The aim of this study is to examine the influence of selected physical properties of plant materials on the osmotic dehydration process (OD) in salt, sucrose and concentrated chokeberry juice solutions, and to explore the possible relationships between these factors. The study also evaluated the effect of osmotic solutions on the antioxidant capacity of OD samples. The material consisted of 3 cultivars of pumpkin, beetroot, parsley, carrot, celery, radish, black turnip and apple. Concentrated chokeberry juice, sucrose (40 °Brix) and salt (5 g/100 g) were used as osmotic solutions. The process was performed at the temperature of 45 °C for 90 min.

The functional relationships between physico-chemical properties of raw material, osmotic solutions, water loss and solid gain and the quality of the osmotically dehydrated products were found. The water loss was higher than the solid gain during osmotic dehydration, regardless of the solution used for the process. For all samples analysed, water activity decreased after the OD process and was the greatest after the application of chokeberry juice concentrate. The solid true density diminished after OD, regardless of the OD solution. A strong influence of the osmotic solution on the antioxidant capacity was noted when chokeberry juice concentrate was used.

这项研究的目的是研究植物材料的选定物理特性对盐，蔗糖和浓苦莓汁溶液中渗透脱水过程（OD）的影响，并探讨这些因素之间的可能关系。该研究还评估了渗透溶液对OD样品抗氧化能力的影响。材料包括3个品种的南瓜，甜菜根，欧芹，胡萝卜，芹菜，萝卜，黑萝卜和苹果。浓缩苦莓汁，蔗糖（40°Brix）和盐（5 g / 100 g）用作渗透溶液。该过程在45°C的温度下进行90分钟。

发现了原料的理化性质，渗透溶液，水分流失和固体增益与渗透脱水产物的质量之间的功能关系。不管用于该工艺的溶液如何，在渗透脱水过程中，水的损失都高于固体的损失。对于所有分析的样品，OD处理后水活度下降，而在施用苦莓汁浓缩物后水活度最大。不管OD溶液如何，OD后固体真实密度都会降低。当使用苦莓汁浓缩物时，注意到渗透溶液对抗氧化能力的强烈影响。