Modeling apparent density during drying of plums pretreated with ultrasound and osmotic dehydration

Document Type : Research Article


1 M. Sc. Graduate Student, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz

2 Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz

3 Assistant Professor, Department of Agricultural Machinery, Faculty of Agriculture, University of Tabriz

4 Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz


In this study, the effect of ultrasound and osmotic dehydration pretreatments on apparent density changes of plums during drying at 80°C temperature and 1.4 m/s air velocity was examined. Pretreatments including ultrasound time at two levels (10 and 30 minutes), osmotic solution concentrations at two levels (50 and 70 Brix) and osmotic process time at four levels (60, 120, 180 and 240 min) were performed. Afterwards, apparent density modeling were carried out through existing models in the literature as well as proposed models in this study. Then, one of the models was selected as the most suitable model in predicting apparent density of plums under the experimental conditions. Results showed that application of ultrasound and osmotic dehydration increased apparent density in comparison with control samples Moreover, increasing ultrasound time, osmotic solution concentration and osmotic process time led to an increase in apparent density.


Main Subjects

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