16 мар. 2006 г. · Osmotic dehydration induced a significant texture loss: The longer the immersion time, the higher the texture loss. From 1 h onwards of osmosis ...

22 окт. 2024 г. · With longer immersion time in osmotic solution, greater changes in the texture occur and this impacts the structure. After 1 h of OD process, a ...

9 февр. 2009 г. · The results show that water loss increased with time and also increased when an osmotic solution was employed. The increase in water loss ...

The plasmolyzed potato cells can reabsorb the water that was lost over time and become turgid once more when they are submerged in water by osmosis.

11 июн. 2024 г. · The greater the concentration gradient (difference in concentration), the faster the rate of osmosis. The smaller the concentration gradient, ...

It is also true that, at a specific moment in time, water molecules can move towards either the higher or lower concentration solutions, but the net movement of ...

It seems probable that as time passes, the cell membranes no longer provide an effective barrier for the solute, which is then free to penetrate into all parts ...

5 мая 2017 г. · Having a potato chip in a solution for longer time will mean that it will have a greater chance to carry out osmosis than the other chips.

This movement of water is called OSMOSIS. Since osmosis does not require expenditure of energy, it must be an energetically downhill process.

The objective of this work is to analyze the osmotic dehydration of banana slices. The effects of time and the osmotic solution composition (sucrose and NaCl ...