Odewole, MMAdeyinka-Ajiboye, OAyodimeji, ZOAdako, RO2021-12-072021-12-072016www.afst.valahia.ro.https://uilspace.unilorin.edu.ng/handle/20.500.12484/7093Osmotic dehydration was carried out on fresh green bell pepper at different osmotic solution concentrations (5% (w/w), 10% (w/w), 15% (w/w), 20% (w/w) and 25% (w/w)) of common salt and osmotic process durations of 60 min, 90 min, 120 min, 150 min and 180 min at an average room temperature of 31 ˚C and the effect of osmotic dehydration factors was investigated on mass transfer parameters; water loss and solid gain. A temperature of 50˚C was used to dry all pre-treated samples to moisture content of about 7 % (wb) in a fabricated cabinet dryer and were further analysed for rehydration ratio and shrinkage. Response Surface Methodology (RSM) under central composite design in Design Expert 8.0.3 computer software package was used to design the experiment, analyse data and present all results with contour and 3-dimensional plots. Results showed that increase in osmotic process duration and osmotic solution concentration caused reduction in solid gain and increase in water loss to values in the range of 0% - 0.3g/g, and 0.1% - 0.3g/g respectively. Also, increase in osmotic process duration and osmotic solution concentration led to increase in shrinkage and reduction in rehydration ratio to values in the range of 40% – 60% and 2.0 -3.5 respectively. Further study should be done on modelling and optimization of the process.osmotic dehydrationgreen bell peppermass transfer parametersResponse Surface Methodology (RSM)dryingArticle