Osmotic Dehydration of Foods in a Multicomponent Solution Part II. Water Loss and Solute Uptake in Agar Gels and Meat

Abstract

The composition of the solution defined in Part I of this study was tested and improved to obtain high water loss during the dehydration of an agar gel. This solution was used for osmotic dehydration of meat slices. A mathematical model based on Fick's law of diffusion was used to estimate the time course of the water profile in meat, and water loss versus time. The water diffusion coefficient was expressed as a function of water content in meat. Meat with an intermediate moisture content can be obtained using controlled dehydration times, followed by an equilibration period.