Abstract
Peas have been partially dehydrated by immersion in pure sucrose and sodiumcitrate solutions or sucrose/sodiumcitrate mixed solutions prior to air drying. The influence of concentration and composition of osmosis solutions, immersion time and agitation on the mass transport data described in terms of water loss and solid gain and on water activity data were investigated. A mathematical model for this phenomena was proposed and the apparent diffusion coefficients of water, Da were determined. The influence of osmotic dehydration on subsequent air drying behaviour and product quality, relative to air dried peas was also studied. Osmotic dehydration resulted a successful method for improving the final product quality.
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