ReviewFoods (Basel, Switzerland)2024
Exploring Osmotic Dehydration for Food Preservation: Methods, Modelling, and Modern Applications.
Review in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
What it found
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The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
15 citing papers in PubMed.
- Emerging role of ultrasound in food technology: principles, applications, and future prospects.Journal of ultrasound · 2026Review
- Effects of Tamarind (Foods (Basel, Switzerland) · 2026Article
- Osmotic Dehydration with Alternative Humectants for the Production of Ultrachilled Cherry Tomatoes.Foods (Basel, Switzerland) · 2026Article
- Nonthermal Pretreatment Technologies to Improve Drying Efficiency and Quality in Fresh-Cut Fruits and Vegetables: A Comprehensive Review.Foods (Basel, Switzerland) · 2026Review
- The Effect of Pretreatments and Infrared Drying on the Quality of White Radish Slices.Foods (Basel, Switzerland) · 2026Article
- Novel Valorization of Fully Ripe Mangoes: A Dual Approach to Produce Prebiotic Short-Chain Fructooligosaccharide-Enriched Products Through Enzymatic Synthesis and Osmotic Dehydration.International journal of food science · 2026Article
- Integrated analysis of osmotic dehydration of bocaiuva (Open life sciences · 2026Article
- Shelf Life Prediction of Longan with Intermediate Moisture Using Osmotic Dehydration, Combined with Different Packaging and Storage Temperatures.Foods (Basel, Switzerland) · 2025Article
- Ethanol pretreatment before air drying of beetroot: drying kinetics.Food science and biotechnology · 2025Article
- The Effect of Osmotic Dehydration Conditions on the Magnesium Content in Beetroot (Molecules (Basel, Switzerland) · 2025Article
- Kinetics of Quality Degradation and Water Removal During Air Drying of Osmodehydrated Oyster Mushrooms Impregnated withFoods (Basel, Switzerland) · 2025Article
- Integrating Life Cycle Assessment in Innovative Berry Processing with Edible Coating and Osmotic Dehydration.Foods (Basel, Switzerland) · 2025Article
- From Dormancy to Eradication: Strategies for Controlling Bacterial Persisters in Food Settings.Foods (Basel, Switzerland) · 2025Review
- Optimization of fluidized bed drying ofFrontiers in microbiology · 2025Article
- The Effect of Osmotic Dehydration Conditions on the Potassium Content in Beetroot (Molecules (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study summarizes the most recent findings on osmotic dehydration, a crucial step in food preservation. The many benefits of osmotic dehydration are listed, including longer shelf life and preserved nutritional value. Mass transfer dynamics, which are critical to understanding osmotic dehydration, are explored alongside mathematical models essential for comprehending this process. The effect of osmotic agents and process parameters on efficacy, such as temperature, agitation and osmotic agent concentration, is closely examined. Pre-treatment techniques are emphasized in order to improve process effectiveness and product quality. The increasing demand for sustainability is a critical factor driving research into eco-friendly osmotic agents, waste valorization, and energy-efficient methods. The review also provides practical insights into process optimization and discusses the energy consumption and viability of osmotic dehydration compared to other drying methods. Future applications and improvements are highlighted, making it an invaluable tool for the food industry.
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.