Journal of Food Science and Technology

, Volume 51, Issue 9, pp 1654–1673 | Cite as

Osmotic dehydration of fruits and vegetables: a review

Review

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.

Keywords

Osmotic dehydration Osmosis Fruits Vegetables Preservation Mass transfer kinetics Diffusion 

References

  1. Alves DG, Barbosa JL Jr, Antonio GC, Murr FEX (2005) Osmotic dehydration of acerola fruit (Malpighia punicifolia L.). J Food Eng 68:99–103Google Scholar
  2. Andrade SAC, Neto BB, Nóbreg AC, Azoubel PM, Guerra NB (2007) Evaluation of water and sucrose diffusion coefficients during osmotic dehydration of jenipapo (Genipa americana L.). J Food Eng 78:551–555Google Scholar
  3. Aouar AAE, Azoubel PM, Barbosa JL Jr, Murr FEX (2006) Influence of the osmotic agent on the osmotic dehydration of papaya (Carica papaya L.). J Food Eng 75:267–274Google Scholar
  4. Atarés L, Chiralt A, Martínez CG (2008) Effect of solute on osmotic dehydration and rehydration of vacuum impregnated apple cylinders (cv. Granny Smith). J Food Eng 89:49–56Google Scholar
  5. Azoubel PM (2003) Optimization of osmotic dehydration of cashew apple (Anacardium Occidentale L.) in sugar solution. Food Sci Technol Int 9(6):427–433Google Scholar
  6. Azoubel PM, Murr FEX (2000) Mathematical modeling of the osmotic dehydration of cherry tomato (Lycopersicon esculentum var.cerasiforme). Cienc Tecnol Aliment 20(2):228–232Google Scholar
  7. Azoubel PM, Murr FEX (2004) Mass transfer kinetics of osmotic dehydration of cherry tomato. J Food Eng 61:291–295Google Scholar
  8. Bchir B, Besbes S, Attia H, Blecker C (2009) Osmotic dehydration of pomegranate seeds: mass transfer kinetics and DSC characterization. Int J Food Sci Technol 44:2208–2217Google Scholar
  9. Bchir B, Besbes S, Karoui R, Paquot M, Attia H, Blecker C (2010a) Osmotic dehydration of pomegranate seeds using date juice as an immersion solution base. Food Bioprocess Technol 10:442–445Google Scholar
  10. Bchir B, Besbes S, Karoui R, Attia H, Paquot M, Blecker C (2010b) Effect of air drying condition on physico-chemical properties of osmotically pre-treated pomegranate seeds. Food Bioprocess Technol 10:469–473Google Scholar
  11. Bchir B, Besbes S, Attia H, Blecker C (2011a) Osmotic dehydration of pomegranate seeds (punica granatum L.): effect of freezing pre treatment. J Food Process Eng 1745–4530Google Scholar
  12. Bchir B, Besbes S, Giet GM, Attia H, Paquot M, Blecker C (2011b) Synthese des connaissances sur la deshydration osmotique 15:129–142Google Scholar
  13. Bellary AN, Sowbhagya HB, Rastogi NK (2011) Osmotic dehydration assisted impregnation of curcuminoids in coconut slices. J Food Eng 105:453–459Google Scholar
  14. Beristain CI, Azuara E, Cortes R, Garcia HS (1990) Mass transfer during osmotic dehydration of pineapple rings. Intl J Food Sci Technol 25(5):576–582Google Scholar
  15. Biswal RN, Le Maguer M (1989) Mass transfer in plant materials in aqueous solutions of ethanol and sodium chloride: equilibrium data. J Food Process Eng 11(3):159–176Google Scholar
  16. Bolin HR, Huxsoll CC, Jackson R, Ng KC (1983) Effect of osmotic agents and concentration on fruit quality. J Food Sci 48(1):202–205Google Scholar
  17. Bongirwar DR, Sreenivasan A (1977) Studies on osmotic dehydration of banana. J Food Sci Technol 14(3):104–112Google Scholar
  18. Camirand WM, Forrey RR, Popper K, Boyle FP, Stanley WL (1968) Dehydration of membranes coated foods by osmosis. J Sci Food Agric 19(8):472–474Google Scholar
  19. Castelló ML, Igual M, Fito PJ, Chiralt A (2009) Influence of osmotic dehydration on texture, respiration and microbial stability of apple slices (Var. Granny Smith). J Food Eng 91:1–9Google Scholar
  20. Castello ML, Fito PJ, Chiralt A (2010) Changes in respiration rate and physical properties of strawberries due to osmotic dehydration and storage. J Food Eng 97(1):64–71Google Scholar
  21. Changrue V, Orsat V, Raghavan GSV, Lyew D (2008) Effect of osmotic dehydration on the dielectric properties of carrots and strawberries. J Food Eng 88:280–286Google Scholar
  22. Chaudhari AP, Kumbhar BK, Singh BPN, Narain M (1993) Osmotic dehydration of fruits and vegetables—a review. Indian Food Ind 12(1):20–27Google Scholar
  23. Chavan UD, Prabhukhanolkar AE, Pawar VD (2010) Preparation of osmotic dehydrated ripe banana slices. J Food Sci Tech 47(4):380–386Google Scholar
  24. Cipolletti JC, Robertson GH, Farkas DF (1977) Freezing of vegetables by direct contact with aqueous solutions of ethanol and sodium chloride. J Food Sci 42(4):911–916Google Scholar
  25. Conway J, Castaigne F, Picard G, Vevan X (1983) Mass transfer consideration in the osmotic dehydration of apple. Can Inst Food Sci Technol J 16(1):25–29Google Scholar
  26. Corzo O, Gomez ER (2004) Optimization of osmotic dehydration of cantaloupe using desired function methodology. J Food Eng 64:213–219Google Scholar
  27. Crank J (1975) The mathematics of diffusion. Clarenden Press, OxfordGoogle Scholar
  28. Dermesonlouoglou EK, Giannakourou MC, Bakalis S, Taoukis PS (2005) Mass transfer properties of water melon tissue in osmotic solution and effect of osmotic dehydration on frozen water melon quality, III International symposium of Application of modeling as an innovative technology in the Agri food chain Model IT held on 29 May at Leuven, Belgium ISBN-978-90-66055-18-6Google Scholar
  29. Dermesonlouoglou EK, Pourgouri S, Taoukis PS (2008) Kinetic study of the effect of the osmotic dehydration pre-treatment to the shelf life of frozen cucumber. Innov Food Sci Emerg Technol 9:542–549Google Scholar
  30. Derossi A, Pilli TD, Severini C, McCarthy MJ (2008) Mass transfer during osmotic dehydration of apples. J Food Eng 86:519–528Google Scholar
  31. Dixon GM, Jen JJ (1978) Changes of sugar and acids of osmovac dried apple slices. J Food Sci 42(4):1126–1131Google Scholar
  32. Dixon GM, Jen JJ, Paynter VP (1976) Tasty apple slices result from combined osmotic dehydration and vacuum drying process. Food Prod Dev 10(7):60–66Google Scholar
  33. Durrani AM, Verma S (2011) Preparation and Quality evaluation of honey Amla Murabba. J Ind Res Tech 1(1):40–45Google Scholar
  34. Durrani AM, Srivastava PK, Verma S (2011) Development and Quality Evaluation of honey based carrot candy. J Food Sci Technol 48(4):502–505Google Scholar
  35. Falade KO, Igbeka JC, Ayanwuyi FA (2007) Kinetics of mass transfer and colors changes during osmotic dehydration of watermelon. J Food Eng 80:979–985Google Scholar
  36. Farkas DF, Lazar ME (1969) Osmotic dehydration of apple pieces: effect of temperature and syrup concentration of rates. Food Technol 23(5):90–92Google Scholar
  37. Fernandes FAN, Rodrigues S, Gaspareto OCP, Oliveira EL (2006) Optimization of osmotic dehydration of papaya followed by air-drying. Food Res Int 39:492–498Google Scholar
  38. Ferrando M, Spiess WEL (2003a) Mass transfer in strawberry tissue during osmotic treatment I: microstructural changes. J Food Sci 68(4):1347–1355Google Scholar
  39. Ferrando M, Spiess WEL (2003b) Mass transfer in strawberry tissue during osmotic treatment II: structure function relationship. J Food Sci 68(4):1356–1364Google Scholar
  40. Ferrari CC, Hubinger MD (2008) Evaluation of the mechanical properties and diffusion coefficients of osmodehydrated melon cubes. Int J Food Sci Technol 43(11):2065–2074Google Scholar
  41. Ferrari CC, Carmello-Guerreiro SM, Bolini HMA, Hubinger MD (2010) Structural changes, mechanical properties and sensory preference of osmodehydrated melon pieces with sucrose and calcium lactate solutions. Int J Food Prop 13(1):112–130Google Scholar
  42. Flink JM (1975) Process condition for improved flavor quality of freeze dried foods. J Agric Food Chem 23(6):1019–1026Google Scholar
  43. Flink JM (1979) Dehydrated carrot slices: influence of osmotic concentration on drying behaviour and product quality. In: Linko P, Malki Y, Olkku J, Larinkari J, Fito P, Ortega E, Barbosa G (eds)Food process engineering. Applied Science Publishers, London, pp 412–418Google Scholar
  44. Flink JM (1980) Dehydrated carrot slices: influence of osmotic concentration on drying behavior and product quality. Food Proc Eng 1:412–416Google Scholar
  45. Fragoso AV, Paz HM, Giroux F, Chanes JW (2002) Pilot plant for osmotic dehydration of fruits: design and evaluation. J Food Proc Eng 25:189–199Google Scholar
  46. Garcia R, Menchu JF, Rolz C (1974) Tropical fruit drying : comparative study. Proc. Intl. congress Food Sci Technol 4:32–40Google Scholar
  47. Garcia CC, Mauro MA, Kimura M (2007) Kinetics of osmotic dehydration and air-drying of pumpkins (Cucurbita moschata). J Food Eng 82:284–291Google Scholar
  48. García M, Díaz R, Martínez Y, Casariego A (2010) Effects of chitosan coating on mass transfer during osmotic dehydration of papaya. Food Res Int 43:1656–1660Google Scholar
  49. Ghosh PK, Agrawal YC, Jayas DS, Kumbhar BK (2006) Process development for osmo-hot air drying of carrot. J Food Sci Technol 43(1):65–68Google Scholar
  50. Giangiecome R, Torreggiani D, Abbe E (1987) Osmotic dehydration of fruit part I. Sugar exchange between fruit and extraction syrup. Food Nutr Preserv 11(3):183–195Google Scholar
  51. Hawkes J, Flink JM (1978) Osmotic concentration of fruit slices, prior to freeze dehydration. Food Proc Preserv 2:265–284Google Scholar
  52. Heredia A, Peinado I, Barrera C, Grau AA (2009) Influence of process variables on colour changes, carotenoids retention and cellular tissue alteration of cherry tomato during osmotic dehydration. J Food Compos Anal 22:285–294Google Scholar
  53. Hope GW, Vitale DG (1972) Osmotic dehydration: a cheap and simple method of preserving mangoes, bananas and plantains. Contribution 175 Food Res. Inst. Can Dept. of Agric Ottawa, CanadaGoogle Scholar
  54. Islam MN, Flink JM (1982) Dehydration of potato II. Osmotic concentration and its effect on air drying behavior. J Food Technol 17:387–403Google Scholar
  55. Ispir AE, Togrul IT (2009) Osmotic dehydration of apricot: kinetics and the effect of process parameters. Chem Eng Res Des 87:166–180Google Scholar
  56. Jackson TH, Mohamed BB (1971) The shambat process: new development arising from the osmotic dehydration of fruits and vegetables. Sudan J Food Sci Technol 3:18–22Google Scholar
  57. Jokie A, Gyura J, Levic L, Zavargo Z (2007) Osmotic dehydration of sugar beet in combined aqueous solutions of sucrose and sodium chloride. J Food Eng 78:47–51Google Scholar
  58. Karel M (1976) Technology and application of new intermediate moisture foods. In: Davies R, Birch GG, Parker KJ (eds) Intermediate moisture foods. Applied Science Publishers, London, pp 4–31Google Scholar
  59. Khin MM, Zhou W, Perera CO (2006) A study of the mass transfer in osmotic dehydration of coated potato cubes. J Food Eng 77:84–95Google Scholar
  60. Khin MM, Zhou W, Yeo SY (2007) Mass transfer in the osmotic dehydration of coated apple cubes by using maltodextrin as the coating material and their textural properties. J Food Eng 81:514–522Google Scholar
  61. Khoyi MR, Hesari J (2007) Osmotic dehydration kinetics of apricot using sucrose solution. J Food Eng 78:1355–1360Google Scholar
  62. Kim MH, Toledo RT (1987) Effect of osmotic dehydration and high temperature fluidized bed drying on properties of dehydrated rabbiteye blueberries. J Food Sci 52(4):980–984Google Scholar
  63. Kowalska H, Lenart A, Leszczyk D (2008) The effect of blanching and freezing on osmotic dehydration of pumpkin. J Food Eng 86:30–38Google Scholar
  64. Le Maguer M (1988) Osmotic dehydration: review and future directions. Proc. Int. Symp. On progress in food preservation organized by CERIA, Centre of Education and Research on Food and Chemical Industries, Brussels, Belgium, April 12–14Google Scholar
  65. Lenart A, Flink JM (1984a) Osmotic concentration of potato I: criteria for the end point of the osmasia process. J Food Technol 19(1):45–60Google Scholar
  66. Lenart A, Flink JM (1984b) Osmotic concentration of potato II: special distribution of the osmotic effect. J Food Technol 19(1):65–89Google Scholar
  67. Lenart A, Lewicki PP (1988) Osmotic preconcentration of carrot tissue followed by convention drying. J Food Proc Eng 14:163–171Google Scholar
  68. Lerici CR, Pinnavaia G, Dalla Rosa M, Mastrocola D (1983) Applicazione dell’ osmosi diretta nella disidratazione della frutta. Industrie Alimentari 3:184–190Google Scholar
  69. Lerici CR, Pinnavala G, Daliarosa M, Bartolucci L (1985) Osmotic dehydration of fruit: influence of osmotic agents on drying behavior and product quality. J Food Sci 50:1217–1220Google Scholar
  70. Levi A, Gagel S, Juven BJ (1985) Intermediate moisture tropical food products for developing countries II. Quality characteristics of papaya. Int J Food Sci Technol 20(2):163–175Google Scholar
  71. Lewicki PP, Pawlak RP (2005) Effect of osmotic dewatering on apple tissue structure. J Food Eng 66:43–50Google Scholar
  72. Lombard GE, Oliveira JC, Fito P, Andrés A (2008) Osmotic dehydration of pineapple as a pre-treatment for further drying. J Food Eng 85:277–284Google Scholar
  73. Madan S, Dhawan SS (2005) Development of value added product ‘CANDY’ from carrots. Process Food Ind 8(3):26–29Google Scholar
  74. Maharaj V, Sankat CK (2000) The rehydration characteristics and quality of dehydrated dasheen leaves. Can Agric Eng 42(2):81–85Google Scholar
  75. Mancilla YN, Won MP, Gálvez AV, Arias V, Munizaga GT, Labarca VB, Mondaca RL, Scala KD (2011) Modeling mass transfer during osmotic dehydration of strawberries under high hydrostatic pressure conditions. Innov Food Sci Emerg Technol 12:338–343Google Scholar
  76. Mandala IG, Anagnostaras EF, Oikonomou CK (2005) Influence of osmotic dehydration conditions on apple air drying kinetics and their quality characterstics. J Food Eng 69:307–316Google Scholar
  77. Matuser A, Meresz P (2002) Modelling of sugar transfer during osmotic dehydration of carrot. Period Polytech Ser Chem Eng 46(1–2):83–92Google Scholar
  78. Mayor L, Cunha RL, Sereno AM (2007) Relation between mechanical properties and structural changes during osmotic dehydration of pumpkin. Food Res Int 40:448–460Google Scholar
  79. Mayor L, Pissarra J, Sereno AM (2008) Microstructural changes during osmotic dehydration of parenchymatic pumpkin tissue. J Food Eng 85:326–339Google Scholar
  80. Mayor L, Moreira R, Sereno AM (2011) Shrinkage, density, porosity and shape changes during dehydration of pumpkin (Cucurbita pepo L.) fruits. J Food Eng 103:29–37Google Scholar
  81. Mehta U, Bajaj S (1984) Change in the chemical composition and organoleptic quality of citrus peel candy during preparation and storage. J Food Sci Technol 21:422–424Google Scholar
  82. Mehta GL, Tomar MC (1980) Studies on dehydration of tropical fruits in Uttar Pradesh. III. Papaya (Carica papaya L.). Indian Food Pack 8(1):12–15Google Scholar
  83. Mercali GD, Marczak LDF, Tessaro IC, Noreña CPZ (2011) Evaluation of water, sucrose and NaCl effective diffusivities during osmotic dehydration of banana (Musa sapientum, shum.). LWT—Food Sci Technol 44:82–91Google Scholar
  84. Monnerat SM, Pizzi TRM, Mauro MA, Menegalli FC (2010) Osmotic dehydration of apples in sugar/salt solutions: concentration profiles and effective diffusion coefficients. J Food Eng 100:604–612Google Scholar
  85. Moraga MJ, Moraga G, Fito PJ, Martínez-Navarrete N (2009) Effect of vacuum impregnation with calcium lactate on the osmotic dehydration kinetics and quality of osmodehydrated grapefruit. J Food Eng 90:372–379Google Scholar
  86. Moraga MJ, Moraga G, Navarrete NM (2011) Effect of the re-use of the osmotic solution on the stability of osmodehydro-refrigerated grapefruit. LWT—Food Sci Technol 44:35–41Google Scholar
  87. Moreira R, Chenlo F, Chaguri L, Vázquez G (2011) Air drying and colour characteristics of chestnuts pre-submitted to osmotic dehydration with sodium chloride. Food Bioproducts Process 89:109–115Google Scholar
  88. Moreno J, Chiralt A, Escriche I, Serra JA (2000) Effect of blanching/osmotic dehydration combined methods on quality and stability of minimally processed strawberries. Food Res Int 33:609–616Google Scholar
  89. Moy JH, Kuo MJL (1985) Solar osmovac dehydration of papaya. J Food Eng 8:23–32Google Scholar
  90. Moy JH, Lau NBM, Dollar AM (1978) Effect of sucrose and acids on osmotic dehydration of tropical fruits. J Food Process Preserv 2(2):131–135Google Scholar
  91. Nieto AB, Salvatori DM, Castro MA, Alzamora SM (2004) Structural changes in apple tissue during glucose and sucrose osmotic dehydration: shrinkage, porosity, density and microscopic features. J Food Eng 61:269–278Google Scholar
  92. Oliveira IM, Fernandes FAN, Rodrigues S, Sousa PHM, Maia GA, Figueiredo W (2006) Modelling and optimization of osmotic dehydration of banana followed by air drying. J Food Process Eng 29:400–406Google Scholar
  93. Osorio C, Franco MS, Castaño MP, González-Miret ML, Heredia FJ, Morales AL (2007) Colour and flavour changes during osmotic dehydration of fruits. Innov Food Sci Emerg Technol 8:353–359Google Scholar
  94. Ozdemir M, Ozen BF, Dock LL, Floros JD (2008) Optimization of osmotic dehydration of diced green peppers by response surface methodology. LWT—Food Sci Technol 41:2044–2050Google Scholar
  95. Pereira LM, Rodrigues ACC, Sarantópoulos CIGL, Junqueira VCA, Cunha RL, Hubinger MD (2004) Influence of modified atmosphere packaging and osmotic dehydration of minimally processed guavas. J Food Sci 69(4):172–177Google Scholar
  96. Piotrowski D, Lenart A, Wardzynski A (2004) Influence of osmotic dehydration on microwave convective drying of frozen strawberries. J Food Eng 65:519–525Google Scholar
  97. Ponting JD (1973) Osmotic dehydration of fruits—recent modifications and applications. Process Biochem 8:18–20Google Scholar
  98. Ponting JD, Watters GG, Forrey RR, Jackson R, Stanley WL (1966) Osmotic dehydration of fruits. Food Technol 20:125–128Google Scholar
  99. Ponting JD, Jackson R, Watters G (1972) Refrigerated apples: preservative effect of ascorbic acid, calcium and sulfites. J Food Sci 37(3):434–436Google Scholar
  100. Prinzivalli C, Brambilla A, Maffi D, Lo Scalzo R, Torreggiani D (2006) Effect of osmosis time on structure, texture and pectic composition of strawberry tissue. Eur Food Res Technol 224:119–127Google Scholar
  101. Rahaman MS, Lamb J (1990) Osmotic dehydration of pineapple. J Food Sci Technol 27(3):150–152Google Scholar
  102. Ramallo LA, Schvezov C, Mascheroni RH (2004) Mass transfer during osmotic dehydration of pineapple. Food Sci Technol Int 10(5):323–332Google Scholar
  103. Ramanuja MN, Jayaraman KS (1980) Storage of stability of intermediate moisture banana. J Food Sci Technol 17(4):183–185Google Scholar
  104. Ramolla LA, Mascheroni RH (2005) Rate of water loss and sugar uptake during the osmotic dehydration of pineapple. Braz Arch Biol Technol 48(5):761–770Google Scholar
  105. Rashmi HB, Doreyappa GI, Mukanda GK (2005) Studies on osmo-air dehydration of pineapple fruit. J Food Sci Technol 42(1):64–67Google Scholar
  106. Rastogi NK, Raghavarao KSMS, Niranjan K (1997) Mass transfer during osmotic dehyadration of banana: Fickian diffusion in cylindrical configuration. J Food Eng 31(4):423–432Google Scholar
  107. Rodrigues ACC, Pereira LM, Sarantópoulos CIGL, Bolini HMA, Cunha RL, Junqueira VCA, Hubinger MD (2006) Impact of modified atmosphere packaging on the osmodehydrated papaya stability. J Food Process Preserv 30(5):563–581Google Scholar
  108. Rosa MD, Giroux F (2001) Osmotic treatments (OT) and problems related to the solution management. J Food Eng 49(2–3):223–236Google Scholar
  109. Sharma RC, Joshi VK, Chauhan SK, Chopra SK, Lal BB (1991) Application of osmosis–osmo canning of apple rings. J Food Sci Technol 28(2):86–88Google Scholar
  110. Sharma HK, Pandey H, Kumar P (2003) Osmotic dehydration of sliced pears. J Agric Eng 40(1):65–68Google Scholar
  111. Shi XQ, Maupoey PF (1993) Vacuum osmotic dehydration of fruits. Drying Technol 11(6):1429–1442Google Scholar
  112. Shi JX, Maguer ML, Wangb SL, Liptayc A (1997) Application of osmotic treatment in tomato processing effect of skin treatments on mass transfer in osmotic dehydration of tomatoes. Food Res Int 30(9):669–674Google Scholar
  113. Singh B, Mehta S (2008) Effect of osmotic pretreatment on equilibrium moisture content of dehydrated carrot cubes. Intl J Food Sci Technol 43(3):532–537Google Scholar
  114. Singh M, Shivhare US, Singh H, Bawa AS (1999) Osmotic concentration kinetics of Amla preserve. Indian Food Pack 53(1):13–15Google Scholar
  115. Singh B, Kumar A, Gupta AK (2007) Study of mass transfer kinetics and effective diffusivity during osmotic dehydration of carrot cubes. J Food Eng 79:471–480Google Scholar
  116. Singh B, Panesar PS, Nanda V, Kennedy JF (2010) Optimization of osmotic dehydration process of carrot cubes in mixtures of sucrose and sodium chloride solutions. Food Chem 123:590–600Google Scholar
  117. Souza JS, Medeiros MFD, Magalhães MMA, Rodrigues S, Fernandes FAN (2007) Optimization of osmotic dehydration of tomatoes in a ternary system followed by air-drying. J Food Eng 83:501–509Google Scholar
  118. Speck P, Escher F, Solms J (1977) Effect of salt pretreatment on quality and storage stability of air dried carrots. LWT 10:308–313Google Scholar
  119. Sunjka PS, Raghavan GS (2004) Assesment of pretreatment methods and osmotic dehydration for cranberries. Can Biosyst Eng 46:35–40Google Scholar
  120. Teles VRN, Murari RCBDL, Yamashita F (2004) Diffussion coefficient during osmotic dehydration of tomatoes in ternary solutions. J Food Eng 61:253–259Google Scholar
  121. Teles UM, Fernandes FAN, Rodrigues S, Lima AS, Maia GA, Figueiredo RW (2006) Optimization of osmotic dehydration of melons followed by air drying. Intl J Food Sci Technol 41:674–677Google Scholar
  122. Teotia SS, Gl M, Tomar MC, Garg RC (1976) Studies on dehydration of tropical fruits in Uttar Pradesh I Mango. Indian Food Packer 30(6):15–19Google Scholar
  123. Tiwari RB (2005) Application of osmo-air dehydration for processing of tropical fruits in rural areas. Indian Food Ind 24(6):62–69Google Scholar
  124. Torres JD, Talens P, Carot JM, Chiralt A, Escriche I (2007) Volatile profile of mango (Mangifera indica L.), as affected by osmotic dehydration. Food Chem 101:219–228Google Scholar
  125. Torres JD, Castelló ML, Escriche I, Chiralt A (2008) Quality characteristics, respiration rates, and microbial stability of osmotically treated mango tissue (Mangifera indica L.) with or without calcium lactate. Food Sci Technol Int 14(4):355–365Google Scholar
  126. Valle JMD, Aranguiz V, Leoan H (1998) Effects of blanching and calcium infiltration on PPO activity, texture, microstructure and kinetics of osmotic dehydration of apple tissue. Food Res Int 31(8):557–569Google Scholar
  127. Van Buggenhout S, Grauwet T, Loey AV, Hendrickx M (2008) Use of pectinmethylesterase and calcium in osmotic dehydration and osmodehydrofreezing of strawberries. Eur Food Res Technol 226:1145–1154Google Scholar
  128. Venkatachalapathy K, Raghavan GSV (1999) Combined osmotic and microwave drying of strawberries. CAO LA Technol 17(4&5):837–853Google Scholar
  129. Videv K, Tanchev S, Sharma RC, Joshi VK (1990) Effect of sugar syrup concentration and temperature on the rate of osmotic dehydration of apples. J Food Sci Technol 27(5):307–308Google Scholar

Copyright information

© Association of Food Scientists & Technologists (India) 2012

Authors and Affiliations

  1. 1.Department of Chemical Engineering and Technology, Institute of TechnologyBanaras Hindu UniversityVaranasiIndia

Personalised recommendations