Osmotic dehydration pretreatment in drying of fruits and vegetables

Y. K. Pan, L. J. Zhao, Y. Zhang, Guohua Chen, A. S. Mujumdar

Research output: Journal article publicationJournal articleAcademic researchpeer-review

82 Citations (Scopus)


Several vegetables and fruits, apple, ginger, carrot, and pumpkin were dehydrated under various osmotic conditions using sucrose and salt as the permeating agents. The dehydrated materials were then dried. The influence of solute concentration, process temperature and the type of solute on osmotic dehydration and further thermal drying were investigated. The nutrition loss during the osmotic process was measured using carotene as the nutrition index. The effect of calcium chloride present in osmotic solution on the product quality was also studied. A first order kinetic model was chosen to describe the mass transfer phenomena of the osmotic process. The equilibrium value of water loss, solute gained, kinetic constants KWLand KSGunder various conditions are successfully predicted by the model. The relationship between the equilibrium value and four major factors that influence osmotic process of carrot was obtained based on the experimental data. The relations between the loss constant of carotene and the solute concentration in carrot and pumpkin were obtained based on the experimental data. The qualities of dried products are better for the osmotic dehydration pretreated samples than those dried directly.
Original languageEnglish
Pages (from-to)1101-1114
Number of pages14
JournalDrying Technology
Issue number6
Publication statusPublished - 1 Jul 2003
Externally publishedYes


  • Nutrition enrich
  • Nutrition loss
  • Osmotic dehydration
  • Vegetable and fruit

ASJC Scopus subject areas

  • Chemical Engineering(all)
  • Physical and Theoretical Chemistry


Dive into the research topics of 'Osmotic dehydration pretreatment in drying of fruits and vegetables'. Together they form a unique fingerprint.

Cite this