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Cited article:

Investigating intermittent immersion during osmotic dehydration of mango (Mangifera indica L. Moench). Part A: Determination of optimal conditions for mango (Mangifera indica L. Moench) dehydration impregnation by immersion (D2I) and intermittent immersion (D3I)

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The Effect of Selected Fruit (Apple, Bitter Orange and Grape) Juice Concentrates Used as Osmotic Agents on the Osmotic-Dehydration Kinetics and Physico-Chemical Properties of Pomegranate Seeds

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Use of efficient drying methods to improve the safety and quality of dried fig

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Evaluation of different drying systems as an alternative to sun drying for figs (Ficus carica L)

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Innovative Food Science & Emerging Technologies 36 156 (2016)
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Effect of Temperature and Cultivar on Polyphenol Retention and Mass Transfer during Osmotic Dehydration of Apples

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Journal of Agricultural and Food Chemistry 58 (1) 606 (2010)
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Air Drying Behaviour of Fresh and Osmotically Dehydrated Onion Slices (Allium cepa) and Tomato Fruits (Lycopersicon esculentum)

Claudine Valérie Passo Tsamo, Anny-Flore Bilame and Robert Ndjouenkeu
International Journal of Food Properties 9 (4) 877 (2006)
https://doi.org/10.1080/10942910600744098

Study of material transfer during osmotic dehydration of onion slices (Allium cepa) and tomato fruits (Lycopersicon esculentum)

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LWT - Food Science and Technology 38 (5) 495 (2005)
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Mise au point d’un procédé combiné de déshydratation imprégnation par immersion et séchage de bananes (Musa acuminata groupe Cavendish)

Y. Jiokap Nono, M. Reynes, N. Zakhia, A.L. Raoult-Wack and F. Giroux
Journal of Food Engineering 55 (3) 231 (2002)
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Déshydratation-imprégnation par immersion de rondelles de mangue (Mangifera indica) : influence de la température et de la concentration de la solution sur les cinétiques de certains éléments constitutifs du fruit

Yvette Jiokap Nono, Guy Bertin Nuadje, Anne-Lucie Raoult-Wack and François Giroux
Fruits 56 (3) 169 (2001)
https://doi.org/10.1051/fruits:2001120