The use of sugar as the osmotic drying agent prevents much of the loss of fresh fruit flavour commonly found with ordinary air or vacuum drying methods. The thickness of fruit slices affect the duration of removal of moisture to the desired level. The higher the initial concentration of the osmotic solution, the higher will be the percent water loss from the fruit in a given period. The rate of water loss differed considerably with different fruits. Further drying to moisture levels that inhibit microbiological spoilage is necessary. Further improvement of quality can be achieved by treatment with sulfur dioxide.

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