Osmotic dehydration technique for fruits preservation-A review

Fruits are important sources of vitamin and minerals. They are got rotten before the final consumption due to lack of preservation and storage facilities. Osmotic dehydration is an operation used for the partial removal of water from plant tissues by immersion in an osmotic solution. This is a useful technique to extend the shelf life and decrease the energy cost. It also helps to improve the sensorial, nutritional and organoleptic properties of foods. Along with freezing and deep fat frying make the better quality final product. It results in little bit loss of aroma in dried and semidried foods. Osmotic dehydration has become more popular in food processing industry.