Solute Transfer in Osmotic Dehydration of Vegetable Foods: A Review

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Resumen

While various mechanisms have been proposed for the water transfer during osmotic dehydration (OD), little progress has been made to understand the mechanisms of solute transfer during osmotic dehydration. The transfer of solutes has been often described only by the diffusion mechanism; however, numerous evidences suggest the participation of a variety of mechanisms. This review deals with the main issues of solute transfer in the OD of vegetables. In this context, several studies suggest that during OD of fruits and vegetables, the migration of solutes is not influenced by diffusion. Thus, new theories that may explain the solute transport are analyzed, considering the influence of the plant microstructure and its interaction with the physicochemical properties of osmotic liquid media. In particular, the surface adhesion phenomenon is analyzed and discussed, as a possible mechanism present during the transfer of solutes in OD.

Idioma originalInglés
Páginas (desde-hasta)2251-2259
Número de páginas9
PublicaciónJournal of Food Science
Volumen82
N.º10
DOI
EstadoPublicada - oct 2017

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