Journal Boliviano de Ciencias: Vol.11 - Nº34

Fruit consumption has grown in the last years, espe­ cially of fruits which main difficulty is the perishable character and often seasonally, forcing the food in­ dustry to use methods of food conservation. The con­ ventional methods present the disadvantage of altering the proper characteristics of the food, far which an al­ ternative is the use of the osmotic dehydration that im­ proves the quality of the product in physical terms and organoleptic, lengthening the useful fruit lite to be com­ mercialized in periods of time in which they are scarce on the market.