Effect of Different Process Parameters and Ultrasonic Treatment During Solid Osmotic Dehydration of Jasmine for Extraction of Flavoured Syrup on the Mass Transfer Kinetics and Quality Attributes

This study investigates the effects of different process parameters (sugar dose, sugar size, and ultrasonic treatment time) on solid osmotic dehydration (SOD) jasmine flowers physiochemical characteristics syrup. The kinetics moisture loss, solute gain, effective diffusivity during SOD were predicted by fitting experimental data with Azuara model, Weibull Fick second law model. results showed that high regression coefficient (R2 > 0.9) low χ2 value represented suitability model for predicting equilibrium water loss gain both fraction in under SOD. A relatively dose (120% w/w, fresh flower basis) moderate size (6–20 mesh) enhanced uptake produced more Furthermore, w/w) small (40 diffusion polyphenols flavonoids to mass transfer rate syrup yield increased, polyphenols, flavonoids, antioxidant components diffused after applying waves Most flavour compounds effectively extracted parameters, alcohols (more than 68%) are main syrups, but amount major volatile was not affected parameters.