methodIJSER .
was found. VM treated samples as well as FD ones exhibited lower compressive strength, better rehydration potential and higher antioxidant activity than those dehydrated in convection. Increasing the microwave wattage
The application of osmotic dehydration to fruits, and to a lesser extent to vegetables, has received attention in recent years as a technique for production of intermediate moisture foods and shelf-stable foods, or as a pretreatment prior to drying in order to reduce energy consumption and heat damage (Jayaraman and Das Gupta, 1992).