Osmotic Dehydration of Fruits and Vegetables: A Review Jawake P.D.*, Mudgal V.D., Champawat P.S. Department of Processing and Food Engineering, CTAE, MPUAT, Udaipur-313001, (India) *Email: jawake.pravin1@gmail.com
Online published on 23 December, 2016. Abstract Osmotic dehydration has received greater attention in recent years as it has potential advantages of less heat damage, good blanching effect, less enzymatic browning, better retention of flavour and energy saving. Osmotic dehydration is the process used for partial removal of water from food materials by immersing in a hypertonic solution. Osmotic dehydration is affected by several factors such product characteristics, sample to solution ratio, types of osmotic agent, pre-treatment methods, concentrations of osmotic agent, process temperature, process pressure and process duration. An understanding of factors affecting mass transfer during osmotic dehydration is required for design and development of osmotic dehydration process and equipment. Number of studies has been conducted on osmotic dehydration of fruits and vegetables; however this paper presents a comprehensive review of research carried out on osmotic dehydration of fruits and vegetables which can be helpful in proper design and development of osmotic dehydration process. Top Keywords Hypertonic solution, Water loss, Solid gain, Osmotic agent, Osmotic dehydration. Top |