Page 51 - FoodFocusThailand No.238 January-February 2026

SMART PRODUCTION

• Type of osmotic agent: Common Future Opportunities and Industrial Considerations
agents include sucrose, salt, lactose, Osmotic dehydration is a highly promising technology that enhances product
glycerol, or their combinations. Each quality, safety, and processing efficiency. It is especially suitable for fruit and
solute has a unique molecular weight and vegetable processors aiming to retain fresh-like quality while lowering drying and
diffusivity, influencing the rates of water transportation costs. However, achieving optimal product characteristics requires
loss and solid gain. careful selection of the solution concentration, as it directly influences flavor, and
• Agitation or solution circulation: overall sensory quality. The use of sugar alcohols, such as sorbitol or erythritol,
Continuous agitation enhances mass provides a low-calorie alternative and supports the development of healthier
transfer by reducing boundary-layer dried fruit products. When reusing osmotic solutions in factory settings, robust
resistance, allowing faster exchange of quality control, filtration, and sanitation systems must be implemented to prevent
water and solutes. microbial accumulation and contamination. With continued innovation, particularly
• Sample size and geometry: Thinner through the integration of OD with emerging food-processing technologies,
materials with higher surface-area-to- osmotic dehydration is poised to become even more widely adopted across the
volume ratios dehydrate faster. Industrial Thai and global fruit-processing industries.
practice often prefers thicknesses below
10 mm.
• Solution-to-sample ratio: Ratios
from 1:1 to 20:1 are common. Increasing More Information Service Info C007
the ratio generally improves both water
loss and solid gain, although beyond a
certain point, the effect plateaus.
• Raw material properties: Tissue เอกสารอ้างอิง / References
structure, chemical composition, and Land and Houses Bank. (2025, August 14). Industry outlook 2025: Dried vegetables and fruits.
pre-treatments such as blanching directly https://www.lhbank.co.th/getattachment/a2bbdcc1-37db-4470-ad46-be4bfbde20aa/
influence permeability and mass-transfer economic-analysis-Industry-Outlook-2025-Dried-vegetables-and-fruits_Aug2025
behavior. Rahman, M.S. (Ed.). (2007). Handbook of Food Preservation (2nd ed.). CRC Press.
• Use of vacuum or emerging https://doi.org/10.1201/9781420017373
technologies Ramya, V. and Jain, N.K. (2017), A Review on Osmotic Dehydration of Fruits and Vegetables:
• Vacuum OD accelerates capillary An Integrated Approach. Journal of Food Process Engineering, 40: e12440.
water removal and enhances mass https://doi.org/10.1111/jfpe.12440
transfer.
• Advanced technologies, including
high-pressure processing (HPP), pulsed
electric fields (PEF), and ultrasound, can
further intensify the dehydration process
and improve efficiency.

Benefits for Food Industry
• Maintained product quality:
OD combined with drying preserves
color, flavor, texture, and nutrients more
effectively than conventional high-heat
methods by reducing thermal severity.
• Reduced processing energy:
Because OD takes place at relatively low
temperatures, it significantly decreases
energy demand during subsequent hot-
air drying.
• Extended shelf life at intermediate
moisture levels: Osmotic agents reduce
water activity while retaining a soft, moist
texture, making OD ideal for soft-dried or
semi-moist fruit products.
• Lower production costs: The
process is simple, requires no complex
equipment, and the main cost lies in the
osmotic solution, making OD accessible
to various scales of industry.
• Reduced packaging and
transportation costs: Lower moisture
content reduces product weight, enabling
savings in freight and allowing the use of
lighter, more economical packaging.

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