Abstract
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 × 10-8 m2 / s and 1.33–3.36 × 10-8 m2 / s, respectively.
