Advantages of osmotic dehydration The osmotic dehydration process has many advantages.
1. It minimizes the effect of temperature on food quality and protects the integrity of the food, as high temperatures/phase changes are not required in the process.
2. Mild heat treatment helps maintain color and flavor, giving the product excellent sensory properties. More when syrup is used as a penetrant.
3. IT increases resistance to heat treatment
4. The process is very simple and economical (the energy requirement is reduced by a factor of 2-3 compared to conventional drying. 5. It prevents enzymatic browning and inhibits the activity of polyphenol oxidase.
6. It improves texture and hydration performance.
7. The blanching process can be eliminated by this process, thereby reducing the processing cost.
8. Acid and sugar absorption in fruits alters the ingredients and improves taste and acceptability, which is known as the saccharification effect.
9. This process may prove to be beneficial for the production of ready-to-eat foods such as raisins.
10. This process reduces the volume of the product, saving the cost of processing, storage and transportation. 11. Keep the product immersed in the penetrant to avoid the product retaining better color after O2 exposure.
12. Prevent the product from collapsing during the subsequent drying process, helping to maintain the shape of the product after dehydration
