Asian Food Science Journal

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Sharma RR, Singh D, Singh R. Biological control of postharvest diseases of fruits and vegetables by microbial antagonists: a review. Biol Control. 2009;50(3):205-21.

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Saputra D. Osmotic dehydration of pineapple. Drying Technol. 2001;19(2):415-25.

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Amami E, Khezami L, Vorobiev E, Kechaou N. Effect of pulsed electric field and osmotic dehydration pretreatment on the convective drying of carrot tissue. Drying Technol. 2008;26(2):231-8.

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Arslan D, Özcan MM. Dehydration of red bell-pepper (Capsicum annuum L.): change in drying behavior, colour and antioxidant content. Food Bioprod Process. 2011;89(4):504-13.

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Yadav BS, Yadav RB, Jatain M. Optimization of osmotic dehydration conditions of peach slices in sucrose solution using response surface methodology. J Food Sci Technol. 2012;49(5):547-55.

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Verma D, Kaushik N, Rao PS. Application of high hydrostatic pressure as a pretreatment for osmotic dehydration of banana slices (Musa cavendishii) finish-dried by dehumidified air drying. Food Bioprocess Technol. 2014;7(5):1281-97.

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An N, Li D, Wang L, Wang Y. Factors affecting energy efficiency of microwave drying of foods: an updated understanding. Crit Rev Food Sci Nutr. 2022:1-29.

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Li H, Ramaswamy HS. Osmotic dehydration of apple cylinders: III. Continuous medium flow microwave heating conditions. Drying Technol. 2006;24(5):643-51.

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Pereira NR, Marsaioli Jr A, Ahrné LM. Effect of microwave power, air velocity and temperature on the final drying of osmotically dehydrated bananas. J Food Eng. 2007;81(1):79-87.

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Silva KS, Fernandes MA, Mauro MA. Osmotic dehydration of pineapple with impregnation of sucrose, calcium, and ascorbic acid. Food Bioprocess Technol. 2014;7(2):385-97.

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Corrêa JLG, Dev SRS, Gariepy Y, Raghavan GSV. Drying of pineapple by microwave-vacuum with osmotic pretreatment. Drying Technol. 2011;29(13):1556-61.

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Botha GE, Oliveira JC, Ahrné L. Microwave assisted air drying of osmotically treated pineapple with variable power programmes. J Food Eng. 2012;108(2):304-11.

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Tippanna KS, Srinivas N, Patil AG. Effect of osmotic dehydration on mass transfer kinetics in pineapple slices. J Pharmacogn Phytochem. 2019;8(4):2161-4.

Nazaneen NS, Senapati AK, Raj D, Mahanand SS. Osmo dehydration of pineapple fruits: an overall review. J Food Process Technol. 2017;8(8).

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Manzoor A, Khan MA, Mujeebu MA, Shiekh RA. Comparative study of microwave assisted and conventional osmotic dehydration of apple cubes at a constant temperature. J Agric Food Res. 2021;5:100176.

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Gamboa-Santos J, Montilla A, Soria AC, Villamiel M. Effects of conventional and ultrasound blanching on enzyme inactivation and carbohydrate content of carrots. Eur Food Res Technol. 2012;234(6):1071-9.

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Vieira GS, Pereira LM, Hubinger MD. Optimisation of osmotic dehydration process of guavas by response surface methodology and desirability function. Int J Food Sci Technol. Oct 2012;47(1):132-40.

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Mahesh U, Mishra S, Mishra H. Standardization of honey and sugar solution of osmotic dehydration of pineapple (Ananas comosus L.) fruit slices. Int J Curr Microbiol Appl Sci. 2017;6(7):2364-70.

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Mirzayi B, Heydari A, Jabbari A. The effects of sucrose/NaCl/Time interactions on the osmotic dehydration of banana slices. Braz J Food Technol. 2018;21.

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Cao H, Zhang M, Mujumdar AS, Du W, Sun J. Optimization of osmotic dehydration of kiwifruit. Drying Technol. 2006;24(1):89-94.

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Thalerngnawachart S, Duangmal K. Influence of humectants on the drying kinetics, water mobility, and moisture sorption isotherm of osmosed air-dried papaya. Drying Technol. 2016;34(5):574-83.

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Azoubel PM, Elizabeth Xidieh Murr FEX. Mass transfer kinetics of osmotic dehydration of cherry tomato. J Food Eng. 2004;61(3):291-5.

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Azarpazhooh E, Ramaswamy HS. Microwave-osmotic dehydration of apples under continuous flow medium spray conditions: comparison with other methods. Drying Technol. 2009;28(1):49-56.

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Ganjloo A, Rahman RA, Bakar J, Osman A, Bimakr M. Optimization of osmotic dehydration of seedless guava (Psidium guajava L.) in sucrose solution using response surface methodology. Int J Food Eng. 2014;10(2):307-16.

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Chandra S, Kumari D. Recent development in osmotic dehydration of fruit and vegetables: a review. Crit Rev Food Sci Nutr. 2015;55(4):552-61.

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Falade KO, Igbeka JC, Ayanwuyi FA. Kinetics of mass transfer, and colour changes during osmotic dehydration of watermelon. J Food Eng. 2007;80(3):979-85.

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Ahmed I, Qazi IM, Jamal S. Developments in osmotic dehydration technique for the preservation of fruits and vegetables. Innov Food Sci Emerg Technol. 2016;34:29-43.

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Nisha P, Singhal RS, Pandit AB. Kinetic modelling of color degradation in tomato puree (Lycopersicon esculentum L.). Food Bioprocess Technol. 2011;4(5):781-7.

Chutintrasri B, Noomhorm A. Color degradation kinetics of pineapple puree during thermal processing. LWT Food Sci Technol. 2007;40(2):300-6.

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Limpaiboon K. Effects of temperature and slice thickness on drying kinetics of pumpkin slices. Walailak J Sci Technol (WJST). 2011;8(2):159-66.

Azimi-Nejadian H, Hoseini SS. Study the effect of microwave power and slices thickness on drying characteristics of potato. Heat Mass Transfer. 2019;55(10): 2921-30.

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Chaudhary V, Kumar V, Vaishali S, Sing K, Kumar R, Kumar V. Pineapple (Ananás cosmosus) product processing: a review. J Pharmacogn Phytochem. 2019;8(3):4642-52.

Zhao JH, Xiao HW, Ding Y, Nie Y, Zhang Y, Zhu Z et al. Effect of osmotic dehydration pretreatment and glassy state storage on the quality attributes of frozen mangoes under long-term storage. J Food Sci Technol. 2017;54(6):1527-37.

Silveira ETF, Rahman MS, Buckle KA. Osmotic dehydration of pineapple: kinetics and product quality. Food Res Int. 1996;29(3-4):227-33.

Mishra AA, Shukla RN, Mehnaza M. Effect of osmotic dehydration on quality characteristics of chikoo slices. Int J Sci Eng Technol. 2016;4(4):587-90.

Forni E, Sormani A, Scalise S, Torreggiani D. The influence of sugar composition on the colour stability of osmodehydrofrozen intermediate moisture apricots. Food Res Int. 1997;30(2):87-94.

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Salazar DM, Álvarez FC, Acurio LP, Perez LV, Arancibia MY, Carvajal MG et al. Osmotic concentration of pineapple (Cayenne lisse) as a pretreatment for convection drying. IOP Conf S Earth Environ Sci. 2019;292(1):12039.

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Ramya V, Jain NK. A review on osmotic dehydration of fruits and vegetables: an integrated approach. J Food Process Eng. 2017;40(3):e12440.

Tripathy PP, Kumar S. Influence of sample geometry and rehydration temperature on quality attributes of potato dried under open sun and mixed-mode solar drying. Int J Green Energy. 2009;6(2):143-56.

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Ramallo LA, Mascheroni RH. Quality evaluation of pineapple fruit during drying process. Food Bioprod Process. 2012;90(2):275-83.

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Okpala LC, Ekechi CA. Rehydration characteristics of dehydrated West African pepper (Piper guineense) leaves. Food Sci Nutr. 2014;2(6):664-8.

Önal B, Adiletta G, Crescitelli A, Di Matteo M, Russo P. Optimization of hot air drying temperature combined with pre-treatment to improve physico-chemical and nutritional quality of’Annurca’apple. Food Bioprod Process. 2019;115:87-99. doi: 10.1016/j.fbp.2019.03.002.

Atarés L, Chiralt A, González-Martínez C. Effect of solute on osmotic dehydration and rehydration of vacuum impregnated apple cylinders (cv. Granny Smith). J Food Eng. 2008;89(1):49-56.

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Adiletta G, Russo P, Crescitelli A, Di Matteo M. Combined pretreatment for enhancing quality of dried and rehydrated eggplant. Food Bioprocess Technol. 2016;9(11):1912-23.

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Betoret E, Betoret N, Castagnini JM, Rocculi P, Dalla Rosa M, Fito P. Analysis by non-linear irreversible thermodynamics of compositional and structural changes occurred during air drying of vacuum impregnated apple (cv. Granny smith): calcium and trehalose effects. J Food Eng. 2015;147:95-101.

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Aktas T, Fujii S, Kawano Y, Yamamoto S. Effects of pretreatments of sliced vegetables with trehalose on drying characteristics and quality of dried products. Food Bioprod Process. 2007; 85(3):178-83.

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Le D, Konsue N. Mass transfer behavior during osmotic dehydration and vacuum impregnation of ”Phulae” pineapple and the effects on dried fruit quality. Curr Res Nutr Food Sci J. 2021;9(1):308-19.

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Giovanelli G, Brambilla A, Rizzolo A, Sinelli N. Effects of blanching pre-treatment and sugar composition of the osmotic solution on physico-chemical, morphological and antioxidant characteristics of osmodehydrated blueberries (Vaccinium corymbosum L.). Food Res Int. 2012;49(1):263-71.

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Almeida JAR, Mussi LP, Oliveira DB, Pereira NR. Effect of temperature and sucrose concentration on the retention of polyphenol compounds and antioxidant activity of osmotically dehydrated bananas. J Food Process Preserv. 2015;39(6): 1061-9.

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Rahman N, Xin TB, Kamilah H, Ariffin F. Effects of osmotic dehydration treatment on volatile compound (myristicin) content and antioxidants property of nutmeg (Myristica fragrans) pericarp. J Food Sci Technol. 2018;55(1):183-9.

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Kebe M, Renard CMCG, Amani GNG, Maingonnat JF. Kinetics of apple polyphenol diffusion in solutions with different osmotic strengths. J Agric Food Chem. 2014;62(40):9841-7.

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