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

Year 2025, Volume: 25 Issue: 6, 1399 - 1406

Betül Aslan , Dilek Demirbüker Kavak

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

Pear , osmotic dehydration , ultrasound , rehydration kinetics

Ethical Statement

The authors declare that they comply with all ethical standards

Supporting Institution

Afyon Kocatepe University Scientific Research Projects Coordination Office (Project No: AKU BAPK-23.FENBİL.21).

Thanks

This research was supported by Afyon Kocatepe University Scientific Research Projects Coordination Office (Project No: AKU BAPK-23.FENBİL.21). The authors would like to thank Fruit Research Institute, (MAREM, Eğirdir-Isparta ) for kindly providing the sample materials used in this study.

Ultrases ve Osmotik Dehidrasyon Ön İşlemlerinin Kurutulmuş Armutların Rehidrasyon Kinetiği, Renk ve Duyusal Özellikleri Üzerine Etkisi

Abstract

Bu çalışmanın amacı, ultrases ve ozmotik dehidrasyon uygulamalarının kurutulmuş armutların (Pyrus communis L. cv. Deveci) rehidrasyon kinetiği, renk ve duyusal özellikleri üzerine etkisinin araştırılmasıdır. Armut dilimleri 60, 70 ve 80 °C'de konvektif kurutmadan önce ozmotik dehidrasyon ve ultrases ön işlemlerine tabi tutulmuştur. Kurutulmuş armut örnekleri için 45 °C'de rehidrasyon işlemi gerçekleştirilmiştir. Rehidrasyon kinetiği incelenmiş olup, elde edilen sonuçlar; ozmotik ve ultrasonik ön işlemlerin yanı sıra kurutma havası sıcaklığının etkileriyle ilişkilendirilmiştir. Rehidrasyon kinetiğini tanımlamak ise Peleg ve Weibull modelleri kullanılmıştır. Her iki model de rehidrasyon kinetiğini etkili bir şekilde tanımlamış olmakla birlikte, Weibull modeli daha yüksek R² ve daha düşük hata değerleri (RMSE < 0.005) ile istatistiksel üstünlük göstermiştir. Elde edilen sonuçlara göre ultrasonik işlemin rehidrasyon sırasında su alımını artırdığ tespit edilmiştir. En yüksek toplam renk değişimi 80°C'de kurutulan numuneler için 22.69 olarak bulunmuştur. Ultrases ve ozmotik ön işlem uygulanmış ve 60 °C'de kurutulmuş armut örnekleri, diğer örneklere kıyasla daha yüksek genel kabuledilebilirlik skorları almıştır.

Keywords

Armut , ozmotik dehidrasyon , ultrases , rehidrasyon kinetiği

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