effect of various pretreatment methods on osmotic
The effects of blanching pretreatment and immersion of
Pickled nutmeg which is made from the osmotic dehydration process is one of the well-known and a trademark delicacy in Penang Malaysia Despite of the high demand from the consumers the toxicant volatile compound of myristicin that is produced along the making process has become the limitation of the pickled nutmeg consumption Hence pre-treatments of different
Effect of osmotic dedydration pretreatment on quality of
Sep 01 2001The results showed that osmotic pretreatment has a significant effect on oil uptake and moisture loss of french fries as well as on the structural properties and color parameters of french fries Osmotic dehydration pretreatment decreases oil and moisture content of french fries while the porosity and intermit of color increased
Osmotic water permeability of aquaporin
For osmotic permeability the van't Hoff equation was used (Eq ) [46 76] (4) Δ P os = RT Δ C s It is also well accepted that equal osmotic and hydrostatic pressure differences produce the same water flux through water channels [46 76] The hydrostatic pressure differential which was produced in the molecular dynamics model can be computed
Role of salicylic acid pre
Under the infl uence of salt stress the osmotic potential (ψ π) greatly decreased and the SA pre-treatments moderated it at both concentrations Comparing the effect of two different SA concentrations during non-ionic osmotic stress we can conclude that SA pre-treatment was more effective at 10-7 M than at 10-4 M (Table 1) The increased
Osmotic Dehydration in Food Processing
Aug 06 2018Among various methods of preservation of fruits and vegetables osmotic dehydration is simple and an effective method By this process the product retains its original color flavor taste and nutritional qualities in comparison to other drying and preservation methods
Preservation Through Osmotic Dehydration
Hussian I et al Effect of sucrose and glucose mixture on the quality characteristics of osmotically dehydrated banana slices Pakistan J Nutrition 2004 46:83-92 Sunkja PS and Ragharan GSV Assessment of pre treatment methods and osmotic dehydration of Cranberries J Canadian Bio systems 2004 46:52-56
Osmotic Dehydration method: A Novel Process of Fruit
Jul 17 2017Osmotic dehydration is a useful technique for the production of sensorial safe stable nutritious tasty economical and concentrated food obtained by placing the solid food whole or in sliced in sugar or salt aqueous solutions of high osmotic pressure Osmotic dehydration has become more popular in food processing industry Fruits are important
Effect of Ultrasound‐Assisted Osmotic Dehydration
Jun 23 2015Results showed that application of ultrasound‐assisted osmotic dehydration pretreatment can lead to a significant increase in effective moisture diffusivity (from 5 84 10 −9 to 7 36 10 −9 m 2 /s) resulting in a 20% decrease in drying time and thus involving a higher energy saving and preserving heat labile nutrients
The effect of concentration of sugar on osmotic activity
To investigate the effect of varying concentration of a certain sugar solution on the amount of osmotic activity between the solution and two vegetables (potato and sweet potato) of the same mass To investigate if the additional glucose in sweet potato has an effect on its mass compared to the normal potato
Effect of Ultrasonic Microwave Chemical and Osmotic Pre
pretreatments were dried through the hot air method Osmotic chemical and ultrasound pretreatments were used for 2 h 30 minutes and 30 minutes respectively at ambient temperature while the microwave was employed for 4 minutes Then effect of various pretreatments on the dried button mushrooms' quality indexes such as texture color and
Activation of GLUT1 by metabolic and osmotic stress
In the rat liver epithelial cell line Clone 9 the Vmax for glucose uptake is actuely increased by inhibition of oxidative phosphorylation and by osmotic stress By using a membrane-impermeant photoaffinity labelling reagent together with an isoform-specific antibody we have for the first time provided direct evidence for the involvement of the GLUT1 glucose transporter isoform in
Optimization of Chemical Pretreatment for Osmotic
Pretreatment is an essential step in the processing of food materials [28] Various methods of pretreatment which reduce drying time include chemical pretreatment blanching and osmotic dehydration [1][25][32][34] Many researchers reported that pretreatment
Optimization of Process Variables Affecting Osmotic
Response surface methodology was used to investigate the effect of solute concentration (30-70B) solution temperature (40-60C) and process time (15-300 min) on water loss solid gain and water loss to solid gain ratio during osmotic dehydration of green chili The face centered central composite design (FCCD) with three factors at three different levels was used for
Effect of various pretreatment methods on sugar and
Based on the results all pretreatment methods effectively increased the sugar content as well as the ethanol yield Untreated WH had 25 1 5 mg/g of TRS which was increased to 157 8 2 mg/g 95 3 1 mg/g 51 4 2 mg/g and 45 2 6 mg/g via alkali microwave-alkali acid and IL pretreatments respectively
(587af) Effect of Different Pretreatment Methods of
The effects of pretreatment methods(Fig 1a) including dilute acid sodium hydroxide aqueous ammonia soaking and coupling acid-base (dilute sulfuric acid-aqueous ammonia) on glucose and ethanol concentration were analyzed during pre-hydrolysis and the simultaneous
Optimization of Process Variables Affecting Osmotic
Response surface methodology was used to investigate the effect of solute concentration (30-70B) solution temperature (40-60C) and process time (15-300 min) on water loss solid gain and water loss to solid gain ratio during osmotic dehydration of green chili The face centered central composite design (FCCD) with three factors at three different levels was used for
EFFECTS OF NaCl ON SEED GERMINATION IN SOME SPECIES
osmotic component which the ionic component i e Na and Cl accumulation (ŽIVKOVIĆ et al 2007) In this paper effect of different concentrations NaCl on germination seeds at four species from fam Solanaceae and Brassicaceae was examined It is known that the seeds of Capsicum
EFFECTS OF NaCl ON SEED GERMINATION IN SOME SPECIES
osmotic component which the ionic component i e Na and Cl accumulation (ŽIVKOVIĆ et al 2007) In this paper effect of different concentrations NaCl on germination seeds at four species from fam Solanaceae and Brassicaceae was examined It is known that the seeds of Capsicum
The effect of osmotic pretreatment on the density
The effect of osmotic pretreatment on the density of hot-air-dried carrot By J Soleimani and N Asefi Abstract Consumption of large amounts of fruits and vegetables throughout the world have encouraged the development of various methods for their processing Drying is considers as the most common method for preservation of vegetable and fruits
Effect of Temperature and Cultivar on Polyphenol Retention
Dec 02 2009Influence of Osmotic Pretreatment and Drying Air Properties on Bioactive Compounds of Fruits 2016 195-217 DOI: 10 1201/9781315371276-10 Phisut Naknaen Rattanawedee Maneyam Aekkasak Kam-Onsri Effect of Partial Replacement of Sucrose With Humectant in the Osmotic Solution on the Characteristics of Osmo-Dried Cantaloupe
Effect of Various Pretreatment Methods on Sugar and
Based on the results all pretreatment methods effectively increased the sugar content as well as the ethanol yield Untreated WH had 25 1 5 mg/g of TRS which was increased to 157 8 2 mg/g 95 3 1 mg/g 51 4 2 mg/g and 45 2 6 mg/g via alkali microwave-alkali acid and IL pretreatments respectively
Effect of osmotic dehydration process on the physical
The slices obtained from the pretreatment process were used to study the effect of osmotic dehydration process Two osmotic dehydration methods (under temperature approximately 30oC) including FOD and SOD were performed The ratio between fruits and osmotic solution was 1:3 (fruits : osmotic solution)
Red cell fragility
Red cell fragility Osmotic hemolysis : Cell membranes are semipermeable barriers and osmotic gradients are established between intracellular and extracellular fluids which can cause water to flow into and out of the cells The amount of osmotic pressure depends upon the difference between the concentration of non-diffusible ions on each side






