Modeling mass transfer during osmotic dehydration of different vegetable structures under vacuum conditions

Osmotic dehydration (OD) is a method to partially reduce moisture of food, aiming improve the shelf life and stability products. The mass transfer that occurs during this process can be enhanced with application reduced pressure in first minutes osmotic (pulsed vacuum - PVOD). present work aimed study effect on kinetics vegetables (carrot, eggplant beetroot) terms water loss, solids gain activity, ternary solution. Moreover, mathematical modeling experimental data obtained from processes, was employed for correlating food product under different conditions. An intensification observed carrot treatments. This related their porous structure. demonstrated lack fit Fick’s second law describing eggplant.