RECENT TRENDS IN OSMOTIC DEHYDRATION OF FRUITS: A REVIEW

Abstract

The marvel of expulsion of water from lower solvent concentration to higher concentration by a semi-perimeable membrane is osmotic dehydration, resulting in equilibrium state on both sides of the membrane. As it decreases the water activity of fruits. It is found to be most widely used application for preserving food materials. Due to colour, scent, nutritional constituents and flavour compound retention value, osmotic dehydration is favoured over other methods. Drying, shower drying, freezedrying, solidifying, vacuum packing, canning, syrup conservation (osmotic dehydration), sugar crystallization, nourishment illumination and the addition of preservatives or inert gases such as carbon dioxide are typical methods of applying these processes. The solutes used in osmotic parchedness are ordinarily sugar syrup with fruit slices or 3d shapes, and salt (sodium chloride) or vegetable brine. This can be the method of multicomponent diffusion. Water moves from fruits or vegetables to the solution in this process and certain fruit and vegetable components such as minerals, vitamins, fruit acids, etc also pass into the solution along with water to the fruits and vegetables, sugar and salt migrate. Examples that are considered are Gooseberry Murabbas (Aonla), apples, sweets, candies of Different fruits and vegetables, including pethas, parwal, Osmosis-made sweets in sugar syrup are the most popular items of commercial value available in the market made from fruits. It is processed in a brine solution before drying in pickles made from raw mango. In brine, various vegetables are handled to lower their moisture content