ABSTRACT

Osmotic dehydration of foods has potential advantages in fruit and vegetable processing industries. This dehydration process generally does not produce a product of low moisture content to be considered shelf-stable. Consequently, the osmotically treated product should be further processed (generally by air-, freeze-, or vacuum-drying methods) to obtain a shelf-stable product or the process could be used as a pretreatment for canning, freezing, and minimal processing.