M Noshad - Department of Food Science and Technology- Ferdowsi University of Mashhad-Iran
M. Mohebbi - Department of Food Science and Technology- Ferdowsi University of Mashhad-Iran
F. Shahidi - Department of Food Science and Technology- Ferdowsi University of Mashhad-Iran

The effect of pretreatment- osmotic-ultrasonic dehydration- on the drying kinetic, rehydration kinetic, texture, shrinkage and color change of quince slices was investigated. Quince slices were processed at 27.25 min for ultrasonic time, 120 min for osmotic dehydration and 50.52 % for sucrose concentration. The un-treated and pre-treated samples were then dehydrated at80°C in an air dryer. The effective diffusivity was calculated by applying the Fick.s diffusion model. The pretreatment caused a decrease in Deff. Application of osmotic-ultrasonic dehydration reduced the sample hardness, color changes and shrinkage while it increased springiness, and chewiness of the samples.

Color; Drying and Rehydration kinetic; Osmotic-ultrasonic dehydration; Quince; Shrinkage; Texture