Effect of ultrasound and osmotic process conditions on the dehydration contents of Bitter Orange Slice

The purpose of the current research was the use of ultrasound pretreatment and osmotic dehydration on physical characteristics and color parameters of the bitter orange dried using hot air flow. The ultrasound pretreatment was accomplished at three time levels of 10, 20 and 30 minutes at ambient temperature in an ultrasonic bath at a frequency of 25kHz, fructose osmotic solution concentration was at three levels of 20, 30 and 40% w/w and samples were analysed at immersion time in osmotic solutions which was at 5 intervals time period of 30, 60,120,180 and 240 minutes. The results revealed that during the osmosis process and at a fixed concentration of fructose and sonication time, total solids increased with increasing time. As at the first 10 minutes of sonication time, variations in total solids contents were significant with increasing osmotic dehydration time (p