Ultrasound-osmotic dehydration kinetic monitoring of zucchini in different condition process

In this research, zucchini samples were soaked into different osmotic solution concentrations (sucrose 35%+sorbitol 5%, sucrose 35%+sorbitol 10% and sucrose 35%+sorbitol 15%) and at 5, 25 and 50℃ under ultrasound and non-ultrasound pertreatment. Water loss and solid gain were increased whereas moisture content was decreased for all samples during dehydration time. Water loss values were 35.75 and 31 (g/100g dry solid) at 5% sorbitol concentration and 40 and 35.42 (g/100g dry solid) for both samples of ultrasound and non-ultrasound treatment at 15% sorbitol concentration, respectively. These values indicated significant difference at α=1%. Furthermore, solid gain values were 9.33 and 5.08 (g/100g dry solid) for ultrasonicated and noultrasonicated samples at 5% sorbitol concentration and 12.58 and 6.17 (g/100g dry solid) at 15% sorbitol concentration, correspondingly.