Abstract
Osmotic dehydration can be considered as the most eligible energy saving method for the partial removal of water from foods, if and even as a method of preservation in the case of candy preparation. It can affect marked reduction in the moisture content of the foods before they are subjected to further processing steps such as drying, freezing, frying, etc. The pretreatment with the osmotic solution having concentrations lower than the natural cell concentration can improve the rehydration characteristics. Osmotic dehydration can be used also for the natural concentration of fruits, which helps in obtaining better characteristics of food prepared from the same, such as jam. The application of various pretreatments to osmotic dehydration such as application of high hydrostatic pressure, high electrical field pulses, gamma irradiation, ultrasound, and vacuum and centrifugal force, can overcome the long-existing issues related to inherently slower mass transfer rates. The basic understanding of the mechanism of mass transfer during osmotic dehydration will play an important role in devising novel applications of this potential technique in food processing by future researchers.
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