Effect of Ultrasound-Assisted Osmotic Dehydration Pretreatment on Drying Kinetics and Effective Moisture Diffusivity of Mirabelle Plum

摘要: Conventional air drying of plum is a slow and energy-intensive process because its waxy skin having low permeability to moisture. Ultrasound application in foodstuffs aims at reducing the time needed improve quality characteristics dried product. In this study, effect ultrasound-assisted osmotic dehydration pretreatment on kinetics effective moisture diffusivity Mirabelle during was examined. Pretreatments including ultrasonication two levels (10 30 min), solution concentration (50 70% sucrose) immersion four (60, 120, 180 240 min) were performed. Results showed that can lead significant increase (from 5.84 × 10−9 7.36 × 10−9 m2/s) resulting 20% decrease time, thus involving higher energy saving preserving heat labile nutrients. Practical Applications The appreciated by consumers for health benefits. Drying among most popular methods prolong shelf life. The plum's consists an underlying amorphous wax layer adjacent cuticle proper, together with crystalline granules protruding from surface. has increases leading possible deteriorations. Therefore, any processes decreases initial content preserves prune (dried plum) considerable interest. Methodologies such as be implemented alternative reduce and, consequently, processing costs. This study provides information effects operating conditions (sonication solution) kinetics, total diffusivity.