Ultrasonic Osmotic Dehydration Properties of Courgette
Publish place: The 7th International Conference on Interdisciplinary Studies in Food Industry and Nutrition Sciences of Iran
Publish Year: 1402
نوع سند: مقاله کنفرانسی
زبان: English
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شناسه ملی سند علمی:
ICFBCNF07_119
تاریخ نمایه سازی: 16 اسفند 1402
Abstract:
In this research, the ultrasound assisted osmotic dehydration of courgette rings using sorbitol/sucrose solution under different temperature (۵, ۲۵ and ۵۰oC for ۲h) were investigated. Sucrose (۳۵%w/v) and sorbitol solutions (۵, ۱۰ and ۱۵%w/v) were used for osmotic dehydration processes. Results showed that, all processing factors had also a significant effect on the solid gain and water loss (p<۰.۰۱). Increasing osmotic solution concentration and temperature lead to increase in water loss and solid gain for both samples of ultrasonicated and non-ultrasonicated treatments.
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Authors
Mohsen Mokhtarian
Department of Food Science and Technology, Roudhen Branch, Islamic Azad University, Roudhen, Iran
Fatemeh Koushki
Department of Food Science and Technology, Roudhen Branch, Islamic Azad University, Roudhen, Iran
Sheyda Tavakoli
Department of Food Science and Technology, Roudhen Branch, Islamic Azad University, Roudhen, Iran