OSMOTIC DEHYDRATION AND ITS APPLICATIONS IN NUTRIENT INFUSION OF VARIOUS FOODS

Abstract : The feasibility of osmotic drying of various foods, pitted cherries, whole blueberries and cubed carrots, was demonstrated. The feasibility of applying the osmotically-induced migration of compounds through the membrane of food samples was also examined. The osmotic solutions included sucrose, dextrose, maltose, honey, maltodextrin and salt. Drying was accomplished at atmospheric pressure at room and boiling temperatures and under vacuum at room temperature. In some experiments, final drying was achieved in a forced air dryer.