To determine the optimum parameters of the process of osmotic dehydration coupled with ohmic heating for delicate texture fruits by applying multiobjective optimization.

1.- Develop a full experimental study in osmotic dehydration coupled with ohmic heating to apples. 2.- Develop a full experimental study in osmotic dehydration coupled with ohmic heating to strawberries. 3.- Developed a mathematical model (multi-regression model) for the selected fruits processed under osmotic dehydration coupled with ohmic heating. 4.- Validate the multiregression model. 5.- Apply multi-objective optimization to search for the optimum conditions of osmotic dehydration coupled with ohmic heating. 6.- An exploratory study to investigate the behavior of salmon (aw, color, firmness and microstructure) under the process of osmotic dehydration through ohmic heating.