Emerging Technologies for Food Processing, 2nd Edition

11.6. Applications of Osmotic Dehydration

11.6.1. Osmotic Dehydration and Air-Drying

Osmotic dehydration and air-drying technology represent a technological alternative for reducing postharvest losses of fruits. Besides, they improve the nutritional, sensorial, and functional properties of food. Osmotic dehydration increases the sugar to acid ratio, and improves the texture and stability of pigments during dehydration and storage of foods (Raoult-Wack, 1994). It is effective around ambient temperatures, so heat damage to texture, color, and flavor can be minimized.

Drying rates of osmotically dehydrated pineapple samples were reported to decrease significantly because of higher initial solid content, action of solute on water sorption behavior, ...