The Effect of Osmotic and Untrasound Pre-Treatment on SomePhysicochemical Features of Avocado

Today, drying is one of the important processes in food industry to increase durability of fruits andvegetables. Using osmotic and ultrasound processes before dehydration with hot air maintainsnutritious materials in product and the need to thermal energy to eliminate the water of product isreduced. In this test, avocado was washed and peeled before osmotic dehydration and soya proteinwith level 5% was used) and Aloe Vera syrup was used as osmotic medium. Concentration of AloeVera was 35%, 55%. The slices of fruits were under ultrasound process for 30min (25kHz) and180min (without ultrasound) and ambient environment and for additional drying, it was performed inhot air dryer at constant temperature 70℃. The results showed that by ultrasound, Shrinkage wasreduced considerably and PH and rehydration were increased. Sensory evaluation regarding color,aroma, flavor, texture and total acceptance between coating samples and non-coating samples showedthat non-coating samples had high acceptability compared to coating and control samples

کلیدواژه ها:

Avocado ، Osmotic ، Chemical features ، Ultrasound