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Internal mass transfer during osmotic dehydration of carrots in sugar solutions was examined as a function of concentration, temperature and immersion time of those solutions using moisture loss, sugar gain, molality and rate parameter. Influence of osmotic dehydration and blanching on browning reaction of vacuum dried carrots(3% MC: wet basis) was also evaluated. Increasing the concentration and temperature of sugar solutions increased moisture loss, sugar gain, molality and rate parameter. Water loss and sugar gain were rapid in first 4 min and then levelled off. The rate of sugar gain and molality changes on temperature was significant in lower concentration(20。Brix) compared to higher concentration(60。 Brixl). the changes of rate parameter were affected by concentration than by temperature of sugar solutions. Moisture loss during osmotic dehydration using a sugar solution(60。 Brix, 80℃) with 20 min immersion time was 55.7%. Effect of osmotic dehydration and blanching before vacuum dried to 3% MC(Wet basis) on browning reaction was significant. Minimum browning reaction during vacuum drying was carried out using pretreatments such as osmotic dehydration in sugar solution(40。Brix, 80℃) with 16 min immersion time(O.D.=0.09) and blanching with 1 min immersion time at 80℃(O.D.=0.31) compared to control(O.D.=1.59).
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