Recycling of osmotic solutions in microwave-osmotic dehydration: product quality and potential for creation of a novel product

2016 ◽  
Vol 96 (10) ◽  
pp. 3515-3523 ◽  
Author(s):  
Derek Wray ◽  
Hosahalli S Ramaswamy
Keyword(s):  
Product Quality ◽  
Osmotic Dehydration ◽  
Dehydration Product

Osmotic Dehydration of Fruit: Influence of Osmotic Agents on Drying Behavior and Product Quality

1985 ◽  
Vol 50 (5) ◽  
pp. 1217-1219 ◽  
Author(s):  
C. R. LERICI ◽  
G. PINNAVAIA ◽  
M. DALLA ROSA ◽  
L. BARTOLUCCI
Keyword(s):  
Product Quality ◽  
Osmotic Dehydration ◽  
Drying Behavior ◽  
Osmotic Agents

scholarly journals Influences of Osmotic Dehydration on Drying Behavior and Product Quality of Coconut (Cocos nucifera)

2020 ◽  
pp. 21-30
Author(s):  
Animesh Sarkar ◽  
Tushar Ahmed ◽  
Mahabub Alam ◽  
Somirita Rahman ◽  
Shishir Kanti Pramanik
Keyword(s):  
Product Quality ◽  
Osmotic Dehydration ◽  
Cocos Nucifera ◽  
Solution Concentration ◽  
Moisture Loss ◽  
Solution Temperature ◽  
Sugar Solution ◽  
Thin Layer Drying ◽  
Drying Behavior ◽  
Osmotic Solution

This research was conducted to assess the drying kinetics and product quality during osmotic dehydration and air drying of coconut cuts. The coconuts were osmotically pretreated by different concentration of sugar solution (40 °Brix, 50 °Brix, and 60 °Brix) and temperature of osmotic solution (35°C, 45°C and 55°C) were maintained. The proportion of fruit to solution was maintained 1:4 (w/v) and pretreatment process length was 3 hours. Higher osmotic solution temperature at 55°C with low concentration 40 °Brix resulted in a huge reduction of antioxidant activity, vitamin C, polyphenol, and color contents while higher osmotic solution concentration at 50 °Brix with lower temperature 35°C held more. The present investigation likewise exhibited that moisture loss and solute gain rate extended with the increasing of osmotic solution temperature and concentration. The outcomes demonstrated that drying regime was typically in the falling rate period. We used regression analysis to the experimental drying data to fit three thin layer drying models. The most appropriate model(s) was selected using correlation coefficient (R2) and root mean square error (RMSE). The page model showed a better fit of the experimental drying data (as compared to other models) on the basis that R2> 0.9997 and RMSE < 0.0011. These data represent a good contribution to further investigation on the mass transfer kinetics and also demonstrated that fruits could be preserved with higher nutrient applying osmotic dehydration technique.

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

2021 ◽  
Vol 71 ◽  
pp. 105377
Author(s):  
Joanna Kroehnke ◽  
Justyna Szadzińska ◽  
Elżbieta Radziejewska-Kubzdela ◽  
Roża Biegańska-Marecik ◽  
Grzegorz Musielak ◽  
...  
Keyword(s):  
Product Quality ◽  
Osmotic Dehydration ◽  
Actinidia Deliciosa ◽  
Convective Drying ◽  
Process Kinetics

Osmotic dehydration of pineapple: kinetics and product quality

1996 ◽  
Vol 29 (3-4) ◽  
pp. 227-233 ◽  
Author(s):  
Expedito T.F. Silveira ◽  
M.Shafiur Rahman ◽  
Ken A. Buckle
Keyword(s):  
Product Quality ◽  
Osmotic Dehydration

Quality Characteristics, Respiration Rates, and Microbial Stability of Osmotically Treated Mango Tissue (Mangifera indica L.) with or without Calcium Lactate

2008 ◽  
Vol 14 (4) ◽  
pp. 355-365 ◽  
Author(s):  
J.D. Torres ◽  
M.L. Castelló ◽  
I. Escriche ◽  
A. Chiralt
Keyword(s):  
Mechanical Properties ◽  
Product Quality ◽  
Osmotic Dehydration ◽  
Mangifera Indica ◽  
Point Of View ◽  
Calcium Lactate ◽  
Respiration Rates ◽  
Treatment Conditions ◽  
Microbial Stability ◽  
Induced Changes

Mango minimally processed (20 °Brix) was obtained by applying osmotic treatments and the product quality development was evaluated throughout storage. Osmotic treatments were carried out at atmospheric pressure Osmotic dehydration (OD) and by applying a vacuum pulse osmotic dehydration (PVOD) using 45 °Brix sucrose solutions with and without calcium lactate (2%). Mechanical properties were measured after treatments and after 10 days storage. Color, microbial controls, and respiration rates were measured throughout storage time, in order to evaluate the development of the different parameters which affect product quality. Osmotic treatments induced changes in the physical properties, respiration rates and microbial behavior, depending on the treatment conditions and the addition of calcium lactate. From the microbiological point of view the most stable samples are those treated with calcium in both OD and PVOD treatments. Respiration rates were also reduced to a greater extent in these treatments. Mechanical properties are also better preserved when calcium is applied in PVOD treatments. Nevertheless, a greater decrease in hue is observed in calcium treated samples which indicates that browning occurs more intensely in these cases.

Pengaruh Citra Merek, Kualitas Produk Dan Harga Terhadap Kepuasan Konsumen Pada Bisnis Franchise Minuman

2017 ◽  
Vol 24 (2) ◽  
pp. 144-153
Author(s):  
Yunita Fitri Wahyuningtyas
Keyword(s):  
Regression Analysis ◽  
Marketing Strategy ◽  
Product Quality ◽  
Multiple Regression Analysis ◽  
Multiple Regression ◽  
Sampling Method ◽  
Sampling Technique ◽  
Sampling Process ◽  
And Function ◽  
Simultaneous Influence

This research is conducted upon the emergence of many companies producing the same product of the same kind and function. It leads to the urgency of proper and well planned marketing strategy. This research aims to investigate how far the influence of branding, product quality, and price toward consumer’s satisfaction in beverage franchise business. This research utilizes 5 likert scale questionnaire which is tested by using multiple regression analysis to reveal whether or not there is partial and simultaneous influence of branding, product quality, and price toward consumer’s satisfaction in beverage franchise business. Sampling method is accidental sampling technique, in which sample of particular population is taken based on the accessibility and availability of the sample during the sampling process. Sample used is 100 samples among consumers or customers of Mang Endy Milkshake. The result shows that branding, product quality, and price influence consumer’s satisfaction in beverage franchise business.

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