Recent developments in osmotic dehydration: methods to enhance mass transfer

Abstract

Osmotic dehydration, due to its energy and quality related advantages, is gaining popularity as a complimentary processing step in the chain of integrated food processing. Generally, osmotic dehydration being a slow process, there has been a need for additional ways to increase the mass transfer without adversely affecting the quality. This gave the required motivation for many recent advances in this area. However, certain constraints still exist for the wide industrial adoption of osmotic dehydration, which need to be addressed in current and future research in the area. In order to compare the results of various investigators, there is a need to express research results in terms of more fundamental parameters like diffusion coefficient. Consequently, suitable methods to estimate such parameters in various foods of different size and geometry are discussed. The mechanism of osmotic dehydration proposed recently is described. Various methods to increase the rate of mass transfer, such as application of high hydrostatic pressure, high electrical field pulses, ultrasound, vacuum and centrifugal force are also presented.