Fruits and vegetables with osmotic dehydration pretreatment

Abstract

Osmotic dehydration is a crucial operation unit used for transforming the perishable vegetal product into the new produces containing an added nutritional value and much longer shelf life. This process is responsible for removing the water from fruits and vegetables. Accordingly, the fruits and vegetables are subjected to the immersion into a hypertonic solution which causes a high osmotic pressure in the system. The present study aimed at presenting a review on the osmotic dehydration involving the process definition, the process variables and the desirable and undesirable changes in procedures carried on in products of vegetable source.