4.7 Article

Effect of Different Process Parameters and Ultrasonic Treatment During Solid Osmotic Dehydration of Jasmine for Extraction of Flavoured Syrup on the Mass Transfer Kinetics and Quality Attributes

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Kinetic Mechanism of Hazelnut Oil Extraction with Ultrasound-Assisted Osmotic Dehydration Pretreatment

Chin Hong Geow et al.

Summary: Most current research focuses on increasing oil yield by adjusting process parameters or exploring alternative techniques, with limited investigation into the effects of extraction parameters on kinetic mechanisms. This study uses osmotic dehydration as pretreatment and examines the impact of ultrasound amplitude, osmotic dehydration concentration, and dehydration time on hazelnut oil extraction. Kinetic modeling suggests that the So and Macdonald model is more appropriate for describing the extraction mechanism, with R(2) values ranging from 0.944 to 0.987.

FOOD AND BIOPROCESS TECHNOLOGY (2021)

Article Chemistry, Applied

Description of the volatile fraction of Erica honey from the northwest of the Iberian Peninsula

M. Shantal Rodriguez-Flores et al.

Summary: Heather honey is highly valued for its sensory profile, which is influenced by volatile compounds. This study analyzed 33 heather honey samples to identify key volatile compounds and found 58 organic compounds, with hotrienol, phenylacetaldehyde, and cis-linalool being the most abundant. The volatile profile showed homogeneity across samples and a close relationship with the main pollen types.

FOOD CHEMISTRY (2021)

Article Food Science & Technology

Functional, nutritional, antinutritional, and microbial assessment of novel fermented sugar syrup fortified with pre-mature fruits of Totapuri mango and star gooseberry

Srinivasan Ramalingam et al.

Summary: The study aimed at developing new value-added star gooseberry (SGFSS) and Totapuri mango fruit sugar syrup (TMFSS), evaluated for microbial, nutritional, organoleptic, and functional characteristics. TMFSS demonstrated higher total sugars, polyphenols, flavonoids, and tannins with better antioxidant activity, while SGFSS had higher mineral content and yeast and mold content.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Review Chemistry, Analytical

A comprehensive review on analytical techniques to detect adulteration of maple syrup

Faez Mohammed et al.

Summary: Maple syrup adulteration incidents are on the rise, prompting the need for fast, accurate, and modern analytical methods for detection. Recent advances have been made in researching analytical methods for detecting different types of maple syrup adulterations.

MICROCHEMICAL JOURNAL (2021)

Article Agronomy

Extraction of Ziziphus lotus fruit syrups: effect of enzymatic extraction and temperature on their rheological and chemical properties

Touka Letaief et al.

Summary: The study analyzed the chemical composition and rheological properties of Ziziphus lotus fruit syrups prepared using traditional and enzymatic methods, finding them to be potential energy sources with different flow behaviors at varying concentrations. The research suggests that these syrups have potential for commercial development.

INTERNATIONAL AGROPHYSICS (2021)

Article Acoustics

Osmotic dehydration and convective drying of kiwifruit (Actinidia deliciosa) - The influence of ultrasound on process kinetics and product quality

Joanna Kroehnke et al.

Summary: This study evaluated the impact of ultrasound on the osmotic dehydration and drying processes of kiwifruit, finding that ultrasound can enhance water loss and solid gain during osmotic dehydration, reduce drying time, and increase the retention of valuable components, thus ensuring microbiological stability of the samples.

ULTRASONICS SONOCHEMISTRY (2021)

Review Chemistry, Multidisciplinary

Current Applications of Ultrasound in Fruit and Vegetables Osmotic Dehydration Processes

Malgorzata Nowacka et al.

Summary: Osmotic dehydration is commonly used in food processing, with recent studies focusing on combining it with sonication for improved efficiency. This approach utilizes ultrasound as a pretreatment method and support during the dehydration process, with a focus on its impact on microstructure.

APPLIED SCIENCES-BASEL (2021)

Article Chemistry, Applied

Sonication, osmosonication and vacuum-assisted osmosonication pretreatment of Ghanaian garlic slices: Effect on physicochemical properties and quality characteristics

Raphael N. Alolga et al.

Summary: The study found that V + US + OD pretreatment had the best impact on the quality of Ghanaian garlic and the drying process, with higher antioxidant activities, total phenolic content, and total flavonoid content, as well as shorter drying time and greater energy efficiency.

FOOD CHEMISTRY (2021)

Article Biochemistry & Molecular Biology

Multidimensional Comparative Analysis of Bioactive Phenolic Compounds of Honeys of Various Origin

Michal Goslinski et al.

Summary: Honey is a natural product with health benefits derived from its bioactive compounds. Different types of honey have varying antioxidant capacities and polyphenol contents. Manuka, Malaysian, and honeydew honeys exhibit the highest antioxidant properties and unique phenolic compound profiles.

ANTIOXIDANTS (2021)

Article Agriculture, Multidisciplinary

Mass transfer during osmotic dehydrationand its effect on anthocyanin retention of microwave vacuum-dried blackberries

Chunfang Song et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2020)

Article Engineering, Chemical

Sucrose syrup reuse during one- and multi-stage osmotic dehydration of pineapple

Paula R. Fernandez et al.

JOURNAL OF FOOD PROCESS ENGINEERING (2020)

Article Biotechnology & Applied Microbiology

Thermal and Rheological Properties of Juices and Syrups during Non-centrifugal Sugar Cane (Jaggery) Production

Angela L. Alarcon et al.

FOOD AND BIOPRODUCTS PROCESSING (2020)

Article Food Science & Technology

The Influence of Natural Basil Seed Gum Coats on the Kinetics of Osmotic Dehydration of Apple Rings

Ahmad Etemadi et al.

FOOD AND BIOPROCESS TECHNOLOGY (2020)

Article Food Science & Technology

Mass transfer modelling in ultrasound assisted osmotic dehydration of kiwi fruit

Rashmi Prithani et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2020)

Article Food Science & Technology

Mass transfer characteristics during ultrasound-assisted osmotic dehydration of button mushroom (Agaricus bisporus)

Fei Pei et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2019)

Article Engineering, Chemical

High pressure assisted osmotic dehydrated ginger slices

Kshirod K. Dash et al.

JOURNAL OF FOOD ENGINEERING (2019)

Article Engineering, Chemical

Effect of high pressure on mass transfer kinetics of granny smith apple

Kshirod K. Dash et al.

DRYING TECHNOLOGY (2018)

Article Food Science & Technology

Mass Transfer Kinetic and Quality Changes During High-Pressure Impregnation (HPI) of Jumbo Squid (Dosidicus gigas) Slices

Roberto Lemus-Mondaca et al.

FOOD AND BIOPROCESS TECHNOLOGY (2018)

Review Food Science & Technology

Effect of iodized salt on organoleptic properties of processed foods: a systematic review

Jessica L. Blankenship et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2018)

Review Engineering, Chemical

A Review on Osmotic Dehydration of Fruits and Vegetables: An Integrated Approach

V. Ramya et al.

JOURNAL OF FOOD PROCESS ENGINEERING (2017)

Article Food Science & Technology

Osmotic dehydration in production of sustainable and healthy food

Agnieszka Ciurzynska et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)

Article Food Science & Technology

OPTIMIZATION OF OSMOTIC DEHYDRATION OF APPLES IN SUGAR BEET MOLASSES

Gordana B. Koprivica et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2014)

Article Food Science & Technology

Sensory Differences between Product Matrices Made with Beet and Cane Sugar Sources

Brittany L. Urbanus et al.

JOURNAL OF FOOD SCIENCE (2014)

Article Food Science & Technology

The effects of date syrup and guar gum on physical, rheological and sensory properties of low fat frozen yoghurt dessert

Elnaz Milani et al.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2011)

Article Engineering, Chemical

Effect of Immersion Time in Osmosis and Ultrasound on Papaya Cell Structure during Dehydration

Sueli Rodrigues et al.

DRYING TECHNOLOGY (2009)

Article Agriculture, Multidisciplinary

Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity

V Dewanto et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)