The Primary Purpose of Osmotic Dehydration in Food Processing
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4 min read
Osmotic dehydration can reduce the water content of fruits and vegetables by up to 50%. The primary purpose of osmotic dehydration is to partially remove water from food using a concentrated (hypertonic) solution, which significantly reduces the product's water activity and extends its shelf life. This process is a crucial step in creating shelf-stable products and improving food quality.
