Why in osmotic dehydration process after particular temp. water loss decreases but sugar gain increases slightly?

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Tadesse Fikre Teferra

Probably the sugar concetration is increasing and the sugar is a know water binding agent in sugar rich foods. This means that the sugar mplecules bind significant quantitiy of water, making it unavailable for removal/dehydration.

Thermal dehydration following the osmosis may help achieve greater degree of dryness while maintaining the cellular structures of the food samples in question.

Sameer M. Al-Gorany

I agree with Kazem Alirezalu suggested

Bhawna S. Shirsat

Thank you so much for your kind response Dr. Kazem Alirezalu

Thank you Dr. Tadesse Fikre Teferra for your answer.

Thank you Dr. Sameer Mohammed Yassen for your reply.