Document Type : Research Article-en
Authors
1 Ferdowsi University of Mashhad
2 Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.
Abstract
The effect of pretreatment osmotic-ultrasonic dehydration on the drying kinetic, rehydration kinetic, texture, shrinkage and color change of quince slices was investigated. Quince slices were osmotic-ultrasonic processed at 27.25 min for ultrasonic time, 120 min for osmotic dehydration and 50.52 % for sucrose concentration. The un-treated and pre-treated samples were then dehydrated at80°C. The effective diffusivity calculated by applying the Fick’s diffusion model. The pretreatment caused a decrease in Deff. Application of osmotic-ultrasonic dehydration reduced the sample hardness, color changes and shrinkage while it had increased the sample springiness, and chewiness.
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