Solute Transfer in Osmotic Dehydration of Vegetable Foods: A Review.

What is it about?

The transfer of solutes has been often described only by the diffusion mechanism; however, numerous evidences suggest the participation of a variety of mechanisms. This review deals with the main issues of solute transfer in the OD of vegetables. In this context, several studies suggest that during OD of fruits and vegetables, the migration of solutes is not influenced by diffusion. Thus, new theories that may explain the solute transport are analyzed, considering the influence of the plant microstructure and its interaction with the physicochemical properties of osmotic liquid media.

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Why is it important?

The mechanisms responsible for the transfer of solutes have not yet been elucidated, and several approaches have been proposed, the 1st approach involves the scales of analysis: macro and micro. The 2nd approach takes into account the plant cellular structure and the 3rd approach heeds the physicochemical properties of the osmotic agent. In this review, are presented others mechanisms previosly not applied in OD, that could give rise to new theories to explain the solid transfer.

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