Effect of Ultrasound and Osmotic Dehydration Treatments on Rehydration Kinetics, Color and Sensory Properties of Dried Pears

Authors : Betül Aslan, Dilek Demirbüker Kavak

Pages : 1399-1406

Doi:10.35414/akufemubid.1601619

View : 52 | Download : 164

Publication Date : 2025-12-03

Article Type : Research Paper

Abstract :The aim of this study is to investigate the effect of ultrasound and osmotic dehydration treatments on rehydration kinetics, color and sensory characteristics of dried pears (Pyrus communis L. cv. Deveci). Pear slices were pre-treated for osmatic dehydration and ultrasound prior to convective drying at 60, 70 and 80 °C. Rehydration was carried out at 45 °C for dried pear samples. The rehydration kinetics were investigated and results were correlated to the main effects of osmatic and ultrasonic pre-treatments, as well as air-drying temperature. The Peleg and Weibull models were employed to describe rehydration kinetics. Both models effectively described the rehydration kinetics; however, the Weibull model demonstrated statistically superior accuracy with higher R² values and lower error values (RMSE < 0.005). According to the results it was observed that ultrasonic treatment enhances water uptake during rehydration. Both models effectively described the rehydration kinetics. The highest total color change (∆E:22.69) value was obtained for the samples dried at 80 °C. Samples pretreated with both ultrasound and osmotic treatments and dried at 60 °C received higher overall acceptability scores compared to other samples.
Keywords : Armut, ozmotik dehidrasyon, ultrases, rehidrasyon kinetiği

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