The concentration of OD is an important tool to reduce the moisture content with little bit damage on the quality of fresh products. This can be done with the mild treatment of product at temperature warmth (30-50°C); so that temperature did not affect the properties of cell membranes, which is necessary to maintain the osmotic phenomenon (Lazarids, 2001). Normally, the plant tissue is continuously immersed in the osmotic medium because oxygen was not exposed so that there is no need of use of antioxidant to protect against enzymatic and oxidative discoloration (Dixon et al., 1976). Osmotic treatments for plants or animal’s material in concentrated solutions determined the factor due to the executive of the concentrated salt or sugar solutions. The main problem occurred in managing the dilution rate. Food or solution ratio was controlled by the constant rate of the exchange of water or solution (Dalla Rosa and Giroux, 2001). Different technologies have been involved in controlling food or solution ratios (Dalla Rosa et al., 1992). During osmotic treatment, when temperature increased then the loss of water and uptake of solid took place (Ispir and Togrul, 2009). Antonio (2008) reported using sweet potato for osmotic dehydration at 40°C increase the water loss and solid gain. The solute gain is assembled with high solution concentration had been reported. This has been recognized by the increase of thick solute layer in the region of the product surface, which slowed the removal of water and created a situation which was more desirable for solute uptake. When a solution of high concentration was used, it had an adverse effect on physical properties of the product.