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

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.

Courgette, Mass transfer, Osmotic dehydration, Sorbitol/sucrose solution, Ultrasound.