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Influence of Different Osmotic Agents on Osmotic Dehydration of White
Radish (Raphanus Sativa.)
Muhamad Riduan bin Abdul Kadir
Dr. Nora Salina Binti Md Salim
Bachelor of Applied Science (Physics Electronics and Instrumentation)
School of Ocean Engineering
Osmotic dehydration is a partial water removal process when food products immersed
in hypertonic solution. This technique offers an alternative way to improve the quality
of dried products. The objective of the present work was to study the influence of
different osmotic agents on the mass transfer, shape, microstructural and textural
property of osmotically dehydrated white radish dices. The experiment was carried
out by immersion of white radish dices in different osmotic solutions (10 % NaCl and
10 % NaCl + 25 % sucrose with and without addition of 2 % CaCO3) at room
temperature for a contact period of 60, 120 and 180 min. Higher mass transfer with
higher shape retention and hardness was observed when white radish dices immersed
in the osmotic solutions with CaCO3. This result suggests that the addition of CaCO3
helps to improve the performance of osmotic dehydration of white radish dices.
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