Abstract
Nowadays, a great attention is given to using novel technology such as ultrasound and coating as pretreatment for hot air drying that the quality will be preserved. In the present study, the effect of osmo-coating and ultrasonic dehydration pre-treatment prior to hot air drying on dehydration of apple (Musa ssp.) was investigated. The results revealed that the WL and SG were decreased by increasing dehydration time, concentrations of the osmotic solution and the coating during dehydration. The dried apple that pretreated with osmo-coating dehydration method has more the desirability compared to ultrasonic dehydration. As well as the dried apple pretreated with 60% osmotic solution, 2% the coating, 180 min dehydration time, and contain 1% cinnamon was found as the optimum sample. The acidity, ΔE, and mineral content of flavored dried apple were increased by increasing temperature; however, vitamin C and rehydration was decreased at this condition.
