Osmotic dehydration

FOOD PRESERVATION - DRYING

 

Osmotic dehydration is the process of water removal by immersion of a water-containing cellular solid in a concentrated aqueous solution, generally achieved with salt. The driving force for water removal is the concentration gradient between the solution and the intracellular fluid. Thus, mass transport in osmotic dehydration is actually a combination of simultaneous water and solute transfer processes.


Advantages/Disadvantages

Advantages

  • The deteriorative chemical reactions are low;
  • It is a less energy-intensive process.

Disadvantages

  • Several technological problems (e.g. increase in the saltiness or sweetness of food or decrease in the acidity of the product).

Examples of the technology

Examples of the technology applications

Air drying following osmotic dipping is commonly used in tropical countries.

 

For further information download the Guidelines.

 

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