Optimization of Drying Process of Rambutan by Combined Method of Osmosis Ultrasound and Complementary Drying of Hot Air

Drying is widely known to be one of the common processes in the food industry to increase the shelf life of fruits and vegetables. Using osmosis-ultrasound before drying with hot air causes the preservation of nutrients in products and reduces heat energy to remove the produc water. In this study, a...

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Bibliographic Details
Published in:Pakistan journal of agricultural research 2021, Vol.34 (1), p.218
Main Authors: Farooq, Muhammad, Azadfar, Elham, Bahrami, Zohre, Sharifi, Mahniya, Shakoor, A. Shakoor, Ahmed, Shabir, Solangi, Iftikhar Ahmed, Khan, Muhammad Noman, Siddique, Memona, Ilyas, Naila, Bakhtiar, Muhammad, Ismael, Mohamed El-Fatieh, Yunyang, Wang
Format: Article
Language:English
Subjects:
Air drying
Body weight gain
Cavitation
Dehydration
Drying
Drying ovens
Factorial experiments
Food
Food industry
Food preservation
Food processing
Food processing industry
Fruits
Mass transfer
Methods
Nutrients
Optimization
Osmosis
Osmotic pressure
Pretreatment
Rehydration
Shelf life
Shrinkage
Ultrasonic imaging
Ultrasonic testing
Ultrasound
Water loss
Weight loss
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Summary:Drying is widely known to be one of the common processes in the food industry to increase the shelf life of fruits and vegetables. Using osmosis-ultrasound before drying with hot air causes the preservation of nutrients in products and reduces heat energy to remove the produc water. In this study, after osmosis pretreatment, samples were put under an osmosis dehydration process. First, using Osmosis-ultrasound with 40.5% concentration in Sekanjabin solution then dried in an oven at a temperature of 70°C. The characteristics of solid gain, water and weight loss, shrinkage and rehydration were evaluated. The obtained results showed that by increasing the concentration of weight and water loss, solid gain increased. Accordingly, in a higher concentrated osmotic solution, the osmotic pressure, which is a key factor in mass transfer in the osmotic dehydration process, increases by increasing concentration, the percentage of solids gain increased; shrinkage and rehydration decreased. Conclusively, the drying of Rambutan by use of osmosis-ultrasound dehydration process when compared to osmotic dehydration, showed a significant decrease in the shrinkage of fruits resulting in rehydration, i.e., causing the percentage of solid gain, weight and water loss to be increased.
ISSN:0251-0480
2227-8311
DOI:10.17582/journal.pjar/2021/34.1.218.226