Emerging Technologies for Food Processing, 2nd Edition

11.7. Limitations of Osmotic Dehydration

There are still some limitations to scaling up osmotic dehydration technology. The high viscosity of the osmotic solution and low density difference between the solid and the solution (Δρ = ρ_s−ρ_sol) are the main drawbacks. An increase in viscosity increases resistance to mass transfer, as the diffusion coefficient is inversely proportional to the system viscosity (Einstein or Wilke–Chang equation). The labile nature of foods will also not permit increases in agitation levels beyond a certain point to overcome this viscosity effect. The low density difference makes the product float, requiring additional mechanical means to keep it immersed in the solution.

The major constraint to the industrial adoption ...