Application of ultrasound-osmotic hybrid method to increase the mass transfer in daikon texture

In this research, Daikon mass transfer profile was investigated by ultrasound-osmotic non-thermal method. Daikon slices were soaked into osmotic solution at three concentration levels of manitol (5, 10 and 15 %) and constant concentration of sucrose (35 %) at 25℃. The results showed that water loss increased during the time when the level of osmotic concentration was increasing. Also, water loss values were 42.75 and 36.75 g/g dry solid for non-ultrasound-osmotic and ultrasound-osmotic sample at 5%manitol concentrations, respectively. The results indicated that the effect submerge time and ultrasound wave had a positive effect on F°s of daikon sample during mass transfer process (α=1%).