEH. (2010) PREDICTION OF SOME PHYSICAL PROPERTIES OF OSMODEHYDRATED CARROT CUBES USING RESPONSE SURFACE METHODOLOGY. Journal of Food Processing and Preservation 34:6, pages 1041-1063.
Crossref
Crossref
Bahadur Singh, Parmjit S. Panesar, Vikas Nanda & John F. Kennedy. (2010) Optimisation of osmotic dehydration process of carrot cubes in mixtures of sucrose and sodium chloride solutions. Food Chemistry 123:3, pages 590-600.
Crossref
Crossref
Manoj Mundada, Bahadur Singh Hathan & Swati Maske. (2010) Convective dehydration kinetics of osmotically pretreated pomegranate arils. Biosystems Engineering 107:4, pages 307-316.
Crossref
Crossref
Manoj Mundada, Bahadur Singh & Swati Maske. (2010) Optimisation of processing variables affecting the osmotic dehydration of pomegranate arils. International Journal of Food Science & Technology 45:8, pages 1732-1738.
Crossref
Crossref
I. I. Ruiz-López, R. I. Castillo-Zamudio, M. A. Salgado-Cervantes, G. C. Rodríguez-Jimenes & M. A. García-Alvarado. (2008) Mass Transfer Modeling During Osmotic Dehydration of Hexahedral Pineapple Slices in Limited Volume Solutions. Food and Bioprocess Technology 3:3, pages 427-433.
Crossref
Crossref
S. Lertworasirikul & S. Saetan. (2010) Artificial neural network modeling of mass transfer during osmotic dehydration of kaffir lime peel. Journal of Food Engineering 98:2, pages 214-223.
Crossref
Crossref
Gordana KoprivicaB.B., Nevena MisljenovicM.M., Ljubinko LevicB.B., Lidija JevricR.R. & Bojana FilipcevV.V.. (2010) Osmotic dehydration of carrot in sugar beet molasses: Mass transfer kinetics. Acta Periodica Technologica:41, pages 47-55.
Crossref
Crossref
Md. Shafiq Alam, Singh Amarjit & B. K. Sawhney. (2010) Response surface optimization of osmotic dehydration process for aonla slices. Journal of Food Science and Technology 47:1, pages 47-54.
Crossref
Crossref
Michael C. FlickingerYusuf Chisti. 2009. Encyclopedia of Industrial Biotechnology. Encyclopedia of Industrial Biotechnology.
A. Valdez-Fragoso, C.M. Sáenz-Hernández, J. Welti-Chanes & H. Mújica-Paz. (2009) Cherry pepper pickling: Mass transport and firmness parameters and stability indicators. Journal of Food Engineering 95:4, pages 648-655.
Crossref
Crossref
Ayşe İspir & İnci Türk Toğrul. (2009) Osmotic dehydration of apricot: Kinetics and the effect of process parameters. Chemical Engineering Research and Design 87:2, pages 166-180.
Crossref
Crossref
Gordana KoprivicaB.B., Nevena MisljenovicM.M., Ljubinko LevicB.B. & Vjera PribisS.S.. (2009) Changes in nutritive and textural quality of apple osmodehydrated in sugar beet molasses and saccharose solutions. Acta Periodica Technologica:40, pages 35-46.
Crossref
Crossref
L. Medina-Torres, J.A. Gallegos-Infante, R.F. Gonzalez-Laredo & N.E. Rocha-Guzman. (2008) Drying kinetics of nopal (Opuntia ficus-indica) using three different methods and their effect on their mechanical properties. LWT - Food Science and Technology 41:7, pages 1183-1188.
Crossref
Crossref
Bahadur Singh, Parmjit S. Panesar & Vikas Nanda. (2008) Osmotic dehydration kinetics of carrot cubes in sodium chloride solution. International Journal of Food Science & Technology 43:8, pages 1361-1370.
Crossref
Crossref
G.E. Lombard, J.C. Oliveira, P. Fito & A. Andrés. (2008) Osmotic dehydration of pineapple as a pre-treatment for further drying. Journal of Food Engineering 85:2, pages 277-284.
Crossref
Crossref
BAHADUR SINGH, PARMJIT S. PANESAR & VIKAS NANDA. (2008) OPTIMIZATION OF OSMOTIC DEHYDRATION PROCESS OF CARROT CUBES IN SUCROSE SOLUTION. Journal of Food Process Engineering 31:1, pages 1-20.
Crossref
Crossref
Otoniel Corzo & Nelson Bracho. (2007) Determination of water effective diffusion coefficient of sardine sheets during vacuum pulse osmotic dehydration. LWT - Food Science and Technology 40:8, pages 1452-1458.
Crossref
Crossref
Yusuf Chisti. 2000. Kirk-Othmer Encyclopedia of Chemical Technology. Kirk-Othmer Encyclopedia of Chemical Technology.
C.I. Ochoa-Martínez & A.A. Ayala-Aponte. (2007) Prediction of mass transfer kinetics during osmotic dehydration of apples using neural networks. LWT - Food Science and Technology 40:4, pages 638-645.
Crossref
Crossref
Bahadur Singh, Ashok Kumar & A.K. Gupta. (2007) Study of mass transfer kinetics and effective diffusivity during osmotic dehydration of carrot cubes. Journal of Food Engineering 79:2, pages 471-480.
Crossref
Crossref
İsmail Eren & Figen Kaymak-Ertekin. (2007) Optimization of osmotic dehydration of potato using response surface methodology. Journal of Food Engineering 79:1, pages 344-352.
Crossref
Crossref
F. Chenlo, R. Moreira, C. Fernández-Herrero & G. Vázquez. (2007) Osmotic dehydration of chestnut with sucrose: Mass transfer processes and global kinetics modelling. Journal of Food Engineering 78:3, pages 765-774.
Crossref
Crossref
Luis Mayor, Ramón Moreira, Francisco Chenlo & Alberto M. Sereno. (2006) Effective Diffusion Coefficients during Osmotic Dehydration of Vegetables with Different Initial Porosity. Defect and Diffusion Forum 258-260, pages 575-585.
Crossref
Crossref
F. Chenlo, R. Moreira, C. Fernández-Herrero & G. Vázquez. (2006) Experimental results and modeling of the osmotic dehydration kinetics of chestnut with glucose solutions. Journal of Food Engineering 74:3, pages 324-334.
Crossref
Crossref
Pheeraya Chottanom .Singhanant Phoungcha .. (2005) Moisture Desorption Isotherms for Fresh and Osmotically Treated Mangoes. Pakistan Journal of Biological Sciences 8:2, pages 239-243.
Crossref
Crossref
NK Rastogi, KSMS Raghavarao & K Niranjan. 2005. Emerging Technologies for Food Processing. Emerging Technologies for Food Processing
221
249
.
Mariela Beatriz Maldonado & Juan Ignacio González Pacheco. (2021) Mathematical Modelling of Mass Transfer Phenomena for Sucrose and Lactitol Molecules During Osmotic Dehydration of Cherries. SSRN Electronic Journal.
Crossref
Crossref