Osmotic dehydration of fruits and vegetables: a review

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Abstract

The main cause of perishability of fruits and vegetables are their high water content. To increase the shelf life of these fruits and vegetables many methods or combination of methods had been tried. Osmotic dehydration is one of the best and suitable method to increase the shelf life of fruits and vegetables. This process is preferred over others due to their vitamin and minerals, color, flavor and taste retention property. In this review different methods, treatments, optimization and effects of osmotic dehydration have been reviewed. Studied showed that combination of different osmotic agents were more effective than sucrose alone due to combination of properties of solutes. During the experiments it was found that optimum osmosis was found at approximately 40 °C, 40 °B of osmotic agent and in near about 132 min. Pretreatments also leads to increase the osmotic process in fruits and vegetables. Mass transfer kinetics study is an important parameter to study osmosis. Solids diffusivity were found in wide range (5.09–32.77 kl/mol) studied by Fick’s laws of diffusion. These values vary depending upon types of fruits and vegetables and osmotic agents.