What is it about?
Osmotic dehydration is more and more often used during processing of fruits and vegetables. This paper presents mechanism of osmotic dehydration and recent developments regarding the factors affecting osmotic dehydration process viz., pre-treatment factors, product related factors and osmotic solution related factors.The details on mathematical modeling of mass transfer during osmotic dehydration of foods and benefits of osmotic dehydration which includes energy saving methods and quality of final product are reviewed.
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Why is it important?
Osmosis is a physical phenomenon that has been extensively studied in various disciplines of science and engineering.The mathematical models can be used for understanding the mass transfer phenomenon during the process. The economic interest relates to the reduced energy consumption as compared to conventional drying.
Perspectives
This review serves to provide an updated status on osmotic dehydration and its research gap which is useful for academics, research purpose and processing industries.
A review on osmotic dehydration of fruits and vegetables-an integrated approach Ramya V
Maharana Pratap University of Agriculture and Technology
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This page is a summary of: A Review on Osmotic Dehydration of Fruits and Vegetables: An Integrated Approach, Journal of Food Process Engineering, July 2016, Wiley,
DOI: 10.1111/jfpe.12440.
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