Elahe Eshraghi; Mahdi Kashani-Nejad; Yahya Maghsoudlou; Shahram Beiraghi-Toosi; Mehran Alami
Abstract
The aim of this research was to use Osmosis-Ultrasound Compound pre-treatment and studying the time of drying and the potentiality to rehydration in dried samples of kiwi fruit (Hayvard variety). The samples were drained in three timed phases, 10, 20 and 30 minutes in room temperature in 30, 50 and 70 ...
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The aim of this research was to use Osmosis-Ultrasound Compound pre-treatment and studying the time of drying and the potentiality to rehydration in dried samples of kiwi fruit (Hayvard variety). The samples were drained in three timed phases, 10, 20 and 30 minutes in room temperature in 30, 50 and 70 BX in Ultrasound bath osmosis solutions. The results of drying time showed that by decreasing the concentration of kiwi fruits samples from 8 to 6 mm and increasing the concentration of osmosis solution and ultrasound time, the time of gaining 20% moisture decreased for each treatment. The studies showed that the minimum time for getting 20% moisture in 6 and 8 mm kiwi fruits in pre-treated samples with 70 BX and 30 minutes ultrasound time is 263 and 313 minutes respectively. The results of rehydration in pre-treated compound samples showed that by increasing the concentration of osmosis solution, as well as the time for Ultrasound waving and increasing the kiwi fruits samples concentration from 6 to 8 mm, the rehydration decreased compared to control sample. The results of perceptive assessment in general acceptance of dried kiwi fruit showed that using pre-treated compound sample was more acceptable than the control sample.
Elahe Eshraghi; Yahya Maghsoudlou; Mahdi Kashani-Nejad; Shahram Beiraghi-Toosi; Mehran Alami
Abstract
The aim of this research was to use ultrasound pre-treatment and studying the time of drying and rehydration in dried samples of kiwifruit (Hayvard variety). The samples were dehydrated for different lengths of time, 10, 20 and 30 minutes at room temperature in distilled water in Ultrasound bath (45 ...
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The aim of this research was to use ultrasound pre-treatment and studying the time of drying and rehydration in dried samples of kiwifruit (Hayvard variety). The samples were dehydrated for different lengths of time, 10, 20 and 30 minutes at room temperature in distilled water in Ultrasound bath (45 kHz). The results of drying time showed that by decreasing the thickness of samples from 8 to 6 mm and increasing the ultrasound time, the time required reducing the moisture content down to 20% for each treatment. It was also found that the minimum time for bringing the moisture down to 20% in 6 and 8 mm kiwi fruits in pre-treated samples with 30 minutes sonication time was 299 and 404 minutes, respectively. The results of rehydration in samples showed that by increasing the time of sonication and decreasing the kiwifruits samples thickness from 8 to 6 mm, the rehydration increased compared to control sample. The results of organoleptic valuations about to totality acception of dried kiwifruit product showed that using pre-treated ultrasound sample was more acceptable than the control sample.
Keywords: Rehydration, Drying, Kiwifruit, Ultrasound
