Factors affecting mass transfer during osmotic dehydration of fruits

Abstract

Research applications of osmotic dehydration to food processing in technology and in component transfer mechanisms are being carried out in several countries. Osmotic dehydration is a traditional process applied to food dewatering. It leads to attractive products that are ready to eat or can be applied as a pretreatment to the next process such as drying or freezing. The new osmotically dehydrated products and industrial applications require appropriate manufacturing procedures at the industrial level. Thus, an understanding of factors affecting mass transfer during osmotic dehydration is required for the process optimisation. In this review, the mechanism of osmotic dehydration is described. In addition, some factors that affect on mass transfer during osmotic dehydration such as types of osmotic agent, concentrations of osmotic agent, processing temperatures, agitation or stirring process, pretreatment methods and edible coating were reviewed. © 2008 IFRJ, Faculty of Food Science & Technology, UPM.