An orthogonal experimental design L-9 (3(4)) in triplicate was used to optimize the osmotic drying process of jicama or Yam bean (Pachyrhizus erosus). The effect of sucrose content, temperature, time of submerging and thickness of the fruit, on the osmotic drying process of Yam bean were tested. Maximal water loss was obtained when 10 mm fruit slices were submerged in a sucrose concentration of 60 degrees Brix maintained at 60 degrees C for 2 h, while maximum impregnation was obtained when 5-mm slices were submerged in a 50 degrees Brix solution maintained at 60 degrees C for 6 h. (C) 2007 Elsevier Ltd. All rights reserved.