Developments in osmotic dehydration of foods

Modifications on the Processing Parameters of Traditional Pineapple Slices by Stabilized Sound Pressure of Multiple Frequency Ultrasonic-Assisted Osmotic Dehydration

“…Namely, the osmotic pressure difference positively correlates with the OD dehydration rate [41]. It was hypothesized that another possible explanation was that the initial OD phase was a rapid diffusion from high to low concentrations, resulting in a rapid increase in the SG rate, whereas the SG rate plateaued over time as the sugar filled the capillaries in the pineapple slices [42]. Subsequently, the accumulation phenomenon observed in pineapple slices leads to increased resistance to outward water transfer into the sugar osmotic solution [42,43].…”

“…Moreover, the diffusion rate between suspended solids and liquids at the boundary of the UA wave field is contingent on both frequency and pressure variables [42]. Therefore, it is crucial to consider both these factors while evaluating the acceleration of diffusion [42].…”

“…Moreover, the diffusion rate between suspended solids and liquids at the boundary of the UA wave field is contingent on both frequency and pressure variables [42]. Therefore, it is crucial to consider both these factors while evaluating the acceleration of diffusion [42]. Upon assessing various factors, such as the ingredients utilized, electric power consumption, and treatment time during practical operation, this study determined that sugar osmosis at 45 • Brix yields a satisfactory SG rate performance, thereby contributing to the efficacy of the UAOD process.…”