Nowadays there is a heightened motivation that explains many recent advances in the area of osmotic dehydration. Food applications of the osmotic dehydration process provide a potential to apply energy efficient procedures on an industrial scale to produce mildly processed, high quality products. Osmotic dehydration has a tremendous market potential for producing high quality food with different variety.
It can also develop fruit and vegetable ingredients with functional properties. However it is difficult to define a general predictive processing model due to great variability of plant materials (species, cultivar, maturity stage, etc.). In addition there is lack of adequate responses to problems related to the management of the osmotic solutions (reconcentration, reuse, microbial contamination, reutilization, and discharge of the spent solution, etc.), and developing continuous processing equipment.
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