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review articleIssue 13 (4) 2014 pp. 341-350

Anna Chwastek

Institute of Chemical Technology of Food, Lodz University of Technology, Poland

Methods to increase the rate of mass transfer during osmotic dehydration of foods

Abstract

Traditional methods of food preservation such as freezing, freeze drying (lyophilization), vacuum drying, convection drying are often supplemented by new technologies that enable obtaining of high quality products. Osmotic dehydration is more and more often used during processing of fruits and vegetables. This method allows maintaining good organoleptic and functional properties in the finished product. Obtaining the desired degree of dehydration or saturation of the material with an osmoactive substance often requires  elongation of time or use of high temperatures. In recent years much attention was devoted to techniques aimed at increasing the mass transfer between the dehydrated material and the hypertonic solution. The work reviews the literature focused on methods of streamlining the process of osmotic dehydration which include the use of: ultrasound, high hydrostatic pressure, vacuum osmotic dehydration and pulsed electric field.

Keywords: osmotic dehydration, ultrasound, high hydrostatic pressure, vacuum osmotic dehydration, pulsed electric field
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue4/volume/1_4_2014.pdf

http://dx.doi.org/10.17306/J.AFS.2014.4.1

For citation:

MLA Chwastek, Anna. "Methods to increase the rate of mass transfer during osmotic dehydration of foods." Acta Sci.Pol. Technol. Aliment. 13.4 (2014): 341-350. http://dx.doi.org/10.17306/J.AFS.2014.4.1
APA Chwastek A. (2014). Methods to increase the rate of mass transfer during osmotic dehydration of foods. Acta Sci.Pol. Technol. Aliment. 13 (4), 341-350 http://dx.doi.org/10.17306/J.AFS.2014.4.1
ISO 690 CHWASTEK, Anna. Methods to increase the rate of mass transfer during osmotic dehydration of foods. Acta Sci.Pol. Technol. Aliment., 2014, 13.4: 341-350. http://dx.doi.org/10.17306/J.AFS.2014.4.1