Our objective was to optimize the osmotic dehydration of the cantaloupe using the desired function methodology. Cantaloupe cylinders were cut and weighted, initial humidity and degreesBrix were measured, then four cylinders were osmo-dehydrated in solutions of sucrose of give concentration and temperature by a stipulated time. The conditions of dehydration were established by means of a central rotable composite design for temperatures, concentrations and times between 40-50 degreesC, 45-55 degreesBrix and 60-120 min, respectively. Weight, humidity and degreesBrix were determined in each cylinder after each dehydration in order to calculate the mass loss, water loss and degreesBrix increase. These response variables were fitted to predictive models applying multiple linear regressions. Applying the method of the desired function, the dehydration was optimized in 37.95 degreesC, 41.6 degreesBrix and 132.30 min in order to obtain weight loss equal to 0.11 g/g, water loss equal to 0.33 g/g and degreesBrix increase equal to 12.3 degreesBrix/g. (C) 2003 Elsevier Ltd. All rights reserved.