Technological, Energy and Ecological Aspect of Food Osmotic Dehydration Process

Abstract

Osmotic dehydration has shown the pontential for obtaining food products of enchanced characteristics. Numerous technological factors affects osmotic dehydration process, while increasing the magnitude of technological parameters mass transfer in process is itensified. Osmotic dehydration process, due to its characteristics to change and upgrade dehydrated raw material nutritive, sensory and microbiological profile, provides the possibility to produce new types of products from conventional raw materials. This is energy efficient process, which does not require high energy input and provides high technology efficiency even at process temperatures that are not energy demanding.

Osmotska dehidratacija je pokazala potencijal za dobijanje prehrambenih proizvoda unapređenih karakteristika. Brojni tehnološki faktori utiču proces osmotske dehidratacije, a povećavanjem vrednosti tehnoloških parametra intenzivira se i prenos mase u procesu. Proces osmotske dehidratacije, usled svoje karakteristke da menja i unapređuje nutritivni, senzorni i mikrobiološki profil dehidrane sirovine, daje mogućnost proizvodnje novih vrsta prehrambenih proizvoda od konvencionalnih sirovina. Energetski je efikasan proces, koji ne zahteva velik utošak energije, a proces ima dovoljnu tehnološku efikasnost čak i pri temeperaturama koje ne zahtevaju dodatni utošak energije.