ArticleScientific reports2023
Mass transfer analysis and kinetic modeling of ultrasound-assisted osmotic dehydration of kiwifruit slices.
Article in Scientific reports, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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4 citing papers in PubMed, 16 citations in OpenAlex.
- Ultrasound-assisted osmotic dehydration pretreatment enhances drying kinetics, quality attributes, bioactive compounds, microstructure, FTIR profiles, and sensory properties of Litchi.Scientific reports · 2025Article
- Article
- Diffusion in biological media: a comprehensive numerical-analytical study via surface analysis and diffusivities calculation.Scientific reports · 2024Article
- Qualitative, energy and environmental aspects of microwave drying of pre-treated apple slices.Scientific reports · 2023Article
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3 authors at 1 institution in 1 country.
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Abstract
Ultrasound treatments (sonication) in combination with osmotic dehydration process accelerate the rate of moisture removal from the fruits or vegetables pieces and decrease the dehydration duration. The purpose of this study was to examine the influence of ultrasound-assisted osmotic dehydration (UAOD) on mass transfer kinetic (soluble solids gain and moisture loss) of kiwifruit slices. The UAOD process was performed using 20, 30, and 40% sucrose solutions in ultrasonic bath (40 kHz, 75 and 150 W) for 10, 20, 30, 40, 50, 60, 70, and 80 min. After treatments, processed kiwifruit slices were dried at 70 °C using hot air oven. UAOD process reveals that mass reduction, soluble solid gain, moisture loss and rehydration capacity affected by treatments time, sucrose solution concentration and sonication power. The results showed that the UAOD treatment increased moisture loss and soluble solids gain. Furthermore, kiwifruit slices treated with higher ultrasound intensity (150 W) showed reduced dehydration duration (higher water loss), improved dehydration rate, and increased effective moisture diffusivity (D
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