Theeffectofsucroseconcentrationonwaterloss(WL)andon solid gain (SG) in lemon peels at two osmotic solution temperatures (30 and 50°C) was presented in Figure 1(a)–1(d). The rapid changes in water loss took place in the first 5 min of the osmotic dehydration process. The WL amounted to 66.94±2.01%after 5 min of immersion in