Study of the Effects of Osmotic-Ultrasonic Pretreatment Conditions on the Moisture Loss, Solids Uptake, andWater Rehydration Process of Tomato Flakes

The objective of this article is to use a combined pretreatment of Osmosis-Ultrasonic and investigate its effects under different operational conditions on parameters of water lost amount, intake of solids and rehydration ability of samples after drying process. Tomato layers with different thicknesses of 4 and 8 mmare cut and put in osmotic solutions by different sodium chloride concentrations, exposed to ultrasonic process by various time periods. The results showed that the rehydration is reduced by increasing pretreatment time, also, increase the amounts of water lost and solid intake is observed by increasing in osmosis-ultrasonic time and concentration of osmotic solution. The amounts of water lost and solid intake are decreased by thickening the layers. So combined pretreatment of Osmosis-Ultrasonic tomato layers was improved the drying process sliced tomato.