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In this work, the osmotic dehydration (OD) of Tunisian pomegranate seeds of "El Gabsi" variety was investigated. To optimize the process operating conditions, the effect of temperature, hypertonic solution solid content, and stirring speed was studied. The best conditions resulting in the higher water loss and the minimum of fruit damages found are 40°C, 50°Bx, and 440 rpm. In these conditions, the effect of blanching pretreatments on the solute and water transfer kinetics during the OD wasdoi:10.1155/2018/2041056 fatcat:fxb7neizc5crjn73ucywdauati