Research Article Open Access

Preservation Through Osmotic Dehydration

Abstract

Osmotic dehydration refers to the partial removal of water through osmosis, in which fruits and vegetables are immersed in hypertonic solution for a given period of time. This process received considerable attention in contemporary years for the dehydration of fruits and vegetables. This process can be used for a variety of fruits and vegetables. The benefit of this process is that it retains the original characteristics of fruits and vegetables. It consumes less energy and the product can be dried after pre-treatment in dehydrator or even in sunlight. This process is carried out in two stages, 1st the elimination of moisture by an osmotic agent and then dehydration in dryer or in sunlight to further reduced the extent of moisture and makes it a stable product.

Muhammad Zeeshan, Muhammad Ayub and Arslan Khan

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