Automated System Design and Validation for Osmotic Dehydration in Food Preservation

This study presents the design and development of an innovative osmotic dehydrator integrating a Programmable Logic Controller (PLC), Human-Machine Interface (HMI), and IoT sensors dedicated to real-time, automated monitoring and control of syrup concentration—a critical but often overlooked parameter. Additional key process variables such as temperature, recirculation rate, and time are also precisely controlled to optimize the osmotic dehydration process and improve food preservation quality and operational efficiency. Validation included eight treatments combining two sucrose concentrations (45 and 50 °Brix), two temperatures (30 and 40 °C), and two immersion times (120 and 180 minutes). Weight reduction, water loss, and solid gain were measured. The treatment with the highest concentration, temperature, and time showed the greatest mass transfer. Statistical analysis revealed significant effects (p < 0.001) and strong fits (R² = 0.995) for weight and water loss, while solid gain showed moderate fit (R² = 0.772). Kinetic modeling using the Page model best described drying dynamics (R² > 0.97). Results suggest the automated system can improve operational efficiency and product quality. However, practical validation under real conditions is needed to confirm functionality and scalability. This work advances osmotic dehydration technology by combining automation with precise process control, aiming to enhance food processing applications.