Tag: Osmotic dehydration

Osmotic dehydration is a low-energy, non-thermal preservation method that can reduce the weight of fresh fruits and vegetables by up to 50%, significantly contributing to reduced energy costs and processing times. It is an efficient way to enhance the shelf life and quality of various food products while preserving their nutritional and sensory attributes.

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.