Diffusion mechanisms during the osmotic dehydration of Granny Smith apples subjected to a moderate electric field

摘要

Osmotic dehydration is a process wherein foods are partially dehydrated by immersion in an aqueous hypertonic solution. Osmotic dehydration reduces the water activity of the food, thereby minimizing the potential growth of microorganisms and extending the shelf life of food products. A major disadvantage of the osmotic dehydration process is the long time required to reduce the water activity, which makes its industrial implementation impractical.