Kayısıların Ultrases Yardımlı Ozmotik Kurutulması

摘要: In drying process; pre-treatments applied before as processing parameters and structure of dried material are effective on the quality final product. Osmotic dehydration is a pre-treatment basic can be used in combination with other processes order to improve efficiency process. ultrasound-assisted osmotic process which carried out at low temperatures, any damage food's natural flavor, color heat sensitive components also do not occur while water loss mass gain increases due increasing transfer. this study, were apricots. treatments 30oC by using sucrose solutions concentrations 25, 50 70 oBrix fruit ratio was 4:1 5 different exposure times (20, 40, 60, 80 100 min). An ultrasonic bath works frequency 35 kHz for According results, it found that treatment had significant effect loss, sugar weight (Pl0.05) compared alone all solution concentrations, these increased concentration time constant temperature.