Recent developments in osmotic dehydration of fruits and vegetables: A review
Saleena P, Jayashree E and Anees K
Osmotic dehydration is a process that involves the partial removal of water from fruits and vegetables. Multiple aspects that affect osmotic dehydration, including, the osmotic agent, duration and temperature, solute concentration, solution to sample ratio, agitation, and material geometry. Osmotic dehydration has recently been combined with several additional techniques, namely, ultrasound, high hydrostatic pressure, pulsed electric field, vacuum pulses and microwave etc. These strategies have been used to improve the performance by enhancing the permeability of the cell membrane and mass transfer rate during or after osmotic dehydration. These combined procedures minimize drying time and lowering energy costs. This paper presents the various aspects of the osmotic process as well as current breakthroughs in osmotic dehydration.
How to cite this article:
Saleena P, Jayashree E and Anees K. Recent developments in osmotic dehydration of fruits and vegetables: A review. The Pharma Innovation Journal. 2022; 11(2S): 40-50.