When water loss and solid gain take place in a parallel
mode; the rate of water loss is always higher than the
rate of solid gain. The solution concentration and temperature
and immersion time have a significant effect
on weight reduction, water loss, solids gain and water
activity during the osmotic dehydration of papaya slices
with sucrose and corn syrup. Considering the same osmotic
pressure for both osmotic agents, it was found
that weight reduction, water loss and solids gain were
higher when sucrose was used as an osmotic agent, how ever, the osmotic dehydration in corn syrup solutions
led to higher values of water activity.