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Osmotic Dehydration in Production of Sustainable and Healthy Food by Agnieszka Ciurzyńska; Hanna Kowalska; Kinga Czajkowska; Andrzej Lenart is a Agricultural and Biological Sciences article available to read on EtoBox.

What is Osmotic Dehydration in Production of Sustainable and Healthy Food about?

## Background Fruits and vegetables are important components of the daily diet, but they are generally very perishable especially when they are peeled and cut, prepared for consumption, therefore it is necessary to apply preservation technologies to prolong their shelf-life. One of the solutions is osmotic dehydration involving removal of water from the material as a result of mass exchange, and enrichment of the raw material with osmotic solution components which penetrate the tissue material. ## Scope and Approach In this review the combinations with other food preservation techniques and changing the conditions which allow for higher efficiency are described. The use of pulsed vacuum, high hydrostatic pressure as well as ohmic heating were analyzed. The obtained product may be enriched with valuable components not always naturally present in the raw material, which makes it attractive for the consumer and can positively affect our body healthwise. ## Key Findings and Conclusions The application of osmotic dehydration allows to create attractive product. Choosing the optimal parameters is very important for product quality and mass exchange efficiency, e.g. temperature, concentra

Who reads Osmotic Dehydration in Production of Sustainable and Healthy Food?

Author

Agnieszka Ciurzyńska; Hanna Kowalska; Kinga Czajkowska; Andrzej Lenart

Published

2016

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)