Dehydration of membrane‐coated foods by osmosis

Abstract

Abstract Preliminary studies have shown that pieces of fruit, meat, fish, and whole shellfish can be dehydrated osmotically. Fifty percent invert sucrose was used as a solute; edible semipermeable membranes maintained osmotic differential and reduced solute contamination of the product. The greatest weight loss was observed with component items of high molecular weight such as meats and fish. Some of the products when re‐hydrated show a marked similarity to the fresh food. Calcium pectate membranes gave the best results.