Emerging Technologies for Food Processing, 2nd Edition

11.8. Management of Osmotic Solution

During osmotic dehydration, a large amount of water is transferred from the food to the osmotic solution, which results in its dilution, an increase in the solution mass, as well as a decrease in the dewatering potential. Other components such as aromas, pigments, acids, pectin, vitamins, salts, lipids, acids, proteins, pulp fragments, and proteins are leached into the solution, which leads to chemical, physicochemical, and sensory changes in the solution after utilization. The recycling of the syrup results in browning or darkening after several uses because of oxidative enzymatic browning, as well as nonenzymatic browning.

In order to make osmotic dehydration a feasible operation in food processing, concentration ...