Osmo-dehydration of fruits

CONCLUSION
The osmo-dehydration of a fruit pulp can be described with a thermodynamic model that takes into account
the heterogeneity of the system. The experimental data are those relevant to the isothermal desorption trends
across the swept RH range for the original (peeled) and partially osmo-dehydrated fruit pulp, and the
hypertonic sugar syrup used. These trend allow evaluation of the mass of intra- and extra-cellular phases of
the system at any given RH. The mass change of the intra- cellular aqueous phase allows a rough evaluation
of the shrinkage that the fruit cells undergo and the correlation between shrinkage and RH, which may be
applied to any kind of dehydration treatment, provided it does not affect the cell walls.
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