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Journal of Researches in Mechanics of Agricultural Machinery
The effect of ultrasound pretreatment on qualitative characteristics of peach thin slices (Alberta varety)


 submission: 15/09/2019 | acception: 23/09/2019 | publication: 15/10/2019

DOI 

Authors
Reza Yeganeh1*, Abolfazl Akhoundzadeh yamchi2, Ahmad Kouchakzadeh3

1-Ilam University،r.yeganeh@ilam.ac.ir

2-University of Urmia،aazy65@yahoo.com

3-Ilam University، akouchakzadeh@mail.ilam.ac.ir



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Abstract

Peach, being one of the most important Iranian horticultural products, produce a considerable amount of post-harvest wastes. Product processing is one of the ways to reduce waste. For many years, the use of ultrasound has been considered as a novel pre-treatment in the drying of food. The purpose of this study was to investigate the effect of high-power ultrasound pre-treatment on the drying of peach and its quality. For this purpose, the ultrasound treatment (۷۰ Watts and ۲۸ kHz) was performed for ۱۰, ۲۰ and ۶۰ minutes at two different temperatures of ۶۵ and ۱۰۵ C. The results showed that the application of ultrasound, as a pre-treatment before drying, decreases the drying time. In addition, it reduced the force required for shear and compression of the samples with no negative effect on the color of the samples. Furthermore, it was shown that the use of ultrasonic waves in drying of peach slices will reduce costs and energy consumption and increase the product quality. _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ __ _ _ _ __ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ __ _ _ _




Keywords

Peach  Drying  Ultrasound  Color  Shear and Compression. 



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