OSMOTIC DEHYDRATION

This book deals with different aspects related to Osmotic Dehydration (DO), a technological process that consists of removing water from vegetables by immersion in a hypertonic solution of a compatible solute. The plant concentration gradient/osmotic solution promotes the removal of water and the incorporation of solids, contributing to the reduction of humidity and water activity and increasing shelf life. This technology is normally used as pre-processing to facilitate other processes such as drying, freezing, freezing, etc. Because it is normally conducted under mild conditions of temperature and agitation, DO can minimize physical-chemical, sensory and nutritional changes, leading to processed foods with characteristics closer to the food in natura.