Z. Emam-djomeh - Department of Food Science, Technology and Engineering, Faculty of Agricultural Engineering and Technology, Agricultural Campus, University of Tehran, Karaj, Islamic Republic of Iran.
S. Shamaei - Department of Food Science, Technology and Engineering, Faculty of Agricultural Engineering and Technology, Agricultural Campus, University of Tehran, Karaj, Islamic Republic of Iran.
S. Moini - Department of Food Science, Technology and Engineering, Faculty of Agricultural Engineering and Technology, Agricultural Campus, University of Tehran, Karaj, Islamic Republic of Iran.

In this study, we investigated the effects of osmotic process with or without ultrasound on solid gain (SG) and water loss (WL) of cranberries. Response surface methodology was used to model and determine the optimum processing conditions for WL and SG during osmotic dehydration of samples. Sucrose (۴۰-۶۰%) and salt (۰-۸%) concentrations, temperature (۳۰-۵۰°C) and frequency of ultrasound (۰-۱۳۰ kHz) were the factors investigated with respect to WL and SG. Experiments were designed according to a second-order Central Composite Design (CCD) in the form of a Face-Centered Cube (FCC) with these four factors, each at three different levels, including central and axial points. All experiments were conducted in triplicate. Experiments were conducted in a shaker with constant ۱۵۰ rpm agitation and solution to sample mass ratio of ۱۰/۱ (w/w). Analysis of variance (ANOVA) was performed to check the adequacy and accuracy of the fitted models. Statistical analysis of results showed that the linear terms of all the process variables had a significant effect on WL. Except for temperature, all other parameters had a significant effect on SG. Optimum operating conditions were found to be sucrose concentration of ۵۰.۱%, salt concentration of ۸%, temperature of ۵۰°C and ultrasound frequency of ۱۳۰ kHz.

Cranberry, Modeling, Optimization, Osmotic dehydration, response surface methodology, Ultrasound