FRIETS_Osmotic Dehydration Data

This dataset contains experimental data related to the optimization of osmotic dehydration (OD) processes for berries. It includes information on process variables such as solution concentration, temperature, immersion time, and solid-to-liquid ratio, as well as resulting changes in moisture loss, solid gain, texture, microbial growth, sensory acceptance, and color. The dataset is intended to support process optimization and modeling aimed at improving the efficiency and quality of osmotic dehydration in berry processing. NTUA was involved in the creation of this dataset.