11.9. Conclusions
Osmotic dehydration can be considered as the most eligible energy saving method for the partial removal of water from foods, and even as a method of preservation in the case of candy preparation. It can effect a marked reduction in the moisture content of foods before they are subjected to further processing steps such as drying, freezing, frying, etc. Pretreatment with an osmotic solution with solute concentrations that are lower than the natural cell concentration can improve the rehydration characteristics. Osmotic dehydration can also be used for naturally concentrating fruits, which helps to obtain better characteristics in food prepared from the same, such as jam. The application of various pretreatments to osmotic dehydration ...
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