Mass Transfer During Osmotic Dehydration of Fruits and Vegetables: Process Factors and Non-Thermal Methods

Osmotic dehydration of fruits and vegetables is a slow process due to resistance in mass transfer (MT). This resistance can be modified by varying the osmotic solution or process conditions, or by employing non-thermal treatments (NTT). Some NTT modify the tissue structure by formation of pores in the cell membrane (such as pulse electric fields) or microchannels (such as ultrasound and osmosonication), and others increase the contact surface area with the tissue through a decrease in atmospheric pressure (such as vacuum pulses) or an increase of the system pressure (such as high hydrostatic pressures). Changes in the rate of MT caused by modifications in experimental conditions can be described with mathematical models, such as Fick's second law. The aims of this review are to analyze the different factors that modify MT rate during osmotic dehydration, examine the application of NTT to modify MT, and to study models that describe these processes.

Automated summary

Osmotic dehydration of fruits and vegetables is a slow process due to resistance in mass transfer, which can be modified by changing the osmotic solution, process conditions, or employing non-thermal treatments. Non-thermal treatments can alter tissue structure and increase contact surface area with the tissue, while mathematical models like Fick's second law can describe changes in mass transfer rate caused by modifications in experimental conditions.