مشخصات پژوهش

عنوان	Effect of Combined Ultrasound-assisted Osmotic Dehydration with Edible Coatings on Mass Transfer of Fried Kiwi Fruit Disks
نوع پژوهش	مقاله چاپ‌شده در مجلات علمی
کلیدواژه‌ها	Aloe vera, edible coating, deep fat frying, osmotic dehydration, ultrasound
چکیده	The aim of this study was to evaluate the effect of ultrasound-assisted osmotic dehydration and coating treatments before frying on the mass transfer kinetics of fried kiwis. Fick’s second law was used for modeling of deep fat frying phenomena. Results showed that ultrasound pretreatment had a strong effect on decreasing oil uptake and improved moisture removal from the tissue during dehydration by formation of micro channels on the outer surface of the samples and it might lead to better deposition of coating at the sample’s surface. The effective moisture loss and oil uptake diffusivity for fried kiwi slice were in the range of 2.38–5.52 × 10㸫8 m2 / s and 1.33–3.36 × 10㸫8 m2 / s, respectively.
پژوهشگران	محسن مختاریان (نفر اول)، محسن دلوی اصفهان (نفر دوم)، امیر دارائی گرمه خانی (نفر سوم)