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About: Osmotic dehydration     Goto   Sponge   NotDistinct   Permalink

An Entity of Type : dbo:MilitaryConflict, within Data Space : dbpedia.demo.openlinksw.com associated with source document(s)

Type: yago:WikicatChemicalProcessesyago:ChemicalProcess113446390yago:NaturalProcess113518963yago:PhysicalEntity100001930yago:Process100029677military conflict New Facet based on Instances of this Class

Osmotic dehydration is an operation used for the partial removal of water from plant tissues by immersion in a hypertonic (osmotic) solution. Sugar or salt solutions are used to reduce the moisture content of foods before actual drying process. This technique is used to give the product quality improvement over conventional drying process. Mild heat treatment after osmotic dehydration favours colour and flavour retention resulting in the product having superior organoleptic characteristics. It also increases resistance to heat treatment, prevents enzymatic browning and inhibits activities of polyphenol oxidase. The process is economical.