On the side of product, maturity, species and variety
effected on structure of cell membrane, natural
structure of tissues, soluble to protopectin ratio,
insoluble amounts and entrapped air (Lazarides, 2001).
The chemical composition (fat, protein, salt and
carbohydrate), physical structure (fiber orientation,
porosity and skin), may be effected by the kinetics of
osmosis in food (Rahman, 2007).