Osmotic dehydration involves the im

Osmotic dehydration involves the immersion of foods (fish, vegetables, fruits and meat) in osmotic solution such as salts, alcohols, starch solutions and concentrated sugars, which some extent to dehydrates the food. Different types of solutes such as fructose, corn syrup, glucose, sodium chloride and sucrose are used as osmotic agent for OD. Low molar mass saccharides (sucrose, glucose and fructose) make easy the sugar uptake due to high diffusion of molecules. It has proved to be a good quality method to get modestly processed fruits, due to the much sensory resemblance between the natural and dehydrated products.