Recent development in osmotic dehydration of fruit and vegetables: a review.

@article{Chandra2015RecentDI,
  title={Recent development in osmotic dehydration of fruit and vegetables: a review.},
  author={Suresh Chandra and Durvesh Kumari},
  journal={Critical reviews in food science and nutrition},
  year={2015},
  volume={55 4},
  pages={552-61}
}
Osmotic dehydration of fruits and vegetables is achieved by placing the solid/semi solid, whole or in pieces, in a hypertonic solution (sugar and/or salt) with a simultaneous counter diffusion of solutes from the osmotic solution into the tissues. Osmotic dehydration is recommended as a processing method to obtain better quality of food products. Partial… CONTINUE READING