Water loss kinetics in osmotic dehydration of cone-shaped fruits and vegetables was modeled on the basis of diffusion mechanism, using the Fick’s second law. The model was developed by taking into account the influences of the fruit geometrical characteristics, initial water content of fruit, water diffusion coefficient in fruit, and the water concentration in hypertonic solution. Based on the obtained model, it was shown that the water diffusion coefficient and the initial water concentration of fruit have direct effects on the dehydration rate and also inverse influence on the dehydration duration. The geometrical parameters of fruit and water concentration in hypertonic solution showed direct effect on the dehydration duration as well as inverse effect on the dehydration rate. The presented model seems to be useful tool to predict the dehydration kinetics of cone-shaped fruit during osmotic dehydration process and to optimize the process prior to perform the experiments.

Water loss kinetics in osmotic dehydration of cone-shaped fruits and vegetables was modeled on the basis of diffusion mechanism, using the Fick’s second law. The model was developed by taking into account the influences of the fruit geometrical characteristics, initial water content of fruit, water diffusion coefficient in fruit, and the water concentration in hypertonic solution. Based on the obtained model, it was shown that the water diffusion coefficient and the initial water concentration of fruit have direct effects on the dehydration rate and also inverse influence on the dehydration duration. The geometrical parameters of fruit and water concentration in hypertonic solution showed direct effect on the dehydration duration as well as inverse effect on the dehydration rate. The presented model seems to be useful tool to predict the dehydration kinetics of cone-shaped fruit during osmotic dehydration process and to optimize the process prior to perform the experiments.