in this research, pomegranate arils are dehydrated by osmotic dehydration in 40, 50, and 60 % sucrose solutions and at 45, 55 and 65 degrees c and weight reduction, solids grain and water loss of the products were measured at 60, 120 and 180 minutes of process. osmotic dehydration processes was modeled by combination of neural network and fuzzy logic techniques (neuro-fuzzy) and respons...