Water activity of osmotically dehydrated and CaCl2 infused purple sweet potatoes are shown in Figure 2. Aw was decreased in the samples during storage under both temperature (4C & RT).
Aw of purple sweet potatoes that were undergone for osmotic process at room temperature was ranged lowest (0.9343) and Aw of purple sweet potatoes that were undergone for osmotic process at 4C was ranged lowest (0.9400). The samples storage at room temperature was losing Aw more quickly when compared with 4C. Aw of osmotically dehydrated purple sweet potatoes during storage was significantly differed under different temperature storage.