Article
Food Science & Technology
Xiaojuan Wang, Hao Feng
Summary: This study investigated a strategy for interpreting the osmotic dehydration (OD) process by focusing on osmotic pressure dynamics. The results showed that the osmotic pressure difference between the food and osmotic solution played a significant role in driving mass transfer during the OD process. Additionally, it was found that adding auxiliary solutes could increase the osmotic pressure of the solution, especially in solutions with lower sugar concentration, and this augmentation displayed a synergistic effect.
Article
Engineering, Chemical
Mariana Aguirre-Garcia, Orlenda Cortes-Zavaleta, Paola Hernandez-Carranza, Hector Ruiz-Espinosa, Carlos Enrique Ochoa-Velasco, Irving Israel Ruiz-Lopez
Summary: This study investigated the modeling of mass transfer and changes in antioxidant capacity of papaya cubes infused with a roselle extract/sucrose solution. A novel semi-analytical solution for the diffusion equation considering product shrinkage was proposed. The results showed that considering papaya shrinkage significantly affected the diffusivities of the migrating species.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Food Science & Technology
Zhiming Zhang, Junzhe Yu, Peng Cheng, Shuo Wang, Fangxue Hang, Kai Li, Caifeng Xie, Changrong Shi
Summary: The study found that increasing sugar dose and moderate sugar size enhanced moisture loss and solute uptake during solid osmotic dehydration, leading to more syrup production. Additionally, high sugar dose and small sugar size promoted the diffusion of polyphenols and flavonoids from jasmine to syrup.
FOOD AND BIOPROCESS TECHNOLOGY
(2022)
Article
Food Science & Technology
Youchuan Ma, Jianyong Yi, Jinfeng Bi, Yuanyuan Zhao, Xuan Li, Xinye Wu, Qianqian Du
Summary: This study explored the effects of ultrasound-assisted osmotic dehydration (UOD) with different frequencies and intensities on the mass transfer kinetics and phenolic retention of apple cubes. It was found that a UOD treatment of 50 W/L and 40 + 80 kHz is recommended to optimize mass transfer efficiency and phenolic retention of dehydrated apple cubes, highlighting the importance of frequency and intensity in the process.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Engineering, Chemical
Ivan Pavkov, Milivoj Radojcin, Zoran Stamenkovic, Krstan Keselj, Urszula Tylewicz, Peter Sipos, Ondrej Ponjican, Aleksandar Sedlar
Summary: The study showed that osmotic dehydration can reduce the effective diffusion rate of water during hot air drying, resulting in smaller shrinkage of apricot halves in the drying process.
Article
Public, Environmental & Occupational Health
Kevin C. Mathias, Yuchen Wu, Donald F. Stewart, Denise L. Smith
Summary: This study found that younger firefighters tend to gain weight more significantly compared to older firefighters, with younger firefighters also being more likely to gain weight and less likely to lose weight. Smaller weight gains were associated with age and BMI, with the smallest increases observed in overweight and obese firefighters over 45 years old.
Article
Geriatrics & Gerontology
Jie Guo, Anna Marseglia, Ying Shang, Abigail Dove, Giulia Grande, Laura Fratiglioni, Weili Xu
Summary: Late-life weight changes are associated with dementia risk, with both weight gain and loss increasing the risk. APOE e4 may amplify this risk.
JOURNALS OF GERONTOLOGY SERIES A-BIOLOGICAL SCIENCES AND MEDICAL SCIENCES
(2023)
Article
Food Science & Technology
Leandro Levate Macedo, Jefferson Luiz Gomes Correa, Cintia da Silva Araujo, Wilton Soares Cardoso
Summary: This study evaluated the impact of osmotic dehydration and ethanol pre-treatment on the drying process and quality parameters of strawberries. The results showed that ethanol pre-treatment reduced drying time and improved the acidity and anthocyanin preservation of strawberries. Osmotic dehydration decreased drying rate, shrinkage, acidity, and anthocyanin content, while increasing sample hardness. The use of coconut sugar instead of sucrose during osmotic dehydration had little effect on the drying kinetics but resulted in darker and healthier dried strawberries.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Food Science & Technology
Julio E. Gonzalez-Perez, Nelly Ramirez-Corona, Aurelio Lopez-Malo
Summary: Osmotic dehydration of fruits and vegetables is a slow process due to resistance in mass transfer, which can be modified by changing the osmotic solution, process conditions, or employing non-thermal treatments. Non-thermal treatments can alter tissue structure and increase contact surface area with the tissue, while mathematical models like Fick's second law can describe changes in mass transfer rate caused by modifications in experimental conditions.
FOOD ENGINEERING REVIEWS
(2021)
Article
Food Science & Technology
Balpreet Kaur, Priya Rana, Kandi Sridhar
Summary: This study aimed to understand the mass transfer kinetics during osmotic dehydration and optimize the process parameters of Kinnow mandarin peel for sustainable utilization. The results showed that osmotic dehydration process could increase water loss and solid gain, and the Central Composite Design approach was effective in optimizing the process. This research provides valuable insights for the valorization of agricultural waste and development of food products.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Mechanics
Suvechha Hota, Sunil Rout, Kaustav Chaudhury
Summary: This paper presents a swirl chamber with an embedded heating coil that generates swirl flow by tangentially introducing water into a cylindrical chamber, achieving rapid thermal mixing. The experimental observations and theoretical analysis reveal that the asymptotic behavior is due to a near perfect mixing promoted by the stirring ability of the swirling flow. The dispersion model in this scenario conforms to an effective thermal diffusivity that varies linearly with the flow rate.
Article
Engineering, Chemical
Maria Tereza Lucena Pereira, Vera Solange de Oliveira Farias, Aluizio Freire da Silva Junior, Amelia Ruth do Nascimento Lima, Vanessa Bondin Vieira, Raquel Alves de Medeiros, Wilton Pereira da Silva, Celia Maria Rufino Franco, Jair Stefanini Pereira de Ataide
Summary: The objective of this study was to use a diffusive model to analyze the drying of melon peels under different operating conditions. The study developed a numerical solution that considered shrinkage and diffusivity based on local moisture content. The drying of melon peels was conducted with and without osmotic pretreatment at temperatures of 60 and 70 degrees C. Both pretreatment and temperature were found to influence the drying parameters.
JOURNAL OF FOOD PROCESS ENGINEERING
(2023)
Article
Obstetrics & Gynecology
Yuval Fouks, Denis A. Vaughan, Werner Neuhausser, Yoni Cohen, Alan S. Penzias, Denny Sakkas
Summary: Individual weight loss did not significantly impact ovarian response to stimulation or other cycle outcome parameters in this study, while some positive associations were found for individual weight gain.
HUMAN REPRODUCTION
(2023)
Article
Computer Science, Artificial Intelligence
S. M. Atiqure Rahman, Hegazy Rezk, Bismah Shaikh, Mohammad Ali Abdelkareem, A. G. Olabi, Ahmed M. Nassef
Summary: The study aims to develop and apply a robust adaptive fuzzy inference system (ANFIS) and Analysis of Variance (ANOVA) models to predict mass transfer during osmotically treated zucchini samples. The results show that the ANFIS model outperforms the ANOVA model in terms of modeling performance.
NEURAL COMPUTING & APPLICATIONS
(2023)
Article
Cardiac & Cardiovascular Systems
Yanru Liu, Xiaohua Wen, Mian Gao, Jinghuan Zhang, Wenzhi Wei
Summary: The effect of weight change on longitudinal SBP varied among different BMI groups. With increasing baseline BMI, weight loss had a greater positive effect on SBP, while the negative effect of weight gain on SBP was attenuated.
NUTRITION METABOLISM AND CARDIOVASCULAR DISEASES
(2022)
Article
Biotechnology & Applied Microbiology
Tarun Kumar, Suresh Chandra, Ankit Singh, Yogendra Singh
JOURNAL OF PURE AND APPLIED MICROBIOLOGY
(2016)
Article
Biotechnology & Applied Microbiology
Yogendra Singh, Samsher, Suresh Chandra, Akash Tomar, Ankit Singh, Pinkoo Singh
JOURNAL OF PURE AND APPLIED MICROBIOLOGY
(2016)
Article
Food Science & Technology
Suresh Chandra, Samsher Singh, Durvesh Kumari
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2015)
Review
Food Science & Technology
Suresh Chandra, Samsher
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2006)