The Experts below are selected from a list of 7968 Experts worldwide ranked by ideXlab platform
Navin K Rastogi - One of the best experts on this subject based on the ideXlab platform.
-
Recent Developments in Osmotic Dehydration
Emerging Technologies for Food Processing, 2014Co-Authors: Navin K Rastogi, K.s.m.s. Raghavarao, Keshavan NiranjanAbstract:Osmotic Dehydration can be considered as the most eligible energy saving method for the partial removal of water from foods, if and even as a method of preservation in the case of candy preparation. It can affect marked reduction in the moisture content of the foods before they are subjected to further processing steps such as drying, freezing, frying, etc. The pretreatment with the Osmotic solution having concentrations lower than the natural cell concentration can improve the rehydration characteristics. Osmotic Dehydration can be used also for the natural concentration of fruits, which helps in obtaining better characteristics of food prepared from the same, such as jam. The application of various pretreatments to Osmotic Dehydration such as application of high hydrostatic pressure, high electrical field pulses, gamma irradiation, ultrasound, and vacuum and centrifugal force, can overcome the long-existing issues related to inherently slower mass transfer rates. The basic understanding of the mechanism of mass transfer during Osmotic Dehydration will play an important role in devising novel applications of this potential technique in food processing by future researchers.
-
Developments in Osmotic Dehydration
Emerging Technologies for Food Processing, 2005Co-Authors: Navin K Rastogi, K.s.m.s. Raghavarao, Keshavan NiranjanAbstract:Publisher Summary Osmotic Dehydration can be considered as the most eligible energy-saving method for the partial removal of water from foods, if and even as a method of preservation in case of candy preparation. It can affect marked reduction in the moisture content of the foods before they are subjected to further processing steps such as drying, freezing, or frying. Pretreatment with Osmotic solution having concentrations lower than the natural cell concentration can improve rehydration characteristics. Osmotic Dehydration can also be used for the natural concentration of fruits, which helps in obtaining better characteristics of food prepared from them, such as jam. Application of various pretreatments to Osmotic Dehydration such as high hydrostatic pressure, high electrical field pulses, gamma irradiation, ultrasound, vacuum, and centrifugal force, can overcome the long existing issues related to the inherently slower mass transfer rates. With the advent of newer technologies involving adsorbence and membranes, the problem of handling used Osmotic solution may find newer means of resolution, which will further increase the economical feasibility of this technology.
-
recent developments in Osmotic Dehydration methods to enhance mass transfer
Trends in Food Science and Technology, 2002Co-Authors: Navin K Rastogi, Keshavan Niranjan, K.s.m.s. Raghavarao, Dietrich KnorrAbstract:Abstract Osmotic Dehydration, due to its energy and quality related advantages, is gaining popularity as a complimentary processing step in the chain of integrated food processing. Generally, Osmotic Dehydration being a slow process, there has been a need for additional ways to increase the mass transfer without adversely affecting the quality. This gave the required motivation for many recent advances in this area. However, certain constraints still exist for the wide industrial adoption of Osmotic Dehydration, which need to be addressed in current and future research in the area. In order to compare the results of various investigators, there is a need to express research results in terms of more fundamental parameters like diffusion coefficient. Consequently, suitable methods to estimate such parameters in various foods of different size and geometry are discussed. The mechanism of Osmotic Dehydration proposed recently is described. Various methods to increase the rate of mass transfer, such as application of high hydrostatic pressure, high electrical field pulses, ultrasound, vacuum and centrifugal force are also presented.
-
Kinetics of Osmotic Dehydration under Vacuum
Lwt - Food Science and Technology, 1996Co-Authors: Navin K Rastogi, K.s.m.s. RaghavaraoAbstract:Osmotic Dehydration under vacuum was studied. The effect of vacuum application was explained on the basis of the diffusional Osmotic transport parameter, the mass transfer coefficient and interfacial area. A mathematical model is proposed to explain the mechanism of water transport during Osmotic Dehydration based on a more fundamental parameter, the Osmotic pressure. Osmotic pressure ratios were calculated for Dehydration under atmospheric conditions and under vacuum. The increased Osmotic pressure due to vacuum application was also calculated. The rate of mass transfer during Osmotic Dehydration of food increases under vacuum. The vacuum applied affects only the rate at which the equilibrium is attained and not the equilibrium Osmotic pressureper se.
-
Kinetics of Osmotic Dehydration of coconut.
Journal of Food Process Engineering, 1995Co-Authors: Navin K Rastogi, K.s.m.s. RaghavaraoAbstract:Osmotic Dehydration rates were determined for coconut over a range of Osmotic solution concentration (40-70°B) and temperature (25-45C). A semiempirical relation for kinetics of Osmotic Dehydration has been proposed, which indicates the moisture diffusion as a function of concentration of Osmotic solution and its temperature. Good agreement was observed between the observed and predicted values (correlation coefficient 0.90). The effective diffusion coefficients of water in coconut during Osmotic Dehydration were estimated and also the activation energy of the Osmotic Dehydration process of coconut was found as 1.75 × 104 J/kg-mole.
K.s.m.s. Raghavarao - One of the best experts on this subject based on the ideXlab platform.
-
Recent Developments in Osmotic Dehydration
Emerging Technologies for Food Processing, 2014Co-Authors: Navin K Rastogi, K.s.m.s. Raghavarao, Keshavan NiranjanAbstract:Osmotic Dehydration can be considered as the most eligible energy saving method for the partial removal of water from foods, if and even as a method of preservation in the case of candy preparation. It can affect marked reduction in the moisture content of the foods before they are subjected to further processing steps such as drying, freezing, frying, etc. The pretreatment with the Osmotic solution having concentrations lower than the natural cell concentration can improve the rehydration characteristics. Osmotic Dehydration can be used also for the natural concentration of fruits, which helps in obtaining better characteristics of food prepared from the same, such as jam. The application of various pretreatments to Osmotic Dehydration such as application of high hydrostatic pressure, high electrical field pulses, gamma irradiation, ultrasound, and vacuum and centrifugal force, can overcome the long-existing issues related to inherently slower mass transfer rates. The basic understanding of the mechanism of mass transfer during Osmotic Dehydration will play an important role in devising novel applications of this potential technique in food processing by future researchers.
-
Developments in Osmotic Dehydration
Emerging Technologies for Food Processing, 2005Co-Authors: Navin K Rastogi, K.s.m.s. Raghavarao, Keshavan NiranjanAbstract:Publisher Summary Osmotic Dehydration can be considered as the most eligible energy-saving method for the partial removal of water from foods, if and even as a method of preservation in case of candy preparation. It can affect marked reduction in the moisture content of the foods before they are subjected to further processing steps such as drying, freezing, or frying. Pretreatment with Osmotic solution having concentrations lower than the natural cell concentration can improve rehydration characteristics. Osmotic Dehydration can also be used for the natural concentration of fruits, which helps in obtaining better characteristics of food prepared from them, such as jam. Application of various pretreatments to Osmotic Dehydration such as high hydrostatic pressure, high electrical field pulses, gamma irradiation, ultrasound, vacuum, and centrifugal force, can overcome the long existing issues related to the inherently slower mass transfer rates. With the advent of newer technologies involving adsorbence and membranes, the problem of handling used Osmotic solution may find newer means of resolution, which will further increase the economical feasibility of this technology.
-
recent developments in Osmotic Dehydration methods to enhance mass transfer
Trends in Food Science and Technology, 2002Co-Authors: Navin K Rastogi, Keshavan Niranjan, K.s.m.s. Raghavarao, Dietrich KnorrAbstract:Abstract Osmotic Dehydration, due to its energy and quality related advantages, is gaining popularity as a complimentary processing step in the chain of integrated food processing. Generally, Osmotic Dehydration being a slow process, there has been a need for additional ways to increase the mass transfer without adversely affecting the quality. This gave the required motivation for many recent advances in this area. However, certain constraints still exist for the wide industrial adoption of Osmotic Dehydration, which need to be addressed in current and future research in the area. In order to compare the results of various investigators, there is a need to express research results in terms of more fundamental parameters like diffusion coefficient. Consequently, suitable methods to estimate such parameters in various foods of different size and geometry are discussed. The mechanism of Osmotic Dehydration proposed recently is described. Various methods to increase the rate of mass transfer, such as application of high hydrostatic pressure, high electrical field pulses, ultrasound, vacuum and centrifugal force are also presented.
-
Kinetics of Osmotic Dehydration under Vacuum
Lwt - Food Science and Technology, 1996Co-Authors: Navin K Rastogi, K.s.m.s. RaghavaraoAbstract:Osmotic Dehydration under vacuum was studied. The effect of vacuum application was explained on the basis of the diffusional Osmotic transport parameter, the mass transfer coefficient and interfacial area. A mathematical model is proposed to explain the mechanism of water transport during Osmotic Dehydration based on a more fundamental parameter, the Osmotic pressure. Osmotic pressure ratios were calculated for Dehydration under atmospheric conditions and under vacuum. The increased Osmotic pressure due to vacuum application was also calculated. The rate of mass transfer during Osmotic Dehydration of food increases under vacuum. The vacuum applied affects only the rate at which the equilibrium is attained and not the equilibrium Osmotic pressureper se.
-
Kinetics of Osmotic Dehydration of coconut.
Journal of Food Process Engineering, 1995Co-Authors: Navin K Rastogi, K.s.m.s. RaghavaraoAbstract:Osmotic Dehydration rates were determined for coconut over a range of Osmotic solution concentration (40-70°B) and temperature (25-45C). A semiempirical relation for kinetics of Osmotic Dehydration has been proposed, which indicates the moisture diffusion as a function of concentration of Osmotic solution and its temperature. Good agreement was observed between the observed and predicted values (correlation coefficient 0.90). The effective diffusion coefficients of water in coconut during Osmotic Dehydration were estimated and also the activation energy of the Osmotic Dehydration process of coconut was found as 1.75 × 104 J/kg-mole.
Keshavan Niranjan - One of the best experts on this subject based on the ideXlab platform.
-
Recent Developments in Osmotic Dehydration
Emerging Technologies for Food Processing, 2014Co-Authors: Navin K Rastogi, K.s.m.s. Raghavarao, Keshavan NiranjanAbstract:Osmotic Dehydration can be considered as the most eligible energy saving method for the partial removal of water from foods, if and even as a method of preservation in the case of candy preparation. It can affect marked reduction in the moisture content of the foods before they are subjected to further processing steps such as drying, freezing, frying, etc. The pretreatment with the Osmotic solution having concentrations lower than the natural cell concentration can improve the rehydration characteristics. Osmotic Dehydration can be used also for the natural concentration of fruits, which helps in obtaining better characteristics of food prepared from the same, such as jam. The application of various pretreatments to Osmotic Dehydration such as application of high hydrostatic pressure, high electrical field pulses, gamma irradiation, ultrasound, and vacuum and centrifugal force, can overcome the long-existing issues related to inherently slower mass transfer rates. The basic understanding of the mechanism of mass transfer during Osmotic Dehydration will play an important role in devising novel applications of this potential technique in food processing by future researchers.
-
Developments in Osmotic Dehydration
Emerging Technologies for Food Processing, 2005Co-Authors: Navin K Rastogi, K.s.m.s. Raghavarao, Keshavan NiranjanAbstract:Publisher Summary Osmotic Dehydration can be considered as the most eligible energy-saving method for the partial removal of water from foods, if and even as a method of preservation in case of candy preparation. It can affect marked reduction in the moisture content of the foods before they are subjected to further processing steps such as drying, freezing, or frying. Pretreatment with Osmotic solution having concentrations lower than the natural cell concentration can improve rehydration characteristics. Osmotic Dehydration can also be used for the natural concentration of fruits, which helps in obtaining better characteristics of food prepared from them, such as jam. Application of various pretreatments to Osmotic Dehydration such as high hydrostatic pressure, high electrical field pulses, gamma irradiation, ultrasound, vacuum, and centrifugal force, can overcome the long existing issues related to the inherently slower mass transfer rates. With the advent of newer technologies involving adsorbence and membranes, the problem of handling used Osmotic solution may find newer means of resolution, which will further increase the economical feasibility of this technology.
-
recent developments in Osmotic Dehydration methods to enhance mass transfer
Trends in Food Science and Technology, 2002Co-Authors: Navin K Rastogi, Keshavan Niranjan, K.s.m.s. Raghavarao, Dietrich KnorrAbstract:Abstract Osmotic Dehydration, due to its energy and quality related advantages, is gaining popularity as a complimentary processing step in the chain of integrated food processing. Generally, Osmotic Dehydration being a slow process, there has been a need for additional ways to increase the mass transfer without adversely affecting the quality. This gave the required motivation for many recent advances in this area. However, certain constraints still exist for the wide industrial adoption of Osmotic Dehydration, which need to be addressed in current and future research in the area. In order to compare the results of various investigators, there is a need to express research results in terms of more fundamental parameters like diffusion coefficient. Consequently, suitable methods to estimate such parameters in various foods of different size and geometry are discussed. The mechanism of Osmotic Dehydration proposed recently is described. Various methods to increase the rate of mass transfer, such as application of high hydrostatic pressure, high electrical field pulses, ultrasound, vacuum and centrifugal force are also presented.
Suraiya Jamal - One of the best experts on this subject based on the ideXlab platform.
-
Developments in Osmotic Dehydration technique for the preservation of fruits and vegetables
Innovative Food Science and Emerging Technologies, 2016Co-Authors: Ishfaq Ahmed, Ihsan M. Qazi, Suraiya JamalAbstract:In recent years much attention has been focused on maintaining the freshness of fruits and vegetables by immersion of cellular materials containing water in an Osmotic solution. It results in the development of intermediate moisture products having lower water activity, which is imparted by solute gain and water loss. During the process, chemical, physical and biological activities, which deteriorate the foods, are lowered considerably; hence extends the shelf life of food products. In this process moisture is withdrawn from the product at ambient temperature by diffusion, so phase change has been avoided. Besides, it helps to improve the nutritional and sensory attributes of food products and is less energy intensive process as compared to other drying techniques. Osmotic Dehydration is influenced by various factors such as Osmotic agent, time and temperature, solute concentration, solution to sample ratio, agitation and geometry of the materials. Recently, Osmotic Dehydration has been combined with several other methods namely, pulsed high electric field, high hydrostatic pressure, ultrasound, centrifugal force, vacuum and gamma irradiation. These techniques have been employed during or after Osmotic treatment to enhance Osmotic Dehydration performance by increasing the cell membrane permeability and mass transfer rate. These combined operations reduce the drying time, minimizing further energy costs. In this study, various segments of Osmotic Dehydration techniques and its application in food processing as well as recent advances in Osmotic Dehydration have been reviewed. Industrial relevance The Osmotic Dehydration technique is gaining popularity as a mean of obtaining minimally processed food. This review paper deals with the kinetics and mechanisms of Osmotic Dehydration technique for the preservation of fruits and vegetables. The various factors effecting Osmotic mass transfer rate in food have been reviewed. In this paper, the combined effect of Osmotic Dehydration and several other innovative techniques (pulsed high electric field, high hydrostatic pressure, ultrasound, centrifugal force, vacuum and gamma irradiation) on the quality and shelf life of fruits and vegetables have been reviewed. These techniques have been employed during or after Osmotic treatment to enhance Osmotic Dehydration performance by increasing the cell membrane permeability. These combined operations reduce the drying time, minimizing further energy costs as well as improving the quality of fruits and vegetables during storage.
Taner Baysal - One of the best experts on this subject based on the ideXlab platform.
-
Influence of ultrasound and Osmotic Dehydration pretreatments on drying and quality properties of persimmon fruit
Ultrasonics Sonochemistry, 2019Co-Authors: Hamza Bozkir, Emine Serdar, Gülhan Metin, Ahsen Rayman Ergün, Taner BaysalAbstract:Abstract In this study, the effect of the ultrasound and Osmotic Dehydration pretreatments before the convective drying of the persimmon fruit was assessed via their drying behavior and quality properties. Ultrasound-assisted Osmotic Dehydration (30 °C, 45 °Brix) was performed at 35 kHz for 10, 20, and 30 min. Afterward, samples were placed first in 45 then in 70 °Brix sucrose solutions; the solutions were next shaken at 100 rpm. The control group without ultrasound treatment dehydrated Osmotically. The samples were dried in a tray drier at a temperature of 60 °C and an air velocity of 1.5 m/s. Ultrasound-assisted Osmotic drying treatments increased water loss and sugar gain; moreover, the Osmotic Dehydration time was shorter than in the untreated group. The ultrasound-assisted Osmotic Dehydration demonstrated a significantly decreased drying time, increased drying rates, and a 21% increase in effective water diffusivity by 30 min. The ultrasound pretreated Osmotic Dehydration prior to hot air-drying decreased the total required drying time. The ultrasound-assisted Osmotic Dehydration affected the rehydration rate and total phenolic content significantly and there was no significant difference between the color change (ΔE, ΔC, and Hue°) of the ultrasound treatment (30 min) group and the untreated group.
