ReviewRecent advances in the osmotic dehydration of foods
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Cited by (362)
Developments in osmotic dehydration of foods
2023, Drying Technology in Food Processing: Unit Operations and Processing Equipment in the Food IndustryComparative study of microwave assisted and conventional osmotic dehydration of apple cubes at a constant temperature
2021, Journal of Agriculture and Food ResearchRapid determination of viable but non-culturable Campylobacter jejuni in food products by loop-mediated isothermal amplification coupling propidium monoazide treatment
2021, International Journal of Food MicrobiologyCitation Excerpt :In the current study, NaCl was used for inducing the VBNC state as it is a potent antimicrobial commonly applied in food preservation (Csonka, 1989). Osmotic dehydration in food processing is generally achieved by incorporating 5–25% of solutes (e.g., salt and sugar) into the product (Raoult-Wack, 1994). A total of 7% (w/v) NaCl was selected as various studies have confirmed successful VBNC induction at this concentration (Han et al., 2020; Lv et al., 2020).
Diffusion coefficients and volume changes of beef meat during osmotic dehydration in binary and ternary solutions
2019, Food and Bioproducts Processing
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