Emerging Technologies for Food Processing, 2nd Edition

11.5. Methods For Increasing the Rate of Mass Transfer

Since the rate of mass transfer during osmotic dehydration is generally low, a number of pretreatment methods have been attempted to increase it. These include: subjecting the food to ultra-high hydrostatic pressure (Rastogi and Niranjan, 1998), high-intensity electrical field pulses (Rastogi et al., 1999), or gamma irradiation (Rastogi and Raghavarao, 2004c; Rastogi, 2004) prior to osmotic dehydration; and applying ultrasound (Simal et al., 1998), partial vacuum (Fito, 1994; Rastogi and Raghavarao, 1996), or centrifugal force (Azuara et al., 1996) during osmotic treatment or prior to it.

11.5.1. Application of High Hydrostatic Pressure

The application of HP changes the cell wall structure and ...