Methods to increase the rate of mass transfer during osmotic dehydration of foods.

摘要: Traditional methods of food preservation such as freezing, freeze drying (lyophilization), vacuum drying, convection are often supplemented by new technologies that enable obtaining high quality products. Osmotic dehydration is more and used during processing fruits vegetables. This method allows maintaining good organoleptic functional properties in the finished product. Obtaining desired degree or saturation material with an osmoactive substance requires  elongation time use temperatures. In recent years much attention was devoted to techniques aimed at increasing mass transfer between dehydrated hypertonic solution. The work reviews literature focused on streamlining process osmotic which include of: ultrasound, hydrostatic pressure, pulsed electric field.