The osmotic dehydration (OD) kinetics of carrot disc untreated and treated by pulsed electric field (PEF) was studied under centrifugation (2400 x g), stirring (250 rpm) and with a salt addition (NaCl/sucrose solutions 0%/65%, 5%/60% and 151%/50%). The PEF intensity was E = 0.60 kV/cm and the treatment duration was t(PEF) = 0.05 s (500 rectangular monopolar pulses each of 100 mu s). The water loss (WL), solids gain (SG) and water loss/solids gain ratios (WL/SG) were evaluated in the binary (sucrose + water) and ternary (sucrose + salt + water) solutions at the temperature of 20 degrees C during 4 h. The mass ratio of sample to solution was 1:3. The PEF treatment and salt addition enhanced the OD kinetics. WL and SG were increased under centrifugation (centrifugal OD) and under stirring (static OD). The centrifugal field enhanced the WL, however, decreased the SG comparing to the static 01). Therefore, the static OD has advantages for the higher SG (confectionary adds), while the centrifugal OD is better appropriated if the WL should be increased and the solids (sugar) uptake should be limited (dietetic products). The two-exponential kinetic model fitted well to experimental data for both static and centrifugal OD. The correlation coefficient was R-2 = 0.982-0.999 and the standard error was 5-10%. (c) 2007 Elsevier Ltd. All rights reserved.