Department of Food Science, Federal University of Lavras, Lavras, Minas Gerais, Brazil.
Crit Rev Food Sci Nutr. 2023;63(17):2970-2989. doi: 10.1080/10408398.2021.1983764. Epub 2021 Sep 29.
The immersion of food in a hypertonic solution results in an osmotic dehydration process (OD) with the loss of water (WL) from the food to the solution and the gain of solids from the solution (SG) by the food. For this reason, OD is commonly used to produce semi-dehydrated or enriched foods by incorporation. Although the most of OD studies are focused on the WL and SG processes, many publications addresses the physicochemical and nutritional changes resulting from OD in the food matrix and in the osmotic solution. Such changes must be handled in order to improve the quality of the product. This work is a compilation of publications with this approach.
食物浸泡在高渗溶液中会导致渗透脱水过程（OD），即食物中的水分（WL）流失到溶液中，而溶液中的固体（SG）则被食物吸收。因此，OD 通常用于通过掺入来生产半脱水或浓缩食品。尽管大多数 OD 研究都集中在 WL 和 SG 过程上，但许多出版物都涉及 OD 对食品基质和渗透溶液中物理化学和营养变化的影响。为了提高产品质量，必须处理这些变化。本工作是对此类方法相关出版物的汇编。
