Recent Developments in Osmotic Dehydration
Navin K. Rastogi1
, K.S.M.S. Raghavarao1
, and K. Niranjan2 1Department of Food Engineering, Central Food Technological Research Institute, Council of Scientific and Industrial Research, Mysore, India 2School of Food Biosciences, The University of Reading, Reading, Berkshire, UK
Osmotic dehydration can be considered as the most eligible energy saving method for the partial removal of water from foods, if and even as a method of preservation in the case of candy preparation. It can affect marked reduction in the moisture content of the foods before they are subjected to further processing steps such as drying, freezing, frying, etc. The pretreatment with the osmotic solution having ...
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