Research noteNon-diffusional mechanisms occurring during vacuum osmotic dehydration
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Cited by (159)
Developments in osmotic dehydration of foods
2023, Drying Technology in Food Processing: Unit Operations and Processing Equipment in the Food IndustryElevation of gamma-aminobutyric acid (GABA) and essential amino acids in vacuum impregnation mediated germinated rice traced by MALDI imaging
2021, Food ChemistryCitation Excerpt :Osmotic treatment using vacuum impregnation (VI) was reported to improve nutritional, sensory, and textural qualities of foods by force diffusion of the target substrates into porous food or material (Occhino, Hernando, Llorca, Neri, & Pittia, 2011). This technique involves exchanging internal gas or liquid in open pores with an external liquid phase, using a hydrodynamic mechanism to promote pressure change (Fito & Pastor, 1994). The porous structure supported the impregnation of osmosis-assisted bioactive compounds under vacuum.
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