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Investigation and optimization of the effect of osmotic‐ultrasound drying pretreatment on qualitative properties and process energy consumption of Cornus mas
Author(s) -
Hosseinzadeh Samani Bahram,
Khodadadi Asghar,
Rostami Sajad,
Lorigooini Zahra
Publication year - 2021
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.15377
Subject(s) - ultrasound , ultrasound energy , pulp and paper industry , food science , chemistry , energy consumption , environmental science , medicine , biology , ecology , engineering , radiology
Cornus mas is one of the native horticultural products to Iran that have high pharmaceutical and nutritional values. This study aimed to comparatively investigate the different drying methods with ultrasound‐osmotic pretreatment on energy consumption, timing, and qualitative properties of C. mas . In this study, C. mas was first dried by the oven (at 40, 50, and 60°C), microwave drying (at 200, 500, and 800W), and infrared (at 40, 50, and 60°C). Samples were then treated at three concentrations 9, 18, and 27% of salt, three ultrasound power 100, 250, and 400 W, and three intervals 5, 10, and 15 min by the ultrasound‐assisted‐osmotic drying method. The optimal ultrasound‐assisted‐osmotic drying pretreatment was achieved at a concentration of 27%, ultrasound power of 100 W, and 11.28 min. In terms of qualitative properties, osmotic pretreatment with the supplementary oven method is the best method for drying C. mas fruits. Practical applications Drying with hot air (conventional method) requires a lot of energy and is, therefore, costly. The use of pretreatment operations can reduce tissue water and facilitate mass transfer during hot air drying. The present research aimed to comparison different drying methods with ultrasound‐osmotic pretreatment on energy consumption, timing, and qualitative properties to report optimal drying methods and conditions. The ultrasound‐osmotic pretreatment can decrease the processing time and energy consumption and maintenance of quality properties. So the results were presented in this research can be beneficial to the food industry and will lead to long‐term storage, more preservation of quality properties of foods and fruits reduce costs.