Other factors of interest during rehydration include: temperature, the chemical composition of the product. Furthermore, increased sugar and CaCl2 content in the final product improves the organoleptic qualities of the end product because some of the acids are removed from the fruit during osmotic dehydration, so a sweeter product than ordinary dried fruit is obtained (Falade and Aworh , 2005). Mass transfer rate during osmotic dehydration is affected by factors such as temperature, concentration of the osmotic medium, size and geometry of the sample, sample to solution ratio and the degree of agitation. Pretreatment has also been reported to enhance the mass transfer kinetics during osmotic dehydration (Rastogi and Niranjan, 1998).