Chapter

Dehydration of Foods

Part of the series Dehydration of Foods pp 265-288

Osmotic Dehydration

  • Gustavo V. Barbosa-CánovasAffiliated withWashington State University
  • , Humberto Vega-MercadoAffiliated withMerck Sharp & Dohme Ouímica de Puerto Rico

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Abstract

The concentration of food products by means of product immersion in a hypertonic solution (i.e., sugar, salt, sorbitol, or glycerol) is known as osmotic dehydration (Raoult-Wack et al., 1989; Raoult-Wack, et al., 1991a).