Mass exchange in osmotic dehydration process of kiwi fruits

The objective of this study was to analyze kinetics of osmotic dehydration of green kiwi fruit. The impact was examined of the dehydration temperature on changes in: mass loss, water content, water loss, dry matter increase, and solids gain. The research performed showed that the osmotic dehydration was the most dynamic process during the first hour, i.e. during this time, the highest mass and water loss were reported, as were the highest increases in dry matter and solids gain regaldless of the process temperature. During the osmotic dehydration process, a material shrinkage was found to occur along with the water loss. Furthemore, the effectiveness coefficient of osmotic dehydration was determined; it was the highest for the dehydration process running at the highest temperature