Volume 19, Issue 123 (2022)                   FSCT 2022, 19(123): 15-26 | Back to browse issues page

‎ 10.52547/fsct.19.123.15
‎ 20.1001.1.20088787.1401.19.123.2.7

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Ghorbani R, Esmaiili M. Investigation of the effect of ultrasound pretreatment on shrinkage of cornelian cherry during hot air drying. FSCT 2022; 19 (123) :15-26
URL: http://fsct.modares.ac.ir/article-7-38918-en.html
Investigation of the effect of ultrasound pretreatment on shrinkage of cornelian cherry during hot air drying
Rasoul Ghorbani1 , Mohsen Esmaiili 2
1- PhD Student, Department of Food Science and Technology, Faculty of Agriculture, University of Urmia
2- Professor, Department of Food Science and Technology, Faculty of Agriculture, University of Urmia , M.esmaiili@urmia.ac.ir
Abstract:   (1321 Views)
In this study, the effect of ultrasound pretreatment, air velocity and temperature on cornelian cherry shrinkage during hot air drying process were investigated. Ultrasound pretreatment at two time levels (10 and 30 minutes) was applied and then the samples were dried at 40, 50 and 60°C and 1, 1.5 and 2 m/s air velocity. Afterwards, shrinkage data were fitted to three experimental models. The results showed that with decreasing moisture content during drying, the thickness of the samples reduced from 0.0138 to 0.0078 m. The application of ultrasound pretreatment led to a significant (P<0.05) decrease in thickness. Moreover, one of the models was selected as the best suitable model in predicting thickness changes of cornelian cherry (R2=0.99) under the experimental conditions. Through multiple regression analysis, the relations between the coefficients of the models with the variables used were obtained.
Keywords: Drying, Cornelian cherry, Ultrasound, Shrinkage, Modeling
Full-Text [PDF 781 kb]   (513 Downloads)    
Article Type: Original Research | Subject: Drying, frying, freezing, osmotic dehydration
Received: 2019/12/11 | Accepted: 2020/02/1 | Published: 2022/05/4
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