Description
Osmotic dehydration inhibits microbial growth while concentrating collagen.
Technical
Hypertonic salt solution draws moisture via osmosis, denaturing proteins and reducing water activity (Aw <0.85). Concurrently, salt penetrates tissue, disrupting bacterial enzyme function.
Culinary Significance
Creates shelf-stable skins with concentrated umami, later rehydrated for textural contrast (e.g., crackling).
Science
Primary Reaction
Osmotic equilibrium
Parameters
Temperature
3°C optimal
0°C to 15°C range
Time
1 week
24 hours – 3 months
Equipment
Non-reactive vessel (stainless/glass)CheeseclothCuring weights (2-5kg/dm²)