Selective
and low-molecular cell sap components such as sugars
and organic acids to diffuse into the surrounding solution
of higher osmotic pressure. Other cell components, only
to a small extent, pass outside of the membrane. The
diffusion of water and low-molecular weight substances
from the tissue structure during the osmotic dehydration
is accompanied by the counter-current diffusion of osmoactive
substances. For this reason, osmotic dehydration
as opposed to conventional drying is characterised by the
complex movement of water, substances dissolved in cell
sap and osmo-active substances. This significantly
influences the process itself and its final effect with
respect to preservation, nutrition and organoleptic
properties (Lenart, 1992).