Osmotic dehydration of food - energy and ecological aspects of sustainable production

“Sustainable production” has been the primary objective of technological development in recent years, as the activities in many areas of our lives have been directed to meet our current needs without reducing the future generation prospects to meet their own needs. This primarily includes rational usage of all types of energy, better environmental protection, higher level of protecting people in terms of nutrition, using chemicals and preventive protection from various diseases. Our project will include the researching possibilities of applying osmotic dehydration in the process of partial decreasing of water content and extending durability of fruit, vegetables and meat as the basic foodstuff. Currently, durability of these products has been most frequently extended by drying, but it is well-known that conventionally dried products often have inappropriate sensory and usage properties – darker colour, partially altered taste, tough and leathery texture, as well as inability of complete rehydration. Furthermore, energy consumption is high On the basis of this research, the process of osmotic dehydration of certain nutrients will be defined, in accordance with the principles of sustainable development, good production practice and food production that is safe for humans and the environment.