Advancements in thermal and nonthermal process-assisted osmotic dehydration A comprehensive review on current technologies for enhancing the quality of foods
Main Article Content
Keywords
Dehydration; fruits & vegetables; non-thermal technologies; osmotic; quality
Abstract
Osmotic dehydration (OD), a process driven by water-solute diffusion, has emerged as a sustainable method of food preservation, reducing water activity without phase change, thereby extending shelf life and improving food quality. Unlike traditional drying, recent technological advancements have significantly enhanced OD efficiency, shortened processing times, and reduced energy consumption by integrating innovative thermal and nonthermal methods, such as ultrasound, pulsed electric fields, high-pressure processing, ohmic heating, and pulsed vacuum osmotic dehydration. These hybrid approaches accelerate dehydration, enhance retention of bioactive compounds, and improve nutritional, sensory, and microbial attributes. The use of membrane technologies and optimized process parameters further supports the sustainability and scalability of OD methods. Despite these innovations, challenges remain, including process standardization, solution management, and industrial feasibility. This review summarizes the principles, recent technological advancements, and potential future directions in OD; it highlights its potential for sustainable, energy-efficient, and consumer-preferred food products as well as broader industrial adoption with improved food security.
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