Ultrasoni̇k Ve Elektri̇ksel Ön İşlemleri̇n Ki̇vi̇ Di̇li̇mleri̇ni̇n Kuruma Ve Kali̇te Özelli̇kleri̇ne Etki̇si̇

Abstract

In this study, the drying characteristics and quality properties of electrical (ET) and ultrasound (US) pretreated kiwi fruit slices were investigated. Electrical and ultrasound pretreatments were carried out on the parameters of 100 V-40 sec. and 35 kHz-30 min respectively. After the pretreatments, the kiwi fruit slices were dehydrated using a convective dryer at 50°C and 1.5 m/s air flow rate. The effects of these pretreatments on the drying rate and quality properties (the total phenolic content, vitamin C, pectin contents, rehydration rate, acidity, and color values) were evaluated. Consequently, the US and ET pretreatments provided an increase in the drying rate by 18.34% and 21.65% respectively. The combination of pretreatments (ET+US) increased the drying rate by 35.70%. The ET pretreatment produced minimum changes in the samples' pectin content and color values, and the US application increased the vitamin C, rehydration capacity, and acidity.