ULTRASOUND-OSMOTIC DEHYDRATION KINETIC MONITORING OF ZUCCHINI IN DIFFERENT CONDITION PROCESS

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MOKHTARIAN M.; SHAFAFI ZENOOZIAN M.; ARMIN M.; KOUSHKI F.

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Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2013 | Volume:4 | Issue:4 (14) Page(s): 51-61

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Title

ULTRASOUND-OSMOTIC DEHYDRATION KINETIC MONITORING OF ZUCCHINI IN DIFFERENT CONDITION PROCESS

Author(s)

MOKHTARIAN M. | SHAFAFI ZENOOZIAN M. | ARMIN M. | KOUSHKI F. | Issue Writer Certificate

Keywords

MASS TRANSFERQ2

ZUCCHINIQ2

SOLID GAINQ2

ARTIFICIAL NEURAL NETWORKQ2

Abstract

In this research, ZUCCHINI samples were soaked into different osmotic solution concentrations (sucrose 35%+sorbitol 5%, sucrose 35%+sorbitol 10% and sucrose 35%+sorbitol 15%) and at 5, 25 and 50oC under ultrasound and non-ultrasound pertreatment. Water loss and SOLID GAIN were increased whereas moisture content was decreased for all samples during dehydration time. Water loss values were 35.75 and 31 (g/100g dry solid) at 5% sorbitol concentration and 40 and 35.42 (g/100g dry solid) for both samples of ultrasound and non-ultrasound treatment at 15% sorbitol concentration, respectively. These values indicated significant difference at a=1%. Furthermore, SOLID GAIN values were 9.33 and 5.08 (g/100g dry solid) for ultrasonicated and noultrasonicated samples at 5% sorbitol concentration and 12.58 and 6.17 (g/100g dry solid) at 15% sorbitol concentration, correspondingly.

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APA: Copy

MOKHTARIAN, M., SHAFAFI ZENOOZIAN, M., ARMIN, M., & KOUSHKI, F.. (2013). ULTRASOUND-OSMOTIC DEHYDRATION KINETIC MONITORING OF ZUCCHINI IN DIFFERENT CONDITION PROCESS. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 4(4 (14)), 51-61. SID. https://sid.ir/paper/176492/en

Vancouver: Copy

MOKHTARIAN M., SHAFAFI ZENOOZIAN M., ARMIN M., KOUSHKI F.. ULTRASOUND-OSMOTIC DEHYDRATION KINETIC MONITORING OF ZUCCHINI IN DIFFERENT CONDITION PROCESS. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2013;4(4 (14)):51-61. Available from: https://sid.ir/paper/176492/en

IEEE: Copy

M. MOKHTARIAN, M. SHAFAFI ZENOOZIAN, M. ARMIN, and F. KOUSHKI, “ULTRASOUND-OSMOTIC DEHYDRATION KINETIC MONITORING OF ZUCCHINI IN DIFFERENT CONDITION PROCESS,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 4, no. 4 (14), pp. 51–61, 2013, [Online]. Available: https://sid.ir/paper/176492/en

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