Osmotic Dehydration

  • Gustavo V. Barbosa-Cánovas
  • Humberto Vega-Mercado
Chapter
Part of the Dehydration of Foods book series (FSES)

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).

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Copyright information

© Springer Science+Business Media Dordrecht 1996

Authors and Affiliations

  • Gustavo V. Barbosa-Cánovas
    • 1
  • Humberto Vega-Mercado
    • 2
  1. 1.Washington State UniversityUSA
  2. 2.Merck Sharp & Dohme Ouímica de Puerto RicoUSA

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