ArticleFoods (Basel, Switzerland)2021
Vacuum-Assisted Osmotic Dehydration of Autumn Olive Berries: Modeling of Mass Transfer Kinetics and Quality Assessment.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
4 citing papers in PubMed.
- Enhancing the Postharvest Stability of Hass Avocado Through Vacuum Impregnation with Antioxidants.Foods (Basel, Switzerland) · 2025Article
- Optimization of the method of ultrasonic extraction of lycopene with a green extract from the fruit ofFood science & nutrition · 2024Article
- Combined Pulsed Vacuum Osmotic Dehydration and Convective Air-Drying Process of Jambolan Fruits.Foods (Basel, Switzerland) · 2023Article
- Osmotic Dehydration, Drying Kinetics, and Quality Attributes of Osmotic Hot Air-Dried Mango as Affected by Initial Frozen Storage.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
Autumn olive fruits were osmo-dehydrated in sucrose solution at 70 °C under vacuum and atmospheric pressure. The mass transfer kinetics data were applied to the models of Azuara, Crank, Page, and Peleg. The Peleg model was the best-fitted model to predict the water loss and solid gain of both treatments. The vacuum application decreased the effective diffusivities from 2.19 × 10
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Registered trials
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