EFFECT OF ULTRASOUND AND OSMOTIC PROCESS CONDITIONS ON THE DEHYDRATION CONTENTS OF BITTER ORANGE SLICE

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.

ALIZADEH SHAHRIVAR M.; KARAZHIYAN H.; MEHRABAN SANG ATASH M.

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

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2017 | Volume:14 | Issue:66 Page(s): 281-290

Download Full-Text

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

Persian Verion

View:

789

Download:

Cites:

Information Journal Paper

Title

EFFECT OF ULTRASOUND AND OSMOTIC PROCESS CONDITIONS ON THE DEHYDRATION CONTENTS OF BITTER ORANGE SLICE

Author(s)

ALIZADEH SHAHRIVAR M. | KARAZHIYAN H. | MEHRABAN SANG ATASH M. | Issue Writer Certificate

Keywords

BITTER ORANGEQ1

FRUCTOSEQ2

ULTRASOUND PRETREATMENTQ1

OSMOTIC DEHYDRATIONQ2

DRYINGQ2

Abstract

The purpose of the current research was the use of ULTRASOUND PRETREATMENT and OSMOTIC DEHYDRATION on physical characteristics and color parameters of the BITTER ORANGE dried using hot air flow. The ULTRASOUND PRETREATMENT was accomplished at three time levels of 10, 20 and 30 minutes at ambient temperature in an ultrasonic bath at a frequency of 25kHz, FRUCTOSE osmotic solution concentration was at three levels of 20, 30 and 40% w/w and samples were analysed at immersion time in osmotic solutions which was at 5 intervals time period of 30, 60, 120, 180 and 240 minutes. The results revealed that during the osmosis process and at a fixed concentration of FRUCTOSE and sonication time, total solids increased with increasing time. As at the first 10 minutes of sonication time, variations in total solids contents were significant with increasing OSMOTIC DEHYDRATION time (p<0.05). Increasing osmotic solution concentration led to an increase in the rate of water loss. Also water reabsorption results showed that, in all cases, the amount of water absorbed increases significantly with increase in sonication time and FRUCTOSE concentration compared with the control sample. Using of ultrasound due to its effect on creation of micro channels led to ease of mass transfer and acceleration in DRYING process. At fixed concentrations of FRUCTOSE and sonication time, the amount of solids increased with increasing time in osmosis process.

Cites

No record.

References

No record.

Cite

APA: Copy

ALIZADEH SHAHRIVAR, M., KARAZHIYAN, H., & MEHRABAN SANG ATASH, M.. (2017). EFFECT OF ULTRASOUND AND OSMOTIC PROCESS CONDITIONS ON THE DEHYDRATION CONTENTS OF BITTER ORANGE SLICE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(66), 281-290. SID. https://sid.ir/paper/71653/en

Vancouver: Copy

ALIZADEH SHAHRIVAR M., KARAZHIYAN H., MEHRABAN SANG ATASH M.. EFFECT OF ULTRASOUND AND OSMOTIC PROCESS CONDITIONS ON THE DEHYDRATION CONTENTS OF BITTER ORANGE SLICE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(66):281-290. Available from: https://sid.ir/paper/71653/en

IEEE: Copy

M. ALIZADEH SHAHRIVAR, H. KARAZHIYAN, and M. MEHRABAN SANG ATASH, “EFFECT OF ULTRASOUND AND OSMOTIC PROCESS CONDITIONS ON THE DEHYDRATION CONTENTS OF BITTER ORANGE SLICE,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 66, pp. 281–290, 2017, [Online]. Available: https://sid.ir/paper/71653/en

Related Journal Papers