Drying osmotic treatment after

Microwave-assisted (0.1 or 0.2 Wg-1) convection drying was also applied to osmotically dehydrated blueberries, leading to dried berries that were comparable to freeze-dried ones in much shorter time (Venkatachalapathy and Raghavan, 1998). Frozen blueberries were also dried in a microwave and spouted bed combined dryer (MWSB) after a pretreatment using ethyl oleate and a NaOH dipping solution followed by sucrose osmotic treatment (Feng et al., 1999). Osmotic dehydration prevented the blueberries from... 

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