Enhanced osmotic vacuum dryer for fruits and vegetable

This paper presents an innovative osmotic vacuum drying system designed to improve the efficiency and quality of fruit and vegetable dehydration. Traditional atmospheric pressure dryers using heated air streams are often inefficient due to high energy consumption and limited operational periods during harvest seasons. Additionally, inadequate temperature and humidity control in conventional dryers can lead to product defects such as surface hardening, incomplete dehydration, or microbial spoilage. The proposed osmotic vacuum dryer addresses these challenges by integrating controlled osmotic dehydration with vacuum drying, ensuring better moisture removal while preserving organoleptic properties. This approach enhances energy efficiency, reduces drying time, and minimizes product deterioration. The study highlights key design features, operational advantages, and potential applications of this technology in the food industry.