Our results demonstrate that the application of a vacuum pulse is strongly recommended for reducing NaCl incorporation in osmotic processes with ternary solutions. These results suggest the study of the differential incorporation between two solutes from a food matrix that is immersed in a ternary solution and submitted to a vacuum pulse. The reduction of sodium incorporation is an important subject. The present study demonstrated the use of vacuum for this propose and is innovative.
The Fito and Chiralt and Barbosa Júnior et al. models provide a better fit to the experimental data of osmotic dehydration due to the premises of these models, which consider the hydrodynamic mechanism and the variation of the effective diffusivity during the osmotic process, respectively.