Effect of two-step drying and ultrasound pretreatment on some physicochemical properties of cantaloupe slices

Authors
sara haj mirza 1
Akram Sharifi 2
1 Food & drug administration
2 Qazvin branch Islamic Azad university
10.52547/fsct.18.119.183
Abstract
In this research, cantaloupe slices were divided into two groups, cantaloupe slice thickness of 5mm was divided into two categories: The first set without pre-treated and second set pre-treated with an ultrasound treatment for 15 min at 30 ° C in the hot air dryers once a constant temperature of 60, 70, 80°C and then the temperature was two steps. Two-step drying at first samples treated with 80°C and after a decline of 50 percent moisture product temperature to 50, 60 and 70° C was reduced. Finally Color changes and browning index products were examined. Results showed that the in density of browning the samples were dried at 70° C and were pre-treated with ultrasound was observed. Effect of ultrasound treatment on their diction changes color was significant and all treatment was ultrasound in both drying methods showed less discoloration. The use of ultrasonic pretreatment resulted in better tissue retention and further water absorption.
Keywords
Cantaloupe
drying two-stage
pre-treatment ultrasound
Color changes

Subjects

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