Shortenning of dehydratation time in comparison with soaking at atmospheric pressure. The authors used a hypertonic sucrose solution (65° Brix) in osmotic dehydration. Pulsed osmotic dehydration of strawberries following steam blanching was the most effective method to reduce aw due to the highest sucrose gain during osmotic treatment.However, this resulted in a deterioration of texture and color of raw material, at the simultaneous maintenance of the greatest microbiological stability of the sample. In the case of drying, vacuum osmotic dehydration in a hypertonic solution may result in a reduction of raw material moisture content and a shortening of drying time, thus contributing to an improvement of dried material quality. Pallas et al. (2013) reported a significant reduction of drying time as a result of acuum osmotic dehydration of rabbiteye blueberries in a sucrose solution (60° Brix).
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