عنوان مقاله [English]
Drying is one of the most widely used methods for preserving fruits and vegetables. In the drying process, to reach final water activity, the water content of the food has reduced. This guarantees microbial resistance of the products and minimizes the physical and chemical changes. In this study, the effect of osmotic and ultrasonic pre-treatment on strawberries has investigated. Strawberries after cutting, they were submerged in a sucrose osmotic solution by 60% concentration and also distilled water. In the following, a sample in sucrose solution under ultrasonic process (UOD), one sample in a sucrose solution without ultrasound (OD) and one sample of distilled water with ultrasound (UDW) After 10, 20, and 30 minutes in an oven at 60 ° C, were are placed to complete the drying process. After that, the effect of osmotic and ultrasonic pre-treatments on the level of water loss, absorption of soluble solids, weight loss, water re-absorption, shrinking percentage, tissue, color index and sensory acceptability were evaluated. The results showed that osmotic-ultrasonic pre-process led to an increase in absorption of soluble solids, water loss, weight loss and tissue loss. Shrinking Percentage (down to 21.44%) and redness and yellowness index also decreased during sonication. Osmotic pre-treated samples were more acceptable among consumers in terms of taste, color, tissue and general acceptance. Total drying time reduce 5 up to 25% with applying pretreatment types. As a result, osmotic-ultrasound pretreated method of drying is more cost-effective in terms of time.
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