Diseño y la automatización del proceso de deshidratación osmótica: Una revisión sistemática

Osmotic dehydration is a great alternative to preserve the nutritional value and maintain the organoleptic characteristics of foods, reducing the cost of the process and extending shelf life. A great variety of studies have been carried out on this dehydration process, however, all of them have been executed at laboratory scale. To date, there is no review that collects information on the existence of equipment designs for this process or if it has been automated. Therefore, the objective of this research is to identify the factors that affect the process and to compare those studies in which this process has been designed and automated, to know which factors have been automated and which sensors, actuators and controllers have been used for this purpose. The methodology used is a systematic review following the guidelines of the prism statement. It was determined that there are few works on the design and automation of this process, dating from very late years. In addition, it was observed that an indispensable factor in the process such as solution concentration has not been taken into account for the designs, leaving open the possibility of updating these designs including the measurement of this factor and implementing updated technologies such as Iot.