Osmotic Dehydration
In Osmotic Dehydration, food is dried by immersing the food into a hypertonic solution (glucose, sucrose, NaCl). Water from the food is leached out and the solids in the resulting syrup (or brine) enter the microstructure of the fruit or vegetable until equilibrium is reached. The improved characteristics of food products following this process include: inhibition of enzymatic and microbiological reactions andbetter quality characteristics such as color, flavor, and aroma, and longer storage life.
Director:
Gustavo V. Barbosa-Cánovas
Center for Nonthermal
Processing of Food
Washington State University
Pullman, WA 99164-6120
USA
Prof. Barbosa-Cánovas:
509 335-6188 (Office)
509 335-2722 (Fax)
509 338-5703 (Cell)
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