effect of ultrasound‐assisted osmotic dehydration

ULTRASOUND‐ASSISTED OSMOTIC DEHYDRATION OF

Nov 16 2011ultrasound‐assisted osmotic dehydration of cranberries: effect of finish drying methods and ultrasonic frequency on textural properties SAMIRA SHAMAEI Transfer Phenomena Laboratory Department of Food Science Technology and Engineering Faculty of Agricultural Engineering and Technology University of Tehran Karaj 31587‐11167 Iran

Use of ultrasound for dehydration of mangoes ( Mangifera

Cube shaped mango samples were pretreated using ultrasound-assisted osmotic dehydration (UAOD) and dried in a circulating drying oven An experimental design was created to evaluate the effect of pretreatment time and osmotic solution concentration on the water loss and sugar gain in the osmotic dehydration and on the drying time

The effects of Sucrose/NaCl/Time interactions on the

Osmotic dehydration is gaining attention due to its important role in food industries since an osmotic pre-treatment prior to other drying methods improves the colour B Effect of trehalose and ultrasound-assisted osmotic dehydration on the state of water and glass transition temperature of broccoli (Brassica oleracea L var botrytis L )

Prediction of ultrasonic osmotic dehydration properties of

Oct 10 2016In this research ultrasound assisted osmotic dehydration of courgette rings using sorbitol/sucrose solution under different temperature (5 25 and 50 C for 2 h) was investigated Sucrose (35% w/v) and sorbitol solutions (5 10 and 15% w/v) were used for osmotic dehydration processes

Organic Eprints

The aim of this work wasto analyse the effect of ultrasound assisted osmotic dehydration on mass transfer parameters and onquality characteristics during storage of cranberries Ultrasound treatment was performed at the fre-quency of 21 kHz for 30 min in three osmotic solutions - 61 5% sucrose 30% sucrose with an addition of0 1% of steviol

Comparison of osmotic dehydration and ultrasound

To improve product quality and osmotic efficiency the effects of osmotic dehydration (OD) at 120 min and ultrasound-assisted osmotic dehydration (UOD) at 45 min on the nutrient composition flavor texture microstructure and water state in button mushrooms were investigated

Ultrasound

The effect of ultrasound assisted osmotic dehydration (USOD) with 5% salt solution as the osmotic solution with pulsed fluidized bed microwave freeze-drying (PFBMFD) of Chinese yam (Dioscorea opposita Thunb ) was studied Yam cubes were subjected to osmotic dehydration with different ultrasonic power (1 52 2 28 and 3 04 W/g) or without

ULTRASOUND‐ASSISTED OSMOTIC DEHYDRATION OF

Nov 16 2011ultrasound‐assisted osmotic dehydration of cranberries: effect of finish drying methods and ultrasonic frequency on textural properties SAMIRA SHAMAEI Transfer Phenomena Laboratory Department of Food Science Technology and Engineering Faculty of Agricultural Engineering and Technology University of Tehran Karaj 31587‐11167 Iran

Ultrasound

Jun 01 2020The effect of ultrasound assisted osmotic dehydration (USOD) with 5% salt solution as the osmotic solution with pulsed fluidized bed microwave freeze-drying (PFBMFD) of Chinese yam (Dioscorea opposita Thunb ) was studied Yam cubes were subjected to osmotic dehydration with different ultrasonic power (1 52 2 28 and 3 04 W/g) or without ultrasound for 10 min and the mass

Effect of ultrasound

The effect of ultrasound on fruit tissue depends on the tissue structure and composition and ultrasound might be beneficial to improve air-drying efficiency with consequent reduction in process costs In this study the effect of ultrasound and ultrasound-assisted osmotic dehydration

Ultrasound assisted osmotic dehydration of apricots

According to the results it was found that ultrasound-assisted osmotic drying treatment had a significant effect on water loss sugar gain and weight loss (P0 05) compared with osmotic dehydration alone for all osmotic solution concentrations and these parameters increased by increasing solution concentration and exposure time at a constant

effect of osmotic dehydration on microwave freeze

Jun 01 2020The effect of ultrasound assisted osmotic dehydration (USOD) with 5% salt solution as the osmotic solution with pulsed fluidized bed microwave freeze-drying (PFBMFD) of Chinese yam (Dioscorea opposita Thunb ) was studied Yam cubes were subjected to osmotic dehydration with different ultrasonic power (1 52 2 28 and 3 04 W/g) or

Modeling and Optimization of Ultrasound Assisted Osmotic

Osmotic Dehydration without the Application of Ultrasound: Osmotic dehydration was done in solution of sucrose-salt mixture having different concentrations The concentration of osmotic solutions were 40 50 60% sucrose and 0 4 8% NaCl Cranberries were weighed and placed in the osmotic solution under dynamic conditions

Use of ultrasound for dehydration of mangoes ( Mangifera

Cube shaped mango samples were pretreated using ultrasound-assisted osmotic dehydration (UAOD) and dried in a circulating drying oven An experimental design was created to evaluate the effect of pretreatment time and osmotic solution concentration on the water loss and sugar gain in the osmotic dehydration and on the drying time

The Effect of Ultrasound

that ultrasonic assisted osmotic dehydration could contribute to shorten drying time improve color preservation and decline water activity Fernandes et al (2008) investigated the effect of ultrasound-assisted osmotic dehydration pretreatment on the air drying on cell structure Melon According to

Ultrasound

Sep 01 2016Studies on osmotic dehydration and ultrasound assisted osmotic dehydration have shown that different fruits respond differently to the application of this pretreatment meth (Rrigues et al 2009) Studies with melons showed that ultrasound caed elongation of cells which resulted in an easier path for water diffion (Fernandes et al 2008a

Effects of ultrasound‐assisted osmotic dehydration as a

In this study ultrasound‐assisted osmotic dehydration (UAOD) pretreatment in combination with different drying methods (hot‐air vacuum and freeze‐drying) has been applied in order to achieve better quality of dried pumpkin slices UAOD pretreatments were carried out in sucrose solutions of 40 and 60% for 40 80 and 120 min

Influence of ultrasound

Jun 01 2017Significance of the ultrasound treatment and osmotic dehydration effects was evaluated by means of one-way analysis of variance (ANOVA 95% significance level) using the software STATISTICA 6 0 (Statsoft Inc Tulsa UK) 4 Results and discussion 4 1

Effects of Ultrasound on Mass Transfer Kinetics Structure

Mar 13 2017The effects of ultrasound pretreatments on mass transfer kinetics microstructure carotenoid and vitamin C contents of sweet potato were investigated Sweet potato samples were treated in distilled water with ultrasound (DWU) osmotic dehydration without ultrasound (OD) and ultrasound-assisted osmotic dehydration (UOD) Samples were subjected to ultrasound probe of 2 cm

Prunus: Siddeeg Azhari

ABSTRACT: The aim of this study was to investigate the effect of ultrasound-assisted osmotic dehydration on texture retention of bioactive compounds nutritional quality and metabolites of plum The osmotic dehydration was performed using 50% glucose and sucrose in

Ultrasound assisted osmotic dehydration of apricots

According to the results it was found that ultrasound-assisted osmotic drying treatment had a significant effect on water loss sugar gain and weight loss (P0 05) compared with osmotic dehydration alone for all osmotic solution concentrations and these parameters increased by increasing solution concentration and exposure time at a constant

Ultrasound Assisted Osmotic Dehydration as Pretreatment

Ultrasound assisted osmotic dehydration (UOD) combined hot-air drying (AD) process was investigated in this study The influences of operation parameters such as ultrasonic energy density and solution concentration on weight reduction ratio (WRR) were discussed The effects of UOD on the following AD of carrot slices were also studied

Comparison of osmotic dehydration and ultrasound

To improve product quality and osmotic efficiency the effects of osmotic dehydration (OD) at 120 min and ultrasound-assisted osmotic dehydration (UOD) at 45 min on the nutrient composition flavor texture microstructure and water state in button mushrooms were investigated

Influence of ultrasound

The aim of this study was to investigate the effect of ultrasound-assisted osmotic dehydration on texture retention of bioactive compounds nutritional quality and metabolites of plum The osmotic dehydration was performed using 50% glucose and sucrose in ultrasound (25 kHz) for 30 and 60 min

Effect of ultrasound

The effect of ultrasound on fruit tissue depends on the tissue structure and composition and ultrasound might be beneficial to improve air-drying efficiency with consequent reduction in process costs In this study the effect of ultrasound and ultrasound-assisted osmotic dehydration

Mass Transfer during Osmotic Dehydration of Tunisian

In this work the osmotic dehydration (OD) of Tunisian pomegranate seeds of "El Gabsi" variety was investigated To optimize the process operating conditions the effect of temperature hypertonic solution solid content and stirring speed was studied The best conditions resulting in the higher water loss and the minimum of fruit damages found are 40#xb0 C 50#xb0 Bx and 440#x2009 rpm