A hybrid AHP‐TOPSIS method for prospectively modeling of ultrasound‐assisted osmotic dehydration of strawberry

2018 ◽  
Vol 41 (8) ◽  
pp. e12928 ◽  
Author(s):  
Mohammad Noshad ◽  
Moslem Savari ◽  
Ghaniye Roueita
Keyword(s):  
Osmotic Dehydration ◽  
Topsis Method ◽  
Ultrasound Assisted

Ultrasound-Assisted Osmotic Dehydration as a Method for Supplementing Potato with Unused Chokeberries Phenolics

2021 ◽  
Author(s):  
Dimitra Pantelidou ◽  
Konstantinos Gerogiannis ◽  
Athanasia M. Goula ◽  
Christos Gonas
Keyword(s):  
Osmotic Dehydration ◽  
Ultrasound Assisted

scholarly journals Influence of ultrasound-assisted osmotic dehydration on the main quality parameters of kiwifruit

2017 ◽  
Vol 41 ◽  
pp. 71-78 ◽  
Author(s):  
M. Nowacka ◽  
U. Tylewicz ◽  
S. Romani ◽  
M. Dalla Rosa ◽  
D. Witrowa-Rajchert
Keyword(s):  
Osmotic Dehydration ◽  
Quality Parameters ◽  
Ultrasound Assisted

scholarly journals Ultrasound Assisted Osmotic Dehydration as Pretreatment for Hot-air Drying of Carrot

2014 ◽  
Vol 20 (1) ◽  
pp. 31-41 ◽  
Author(s):  
Yunhong Liu ◽  
Jianye Wu ◽  
Cuijuan Chong ◽  
Shuai Miao
Keyword(s):  
Osmotic Dehydration ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Ultrasound Assisted

scholarly journals Properties of Dried Apricots Pretreated by Ultrasound-Assisted Osmotic Dehydration and Application of Active Coatings

2020 ◽  
Vol 58 (3) ◽  
pp. 249-259
Author(s):  
Roghieh Sakooei-Vayghan ◽  
Seyed Hadi Peighambardoust ◽  
Javad Hesari ◽  
Maral Soltanzadeh ◽  
Donatella Peressini
Keyword(s):  
Water Activity ◽  
Osmotic Dehydration ◽  
Textural Properties ◽  
Microbial Load ◽  
Attractive Alternative ◽  
Edible Coatings ◽  
Ultrasound Frequency ◽  
Combined Application ◽  
Hot Air ◽  
Ultrasound Assisted

Research background. The worldwide demand for healthy and sulphur-free dried vegetables and fruits has grown. Combined ultrasound-assisted osmotic dehydration (UOD) and application of active coatings incorporating natural preservatives represents an attractive alternative for sulphuring process to preserve the sensorial and nutritional quality of dried fruits. The aim of this study was to investigate the effect of osmotic dehydration (OD) and UOD and the use of pectin coatings (alone or with citric acid, CA or ascorbic acid, AA) on physical, textural and microstructural properties of hot air-dried apricot. Experimental approach. Fresh apricot cubes (1 cm3) were pre-treated with either OD at a temperature of 55 °C for 30 and 45 min or UOD at two ultrasonic frequencies of 25 and 35 kHz for 30 and 45 min followed by application of active coatings with pectin alone, pectin + CA or pectin + AA for 10 min. All pre-treated coated samples were then hot-air dried at a temperature of 60 °C until a final moisture content of 20 % (wet basis) was reached. Physical (shrinkage, apparent and bulk densities), chemical (browning value, water activity), textural (firmness and shrinkage), microstructure and microbial load of dried apricot was studied. Results and conclusions. Application of OD and UOD improved physical and textural properties of the dried apricots. Moreover, apparent and bulk densities, rehydration capacity of OD and UOD pre-treated samples were increased. While, shrinkage, water activity and microbial load were decreased. Firmness of UOD pre-treated samples was significantly (p < 0.05) lower than that of OD ones. Likewise, increasing ultrasound frequency from 25 to 35 kHz led to a significant decrease in Fmax values of dried apricots. Furthermore, coating of the OD and UOD processed samples with pectin + CA increased Fmax and decreased rehydration capacity of dried apricots. Scanning electron microscopy of both OD and UOD samples illustrated improvement of textural properties. The utilization of both OD pre-treatment and pectin edible coatings resulted in a decrease in browning values. However, UOD increased browning values of the dried apricots. Coating of UOD samples with pectin + AA resulted in substantial discoloration in hot air-dried apricot. Novelty and scientific contribution. This study advances the knowledge in the field of fruit drying by combined application of OD or UOD pre-treatments with post-treatments with active edible coatings on different properties of hot-air dried apricot.

scholarly journals Ultrasound-Assisted Osmotic Dehydration of Apples in Polyols and Dihydroxyacetone (DHA) Solutions

Molecules ◽  
2019 ◽  
Vol 24 (19) ◽  
pp. 3429 ◽  
Author(s):  
Joanna Cichowska ◽  
Dorota Witrowa-Rajchert ◽  
Lidia Stasiak-Różańska ◽  
Adam Figiel
Keyword(s):  
Water Activity ◽  
Sucrose Solution ◽  
Osmotic Dehydration ◽  
Continuous Method ◽  
The Other ◽  
Water Removal ◽  
Colour Changes ◽  
Apple Tissue ◽  
Transfer Parameters ◽  
Ultrasound Assisted

The aim of this work was to analyse the effect of ultrasound-assisted osmotic dehydration of apples v. Elise on mass transfer parameters, water activity, and colour changes. Ultrasound treatment was performed at a frequency of 21 kHz with a temperature of 40 °C for 30–180 min using four osmotic solutions: 30% concentrated syrups of erythritol, xylitol, maltitol, and dihydroxyacetone (DHA). The efficiency of the used solutes from the polyol groups was compared to reference dehydration in 50% concentrated sucrose solution. Peleg’s model was used to fit experimental data. Erythritol, xylitol, and DHA solutions showed similar efficiency to sucrose and good water removal properties in compared values of true water loss. The application of ultrasound by two methods was in most cases unnoticeable and weaker than was expected. On the other hand, sonication by the continuous method allowed for a significant reduction in water activity in apple tissue in all tested solutions.

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