Osmotic dehydration (OD) or ‘dewatering impregnation soaking’ (DIS) is a drying
technology for fruits with high water content (16). It has been generally considered useful as a
pretreatment to a subsequent stabilization process such as freezing, freeze drying, vacuum
osmotic dehydration, or osmoconvective drying (53). OD is a gentle and effective method of
drying that is based on the partial removal of water in fruits by immersion in concentrated
solutions of soluble solids.