ArticleScientific reports2022
Mass transfer kinetics (soluble solids gain and water loss) of ultrasound-assisted osmotic dehydration of apple slices.
Article in Scientific reports, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
11 citing papers in PubMed.
- Cavitation-enhanced aroma and browning: A multiscale study of star anise (Illicium verum Hook. f.) pretreated by ultrasound and electrolyzed water.Ultrasonics sonochemistry · 2025Article
- Ultrasound-assisted osmotic dehydration pretreatment enhances drying kinetics, quality attributes, bioactive compounds, microstructure, FTIR profiles, and sensory properties of Litchi.Scientific reports · 2025Article
- Combined vacuum osmotic dehydration by pomegranate juice concentrate and hot-air assisted radiofrequency drying to produce fortified orange slices.Scientific reports · 2025Article
- Investigation of the effects of variable process conditions on the production of Apple snacks by explosion puffing drying.Scientific reports · 2025Article
- Artificial intelligence and machine learning models for predicting and evaluating the influence of shelf-life environments and packaging materials on garlic (Food chemistry: X · 2025Article
- Effect of Osmotic Dehydration on Physico-Chemical Characteristics, Bioactive Compounds and Volatiles Profile ofFoods (Basel, Switzerland) · 2025Article
- Optimization of dried garlic physicochemical properties using a self-organizing map and the development of an artificial intelligence prediction model.Scientific reports · 2025Article
- Diffusion in biological media: a comprehensive numerical-analytical study via surface analysis and diffusivities calculation.Scientific reports · 2024Article
- Effects of ultrasound time, xanthan gum, and sucrose levels on the osmosis dehydration and appearance characteristics of grapefruit slices: Process optimization using response surface methodology.Ultrasonics sonochemistry · 2023Article
- Mass transfer analysis and kinetic modeling of ultrasound-assisted osmotic dehydration of kiwifruit slices.Scientific reports · 2023Article
- Optimization of sonication time, edible coating concentration, and osmotic solution °Brix for the dehydration process of quince slices using response surface methodology.Food science & nutrition · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Ultrasound (sonication) treatment can be used directly for dehydration or pre-treatment before the osmotic dehydration (OD) procedure of fruit or vegetable particles. The combination of this technique with the OD technique can further improve the dehydration process efficiencies by increasing the mass transfer rates and enhancing final product quality. In this study, apple slices were osmotically dehydrated in different hypertonic sucrose solutions and assisted with or without ultrasound. Sucrose concentrations (in three levels of 30, 40, and 50° Brix), sonication power (in three levels of 0, 75, and 150 W), and treatment time (in six time intervals: 10, 20, 30, 40, 50, and 60 min) were the factors investigated concerning weight reduction, soluble solids gain, water loss and rehydration. Also, mass transfer kinetics were modelled according to Page, Newton, Midilli, Logarithmic, Verma, and Two terms equations. Increased sucrose solution concentration resulted in higher weight reduction, soluble solids gain and water loss. Also, increased sonication power levels resulted in higher weight reduction, soluble solids gain and water loss. The average rehydration ratio of apple slices decreased from 237.7 to 177.5%, by increasing osmotic solution concentration from 30 to 50%. The Page equation showed the best fitting for water loss data. The effective moisture diffusivity (D
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.