Investigation and optimization of the effect of osmotic‐ultrasound drying pretreatment on qualitative properties and process energy consumption of Cornus mas

Abstract

The principles of food processing are based on maximizing the sensory and nutritional properties of the raw materials, as well as eliminating consumer diversification for new products while maintaining their health, thereby preventing crop loss, creating more jobs, and earning income. Since the shelf life of most products is relatively short, their preservation and processing are essential (Ojediran et al., 2020;Taghinezhad et al., 2020). Crop drying processes are particularly important due to the low preservation cost, low occupancy, easy transportation, relatively inexpensive packaging, and longer shelf life (Bozkir, 2020;

Quantifying of the Best Model for Prediction of Greenhouse Gas Emission, Quality, and Thermal Property Values during Drying Using RSM (Case Study: Carrot)

“…The dependent variables are D t , D eff , SEC, E ef , GHG emissions (CO 2 , NO x ), color, and shrinkage. They were used to model the behavior of two-line operating systems and investigate their interaction effects [10].…”

“…Various methods have been proposed for preserving the quality of dried agricultural products, among them being pretreatments with edible coatings [9], osmotic dewatering [10], microwaving [11], ultrasonication [12], blanching [13], ethanol and citric acid [14], and electric pulsing [15] before and after drying. The results have shown that the application of different pretreatments can improve the thermal properties while preserving the product quality.…”

“…In the RSM, the relationship between the response and independent variables can be determined through mathematical modeling [17]. Numerous studies have optimized and modeled the impact of the drying variables (such as air speed and temperature, microwave power (MP), and slice thickness (ST)) on the response parameters including mechanical and thermal qualities as well as the quality of the agricultural products such as cumin seeds [18], sweet potato slices [8], and Cornus mas [10]. In all the mentioned studies, the researchers have reported the best drying variables and pretreatments to achieve the best parameters; however, no similar study was found for carrot slices.…”