MODELING AND OPTIMIZATION OF ULTRASOUND-ASSISTED OSMOTIC DEHYDRATION WITH FINISHED FREEZE DRYING ON BLACK CHERRIES- THE EFFECT ON ANTIOXIDANT ACTIVITIES

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

KARAMI Z.; YOUSEFI GH.; EMAM DJOMEH Z.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Journal of Food Biosciences and Technology Year:2013 | Volume:3 | Issue:3 Page(s): 11-22

Download Full-Text

View:

419

Download:

167

Cites:

Information Journal Paper

Title

MODELING AND OPTIMIZATION OF ULTRASOUND-ASSISTED OSMOTIC DEHYDRATION WITH FINISHED FREEZE DRYING ON BLACK CHERRIES- THE EFFECT ON ANTIOXIDANT ACTIVITIES

Author(s)

KARAMI Z. | YOUSEFI GH. | EMAM DJOMEH Z. | Issue Writer Certificate

Keywords

ANTHOCYANIN CONTENT

ANTIOXIDANT ACTIVITY

BLACK CHERRIES

OSMOTIC DEHYDRATION

ULTRASONIC PRE-TREATMENT

Abstract

In this study, response surface methodology was used to optimize ultrasound osmotic pretreatment with finished freeze drying of BLACK CHERRIES. Freeze drying is a separation process based on the sublimation phenomenon. This process has the following advantages as compared to the conventional drying process, maintenance of the structure, moisture removal at low temperature (reduced transport rates), improved stability of the product during storage, and minimization of degradation reactions. The effects of osmotic pretreatments (with or without ultrasound) in combination with freeze drying and hot-air drying methods on BLACK CHERRIES were investigated. Osmotic pretreatments and dehydration were carried out in sucrose solutions of 40, 50 and 60% and temperatures of 40, 50 and 60oC respectively. The influence of ultrasound at 65 and 130 KHz on antioxidant properties was also investigated. The total anthocyanins of dehydrated BLACK CHERRIES at higher temperatures as well as sucrose were decreased while the total phenol increased. Ultrasound caused a reduction in the ANTIOXIDANT ACTIVITY of the samples that were subjected to the increased amount of anthocyanins degradation. Freeze drying modified total anthocyanins, total phenolic compounds and the ANTIOXIDANT ACTIVITY in the final product.

Cites

No record.

References

Cite

APA: Copy

KARAMI, Z., YOUSEFI, GH., & EMAM DJOMEH, Z.. (2013). MODELING AND OPTIMIZATION OF ULTRASOUND-ASSISTED OSMOTIC DEHYDRATION WITH FINISHED FREEZE DRYING ON BLACK CHERRIES- THE EFFECT ON ANTIOXIDANT ACTIVITIES. JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY, 3(3), 11-22. SID. https://sid.ir/paper/613735/en

Vancouver: Copy

KARAMI Z., YOUSEFI GH., EMAM DJOMEH Z.. MODELING AND OPTIMIZATION OF ULTRASOUND-ASSISTED OSMOTIC DEHYDRATION WITH FINISHED FREEZE DRYING ON BLACK CHERRIES- THE EFFECT ON ANTIOXIDANT ACTIVITIES. JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY[Internet]. 2013;3(3):11-22. Available from: https://sid.ir/paper/613735/en

IEEE: Copy

Z. KARAMI, GH. YOUSEFI, and Z. EMAM DJOMEH, “MODELING AND OPTIMIZATION OF ULTRASOUND-ASSISTED OSMOTIC DEHYDRATION WITH FINISHED FREEZE DRYING ON BLACK CHERRIES- THE EFFECT ON ANTIOXIDANT ACTIVITIES,” JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY, vol. 3, no. 3, pp. 11–22, 2013, [Online]. Available: https://sid.ir/paper/613735/en

Related Journal Papers

No record.

Related Seminar Papers

No record.

Related Plans

No record.

Recommended Workshops