The Effect of Osmotic and Ultrasonic Pre-Treatments on the Quality of Strawberry Drying Process in Hot Air Drying Method

Document Type : Research Paper


1 Assistant professor, Department of Biosystems Engineering, Faculty of Agriculture, Shahid Chamran University of Ahvaz, Iran

2 Master of Science, Department of Biosystems Engineering, Faculty of Agriculture, Shahid Chamran University of Ahvaz, Iran

3 Associate Professor, Department of Food Science and Technology, Faculty of Animal and Food Science, Agricultural Sciences and Natural Resources University of Khuzestan, Ahvaz, Iran


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.


Main Subjects

Agnieszka, C. & Andrzej, L. (2010). Rehydration and sorption properties of osmotically pretreated freeze-dried strawberries. Journal of Food Engineering, 97(2), 267-274.
Aidani, E., Hodadkhodaparast, M. & Kashaninejad, M. (2017). Experimental and modeling investigation of mass transfer during combined infrared‐vacuum drying of Hayward kiwifruits. Food science nutrition, 53, 596-601.
Amami, E., Khezami, W., Mezrigui, S., Badwaik, L. S., Bejar, A. K., Perez, C. T. & Kechaou, N. (2017). Effect of ultrasound-assisted osmotic dehydration pretreatment on the convective drying of strawberry. Ultrasonics sonochemistry, 36, 286-300.
Awad, T. S., Moharram, H. A., Shaltout, O. E., Asker, D., & Youssef, M. M. (2012). Applications of ultrasound in analysis, processing and quality control of food: A review. Food research international, 48(2), 410-427.
Carcel, J. A., Garcia-Perez, J. V., Benedito, J., & Mulet, A. (2012). Food process innovation through new technologies: Use of ultrasound. Journal of Food Engineering, 110(2), 200-207.
Changrue, V., Vijaya Raghavan, G. S., Gariepy, Y., & Orsat, V. (2006). Microwave vacuum dryer setup and preliminary drying studies on strawberries carrots. Journal of Microwave Power and Electromagnetic Energy, 41(2), 36-44.
Dasilva, G. D., Barros, Z. M. P., de Medeiros, R. A. B., de Carvalho, C. B. O., Brandao, S. C. R. & Azoubel, P. M. (2016). Pretreatments for melon drying implementing ultrasound and vacuum. LWT-Food Science and Technology, 74, 114-119.
Doymaz, I. (2008) convective drying kinetics of strawberry. Chemical Engineering and Processing (Vol. 47). Issue 5, May 2008, Pages 914-919.
Eshghi, S., Abdi, G.H, Tafazoli, E., & Yavari, S. (2007). Strawberry Research andBiotechnology in Iran. Middle Eastern and Russian Journal of Plant Science and Biotechnology, 1(1): 39-41.
FAO. (2016). FAOSTAT Agricultural Statistics Database.
Fernandes, f., linhares, f. e. & rodrigues, Jr, s. (2008). Ultrasound as pre-treatment for drying pineapple. Ultrasonics Sonochemistry 15.1049–1054.
Giampieri, F., Tulipani, S., Alvarez-Suarez, J. M., Quiles, J. L., Mezzetti, B., & Battino, M. (2012). The strawberry: composition, nutritional quality, and impact on human health. Nutrition, 28(1), 9-19.
Goli, Z., Lakzaee, M., & Pouramir, M. (2010). Antioxidant activity of sour orange peel extract and its effect on lipid oxidation in raw and cooked fish Hypophthalmichthys molitrix. Iranian Journal of Nutrition Sciences & Food Technology, 5(2), 19-26.
Hammami, C., Rene, F. & Marin, M. (1999). Process quality optimization of the vacuum freeze-drying of apple slices by the response surface method. International Journal of Food Science and Technology. (Vol 34). Issue 2.
Jalaee, F., Fazeli, A., Fatemian, H. & Tavakolipour, H. (2011). Mass transfer coefficient and the characteristics of coated apples in osmotic dehydrating, food and bioproducts processing (Vol 89). Issue 4, October 2011, (pp. 367-374).
Perkins‐Veazie, P. (2010) Growth and ripening of strawberry fruit. Horticultural Reviews (Vol 17). (pp. 267-297).
Lyu, J., Chen, Q., Bi, J., Zeng, M. & Wu, X. (2017) Drying Characteristics and Quality of Kiwifruit Slices with/without Osmotic Dehydration under Short-and Medium-Wave Infrared Radiation Drying. International Journal of Food Engineering, 13(8).
Maskan, M. (2001) Drying, shrinkage and rehydration characteristics of kiwifruits during hot air and microwave drying. Journal of food engineering, 48(2), 177-182.
Mezgebo, K., Belachew, T. & Satheesh, N. (2018) Optimization of red teff flour, malted soybean flour, and papaya fruit powder blending ratios for better nutritional quality and sensory acceptability of porridge. Food Science & Nutrition.
Mirzaeimoghadam, H., Tavakkoli, H. T., Minaei, S. & Zakki, D. H. (2006) the effect of humidity, degree of maturity and the quality of the properties sheet Kiwi. Journal of Food Science and Technology No. 2, Volume 3. (In Farsi)
Nieto, A. B., Salvatori, D. M., Castro, M. A., & Alzamora, S. M. (2004) Structural changes in apple tissue during glucose and sucrose osmotic dehydration: shrinkage, porosity, density and microscopic features. Journal of Food Engineering, 61(2), 269-278.
Poursaeedi, S., Zakidizaji, H., & Bahrami, H. (2012) Effect of ultrasonic waves as a pretreatment on tomato drying. In The 1st Middle-East Drying Conference (MEDC 2012).
Ren, X. E., He, R., Huang, Y. C., Zhang, J. M., & Yang, F. (2010). Osmotic Dehydration of Pineapple Enhanced by Ultrasonic Treatment [J]. Food Science, 22, 061.
Romero, J. T., Gabas, A. L. & Sorbal, J. A. (2004). Osmo-convective drying of mango cubes in fluidized bed and tray dryer. Proceeding of the 14th international symposium (IDS 2004), Sao Paula. Vol C. 1868-1875.
Sharafatkhah, A. S., Fathi, A. B. & Alirezaloo, K. (2017) Study of drying strawberry leaves using osmotic drainage. Journal of Food Science and Technology No. 66, (Vol 14). (In Farsi)
Sette, P., Franceschinis, L., Schebor, C., & Salvatori, D. (2017) Fruit snacks from raspberries: influence of drying parameters on colour degradation and bioactive potential. International Journal of Food Science & Technology, 52(2), 313-328.
Toivonen, P. M. A. & Brummell, D. A. (2008). Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables. Postharvest Biology and Technology, 48(1), 1-14.
Wang, N. & Ingber, D. E. (1994). Control of cytoskeletal mechanics by extracellular matrix, cell shape, and mechanical tension. Biophysical journal, 66(6), 2181-2189.
Yu, Y., Jin, T. Z., Fan, X., & Wu, J. (2018) Biochemical degradation and physical migration of polyphenolic compounds in osmotic dehydrated blueberries with pulsed electric field and thermal pretreatments. Food chemistry, 239, 1219-1225.