Ultrasound-Assisted Osmotic Dehydration of Strawberries: Effect of Pretreatment Time and Ultrasonic Frequency
نویسندگان
چکیده
منابع مشابه
The Effect of Ultrasound-Assisted Osmotic Dehydration Pretreatment on the Convective Drying of Apple Slices (var.Golab)
Drying is one of the widely used methods of food preservation and it is a sensitive food processing operation due to undesirable changes in the quality of dried product. In this study the effect of osmotic dyhedration and ultrasound pretreatment prior to convective drying on quality properties of apple slices was investigated. Apple slices were pretreated by osmotic dehydration in two concentra...
متن کاملEffect of Ultrasonic and Osmotic Dehydration Pretreatmentson the Color of Freeze-Dried Strawberries
The effect of pre-treatments on the color of freeze-dried strawberries was studied. Strawberries were subjected to different ultrasound and osmotic dehydration conditions followed by freeze-drying. Two concentration levels of sucrose solution (25 and 50 % w/w) and four levels of processing time (from 10 min to 45 min) were studied. Also, ultrasound application without using an osmotic solution ...
متن کاملEffect of ultrasonic and osmotic dehydration pre-treatments on the colour of freeze dried strawberries.
The effect of pre-treatments on the colour of freeze-dried strawberries was studied. Strawberries were subjected to different ultrasound and osmotic dehydration conditions followed by freeze-drying. Two concentration levels of sucrose solution (25 and 50 % w/w) and four levels of processing time (from 10 min to 45 min) were studied. Also, ultrasound application without using an osmotic solution...
متن کاملModeling and Optimization of Ultrasound-Assisted Osmotic Dehydration with Finished Freeze Drying on Black Cherries – The Effect on Antioxidant Activities
ABSTRACT: In this study, response surface methodology was used to optimize ultrasound osmotic pretreatment with finished freeze drying of black cherries. Freeze drying is a separation process based on the sublimation phenomenon. This process has the following advantages as compared to the conventional drying process, maintenance of the structure, moisture removal at low temperature (reduced tr...
متن کاملmodeling and optimization of ultrasound assisted osmotic dehydration of cranberry using response surface methodology
in this study, we investigated the effects of osmotic process with or without ultrasound on solid gain (sg) and water loss (wl) of cranberries. response surface methodology was used to model and determine the optimum processing conditions for wl and sg during osmotic dehydration of samples. sucrose (40-60%) and salt (0-8%) concentrations, temperature (30-50°c) and frequency of ultrasound (0-130...
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ژورنال
عنوان ژورنال: Drying Technology
سال: 2010
ISSN: 0737-3937,1532-2300
DOI: 10.1080/07373930903530402