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The effect of ultrasound-assisted osmotic dehydration applied for different lengths of time on pineapple tissue structure was evaluated. Using distilled water as the liquid medium, ultrasound induced disruption of cells and formation of microscopic channels in the fruit structure but did not induce breakdown of the cells. Consequently, ultrasound application increased sugar loss and water diffusivity...
It is very important to monitor characteristics of fruits (e.g. volume, shrinkage and porosity) during drying. There is lack of study in comparing different methods to measure dried product’s apparent volume. Specific volume, shrinkage and porosity of banana, pineapple and mango during air-drying were investigated. Banana, pineapple and mango slices were dried to different moisture contents down to...
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