Osmotic dehydration is one of the most modern methods of drying fruit, which retains its original shape, color and a large percentage of the fruit succulence.
This method of drying starts with dipping of the aronia berries in glucose- fructose syrup where the process of exchanging moisture begins, i.e. moisture from the fruit turns into syrup and thus dehydrates evenly under the vacuum pressure and the temperatures from 28°C to 48°C.
Since the entire process takes place under the low temperatures none of the berries components is damaged or destroyed. Throughout the process of healthy drying the berries get the sweetness from the glucose-fructose syrup and as such they acquire two more categories of consumers, children and diabetics who can consume it in smaller quantities.