Use of Direct Osmosis Treatment to Produce Minimally Processed Kiwifruit Slices in a Continuous Pilot Plant

Some thermal properties of fresh and osmotically dehydrated Kiwifruit above and below the initial freezing temperature

“…In particular freezing of Kiwifruit, partially dehydrated in air or in sugar solutions (dehydrofreezing), has been studied in several published research papers and found to be a valuable processing alternative (Dalla Rosa et al, 1980;Forni et al, 1990;Torreggiani et al, 1987;Vial et al, 1991;Torreggiani et al, 1994;Bressa et al, 1997;Robbers et al, 1997;Spiazzi et al, 2000;Talens et al, 2001;Talens et al, 2003;Marani et al, 2007).…”

Non-destructive assessment of kiwifruit physico-chemical parameters to optimise the osmotic dehydration process: A study on FT-NIR spectroscopy

“…Kiwifruit is one of the most suitable fruits to be osmodehydrated because its response to the treatment makes it possible to process raw unripe fruits, improving at the same time their firmness and taste (Bressa, Dalla Rosa, & Mastrocola, 1997).…”

Analysis of kiwifruit osmodehydration process by systematic approach systems

“…One of these techniques is the osmotic dehydration, which consists in the immersion of the food in a hypertonic solution of salts or sugars; the difference in water chemical potential between the internal liquid phase and the external solution promotes the release of water from the food into the osmotic medium with a simultaneous impregnation of the product with the solute (Ferrando and Spiess, 2001). Several papers about osmotic dehydration of kiwifruit have been published (Bressa et al, 1997;Escriche et al, 2000;Gianotti et al, 2001;Cao et al, 2006;Tocci and Mascheroni, 2008;Rzą ca et al, 2009;Tylewicz et al, 2009).…”