Kiwi osmotic dehydration plant design in the city of EL ALTO, LA PAZ city

Fruit consumption has grown in the last years, espe­cially of fruits which main difficulty is the perishable character and often seasonally, forcing the food in­dustry to use methods of food conservation. The con­ventional methods present the disadvantage of altering the proper characteristics of the food, for which an al­ternative is the use of the osmotic dehydration that im­proves the quality of the product in physical terms and organoleptic, lengthening the useful fruit lite to be commercialized in periods of time in which they are scarce on the market. The mentioned process is not known, with limited in­ formation of its application, being necessary the use of experimental design in arder to find the suitable condi­tions, interaction and influence between process varia­bles for its later use to industrial scale, granting extra value to the fruit at the moment of its commercializa­tion.