Abstract
Osmotic dehydration is a water removal process that consists of placing foods, such as pieces of fruits and vegetables, in a hypertonic solution. Both mass fluxes lead to a decrease of the water activity in the product, increasing its shelf life. It can be used as a single dehydration process or as a pre-treatment of other processes such as drying, pasteurization or freezing. Heat and mass transfer gradients associated to the process produce changes in the chemical, physical and structural characteristics of the vegetable tissue. The knowledge and prediction of these changes are very important because they affect the quality of the final product, process modelling and design of process equipment. This work presents some new experimental data during osmotic dehydration of fruits. Some models were used so as to obtain predicted values during osmotic dehydration.
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