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Osmotic dehydration (OD) of carambola slices in sucrose, fructose and glucose solutions has been carried out to evaluate water and solute diffusivities, as well as the final impregnation–dehydration levels of the fruit. OD kinetics was performed in sugar solutions (50g/100g) at 45, 60 and 75°C during 10h using a syrup-to-fruit mass ratio of 15:1. An analytical solution for unsteady-state mass transfer...