Ultrasonics - Sonochemistry 54 (2019) 135–141

Contents lists available at ScienceDirect

Ultrasonics - Sonochemistry
journal homepage: www.elsevier.com/locate/ultson

Influence of ultrasound and osmotic dehydration pretreatments on drying T

and quality properties of persimmon fruit
⁎
Hamza Bozkira, , Ahsen Rayman Ergünb, Emine Serdarb, Gülhan Metinb, Taner Baysalb
a
Munzur University, Faculty of Engineering, Food Engineering Department, Tunceli, Turkey
b
Ege University, Faculty of Engineering, Food Engineering Department, İzmir, Turkey

A R T I C LE I N FO A B S T R A C T

Keywords: In this study, the effect of the ultrasound and osmotic dehydration pretreatments before the convective drying of
Persimmon fruit the persimmon fruit was assessed via their drying behavior and quality properties. Ultrasound-assisted osmotic
Ultrasound pretreatment dehydration (30 °C, 45 °Brix) was performed at 35 kHz for 10, 20, and 30 min. Afterward, samples were placed
Osmotic dehydration first in 45 then in 70 °Brix sucrose solutions; the solutions were next shaken at 100 rpm. The control group
Drying
without ultrasound treatment dehydrated osmotically. The samples were dried in a tray drier at a temperature of
Quality
60 °C and an air velocity of 1.5 m/s. Ultrasound-assisted osmotic drying treatments increased water loss and
sugar gain; moreover, the osmotic dehydration time was shorter than in the untreated group. The ultrasound-
assisted osmotic dehydration demonstrated a significantly decreased drying time, increased drying rates, and a
21% increase in effective water diffusivity by 30 min. The ultrasound pretreated osmotic dehydration prior to
hot air-drying decreased the total required drying time. The ultrasound-assisted osmotic dehydration affected
the rehydration rate and total phenolic content significantly and there was no significant difference between the
color change (ΔE, ΔC, and Hue°) of the ultrasound treatment (30 min) group and the untreated group.

1. Introduction Similarly, ultrasound as a pretreatment before drying fruits and

Persimmon fruit (Diospyros kaki), which is cultivated mostly in
China, has spread to Japan and other countries [1]. Persimmon fruit
contains vitamins A and E, is rich in carbohydrates as well as tannins
and phenolics, and is a good source of fiber [2–5]. The fruit is dried and
consumed in cookies, muffins, cakes, snacks, and desserts [6–8]. Some
different pretreatments such as osmotic dehydration and ultrasound
were applied before drying process for improving sensory, the nutri-
tional quality of the dried product, and drying efficiency [9–12].
Generally, osmotic dehydration is preferred to protect the flavor,
aroma, and structure of fruits [13,14]. Osmotic dehydration involves
the removal of water from fruit tissue by dipping the fruit in an osmotic
solution [15]. The difference in osmotic pressure between the osmotic
solution and the fruit is a driving force for the removal of water [16].
İçier et al. [17] emphasized that since the osmotic dehydration process
is applied at lower temperatures, browning reactions can be minimized.
Osmotic dehydration is mostly applied as a pretreatment prior to hot air
drying. It has been noted that hot air drying is used after osmotic de-
hydration because it is a simple operation for decreasing moisture
content, increasing product shelf-life, and providing energy savings
[18,19].
vegetables facilitates the hot air drying process [20–22]. Ultrasound
application creates cavitation, which can be beneficial for transferring
water. Effective water diffusivity increases via the creation of channels
caused by the disruption of cells after cavitation [23,24]. Both ultra-
sound and osmotic dehydration raise sugar and water mass transfer
between the osmotic solution and the fruit [16]. Rastogi et al. [25]
specified that ultrasound pretreatment before osmotic dehydration
improves cell permeability, which facilitates dehydration. Garcia-No-
guera et al. [26] emphasized that ultrasound and/or osmotic dehy-
dration pretreatments followed by drying processes decrease both
processing costs and drying time. Similarly, Mierzwa and Kowalski [27]
noted that ultrasound and osmotic dehydration pretreatments decrease
dying time.
Ultrasound-assisted osmotic dehydration has been studied on sev-
eral fruits, such as apples [27,28], pineapples [29], melons [30],
cranberries [31,32], guava [33], strawberries [26], and sour cherries
[34]. However, to the author’s knowledge, no study has evaluated the
three treatments (osmotic, ultrasound, and hot air) together for per-
simmon fruit. Therefore, the aim of this study was to evaluate the effect
of applying ultrasound and osmotic dehydration to persimmon fruit
before hot air drying in terms of drying behavior and dried product

⁎
Corresponding author.
E-mail address: bozkirhamza@gmail.com (H. Bozkir).

https://doi.org/10.1016/j.ultsonch.2019.02.006
Received 11 December 2018; Received in revised form 4 February 2019; Accepted 5 February 2019
Available online 06 February 2019
1350-4177/ © 2019 Elsevier B.V. All rights reserved.
H. Bozkir et al. Ultrasonics - Sonochemistry 54 (2019) 135–141

quality. weight of the dry matter (dm) of the samples was defined (Ws), and the
weight of the wet solid (W) was determined at different times (t):
2. Materials and methods w − ws
Xt = (kg H2 O/kg dm)
ws (4)
2.1. Materials
X = Xt − Xe (5)
Fresh persimmon fruit (Diospyros kaki L.) and food-grade sucrose
where X, Xe, and Xt are moisture content free, equilibrium, at any time
were obtained from a market in Izmir, Turkey. After peeling, fruit
(kg H2O/kg dm), respectively.
samples were cut into cube-shaped pieces (1.2 × 1.2 × 1.2 cm). The
The drying rate of the experiment (R) was computed according to
soluble solid content of the persimmon fruit was identified as 19.8 ± 1
equation (6):
°Brix using a digital refractometer (HANNA, USA). Chemicals for total
phenolic content analysis, Folin’s reagent (Merck, Germany) and gallic Ws dx
R = −⎛ ⎞ ∗ ⎛ ⎞
acid (Sigma Aldrich, Germany), were used. ⎝ A ⎠ ⎝ dt ⎠ (6)
2
where A is the submit to surface area in m [37].
2.2. Methods
The moisture ratio (MR) of samples was computed from equation
(7):
2.2.1. Pretreatments
The osmotic solution with 45 and 70 °Brix was prepared by mixing Mt − Me
MR =
food-grade sucrose with distilled water. The fruit to liquid medium was Mi − Me (7)
set to 1:4 (weight basis) [29,35]. The °Brix and moisture content of the
where Mi, Me, and Mt are moisture content of initial, equilibrium, at any
fruit were determined at 1-hour intervals until reaching equilibrium.
time, respectively (kg H2O/kg dm).
The control group without ultrasound treatment was dehydrated os-
The effective diffusivity of samples (Deff) was computed from Fick’s
motically. Sonorex Super Ultrasonic Bath-RK-106 was used for the ul-
laws of diffusion, which are given in equation (8) [38]:
trasound pretreatment and the osmotic solution temperature was set at
∞
30 °C. The cubed persimmon samples were immersed in 45 °Brix su- 8 1 Deff
crose solution, after which ultrasound was performed for 10 MR = ∑ exp ⎡−(2n − 1)2π 2 2 t⎤
π2 n=1
(2n − 1)2 ⎢
⎣ 4L ⎥ ⎦ (8)
(US + OD), 20 (20 US + OD), and 30 (30 US + OD) minutes at 35 kHz,
100% power, 480 W, and at 30 °C [29,35]. After ultrasound pretreat- where MR, t, L, and Deff are moisture ratio, time (s), thickness of sam-
ment, the samples were shaken with a shaking plate in the sucrose ples (m), and effective diffusivity (m2/s), respectively. The first term in
solution (45 °Brix, 250 ml Erlenmeyer flasks) (100 rpm; model IS–50S; equation (9) was obtained because of the long drying time:
Intersonic S.C., Olsztyn, Poland). The bath container featured a special
8 Deff
cooling system and temperature control system. The experiment con- Ln (MR) = Ln ⎛ 2 ⎞ − ⎛π 2 2 t ⎞
⎜ ⎟

tinued for 240 min for the control and 10 US + OD, 180 min for 20
US + OD, and 30 US + OD pretreatments (45 °Brix); the samples were
then immersed in 70 °Brix solution and shaken at 100 rpm. After
reaching equilibrium at the end of 180 min for the control and 120 min
for the ultrasound pretreatment groups, the samples were removed
from the solution then blotted with adsorbent paper to remove excess
solution. Each assay was repeated three times.
The mass transfer between the sample and the sucrose solution
during osmotic dehydration was achieved using water loss (WL), solid
gain (SG), and weight reduction (WR) parameters. To evaluate mass
transfer among the samples, WL, SG, and WR were computed by
equations (1), (2), and (3) [36]:
Wi Xi − Wf Xf
WL = ∗ 100 (g/100 fresh persimmon)
Wi (1)
Wf Xsf − Wi Xsi
SG = ∗ 100 (g/100 fresh persimmon)
Wi (2)
Wi − Wf
WR = ∗ 100 (g/100 fresh persimmon)
Wi (3)
where Wi and Wf are the initial and final weight (g), respectively; Xi and
Xf are the initial and final mass fraction of water (g water/g sample),
respectively; and XSi and XSf are the initial and final mass fraction of
total solids (g total solids/g sample), respectively.
2.2.2. Hot air drying
The hot air-drying experiments were performed with a UOP8 tray
dryer model (Armfield Limited, England) managed at 60 °C with an air
velocity of 1.5 m s−1. The weight loss of the persimmon was recorded
every 5 min throughout the drying process. The drying process was
applied from an initial moisture content of 49–51 g/100 g wet basis
(wb) to a final moisture content of 30 g/100 g wb.
Drying rate: To obtain data throughout the drying process, the
⎝ ⎠ ⎝ 4L ⎠
π (9)
The slope was computed by plotting Ln (MR) versus drying time in
equation (10) [38,39].
Deff
slope = π 2
4L2 (10)
2.3. Methods of analyses
The moisture content of the samples were identified using the va-
cuum oven method (65 °C, Nüve E18, Turkey). 5 g of the sample were
weighed then dried to reach the constant weight. Moisture content was
calculated with the initial and the constant weight [40].
The total phenolic content of persimmon cubes was detected using
Folin-Ciocalteau’s method [41]. In this method, 2 g of sample was
weighed into 100 ml of flasks and 100 ml of 80% ethyl alcohol was
added and mixed. The resulting solution was filtered through Whatman
filter paper no 1. 1 ml of the filtrate was added, 5 ml of 10% phenol
reagent, 10 ml of saturated NaHCO3 was added and with distilled water
100 ml was completed. The obtained sample and blank solution were
kept in the dark for 1 h. Then, the absorbance value was read at 760 nm
wavelength using Varian Cary 50 Scan (Austria) model spectro-
photometer. The concentration value corresponding to the recorded
absorbance values was read from the standard graph and the amount of
total phenolic content was calculated in terms of milligrams of gallic
acid equivalents (GAE) per gram of dry matter taking into account di-
lutions.
The rehydration capacity of the samples were calculated by 2 g of dry
samples which were taken into to the beaker which contains water at
50 °C and was left for 50 min at the water bath. Then the samples were
removed from the surface evenly on the filter paper [42]. Samples were
weighed and the rehydration capacity of the samples was calculated
with equation (11):

136
H. Bozkir et al.
Rehydrated persimmon (g)
Rehydration rate =
Dried persimmon (g)
The bulk densities of the samples were determined according to
Goula and Adamopoulos [43]. After the sample was poured into a
measuring cylinder, the sample was lightly taped from a height of
10 cm to a soft floor for 20 times. The volume of the sample was then
read from the scale of the metering cylinder. The mass density was
calculated using the following equation (12).
m and transferred to a 70 °Brix sucrose solution. Here, water loss was
ρ bulk = (g/ml)
v (12)
ρbulk = bulk density
M = weight of the sample
V = volume of the sample
The color evaluation (L*, a*, and b*) of fresh persimmon and dried
persimmon was performed using a Hunter Lab Color CX1633 Flex
(Management Company, Reston, VA, USA). The total color difference
(ΔE), chroma difference (ΔC), and hue angle of the samples were
computed using the following equations:
∗ 2 ∗ 2 ∗ 2
ΔE = (L∗ − Lref ) + (a∗ − aref ) + (b∗ − bref )
∗ 2 ∗ 2
ΔC = (a∗ − aref ) + (b∗ − bref )
b∗
Hue = tan−1 ⎛ ∗ ⎞
⎝a ⎠
where L*ref, a*ref,
and b*ref symbolize the reading of fresh persimmon; and
L*, a*, and b represent the reading at any time during the drying.
*
To analyze the results statistically, analysis of variance (ANOVA)
was used via SPSS software (SPSS v. 20.0 for Microsoft Windows; SPSS
Inc., USA). The Duncan test was performed to detect differences be-
tween the treatment groups. The trials were repeated at least three
times.
3. Results and discussion
3.1. Effects of ultrasound pretreatments on osmotic dehydration
Water loss versus immersion time is shown in Fig. 1. The moisture
content of fresh persimmon cubes was 79.05 ± 0.06 g/100 g wb. The
water loss of the ultrasound-pretreated persimmon cubes was
7.65–10.45% (Fig. 1). The persimmon cubes subjected to ultrasound
pretreatment gained 5.35%, 5.53%, and 5.83% sugar for 10 US + OD,
20 US + OD, and 30 US + OD, respectively, during the process. Similar
to these results, ultrasound pretreatment increased water loss and sugar
gain of pineapples by 5.1–8.3% and 15.9–18.2% (35 kHz for 10, 20,
Fig. 1. Effect of ultrasound pretreatments on osmotic dehydration processes via
water loss of persimmon fruit (□Control, ◊10 US + OD, +20 US + OD, Δ30
US + OD).
Ultrasonics - Sonochemistry 54 (2019) 135–141
30 min, 35 °Brix) [26]. In another study, Rodrigues et al. [16] detected
(11) a sugar gain in papayas of 10.26% and a water loss of 16.37% during
ultrasound treatment (30 min) in 25 °Brix sucrose solution.
At the end of 240 min, 30.29% water loss was detected in the
control group; 28.21% water loss was detected in the 10 US + OD
group when an osmotic solution of 45 °Brix was used. In the same
conditions, 26.69% water loss occurred in the 20 US + OD group, while
30.09% water loss occurred in the 30 US + OD group after 180 min.
Afterward, all samples were taken from the 45 °Brix sucrose solution
determined for each group as follows: 44.99% for the control (180 min),
43.27% for the 10 US + OD (120 min), 45.55% for the 20 US + OD
(120 min), and 46.90% for the 30 US + OD (120 min). These results are
in line with previous findings regarding fruits, such as increased water
loss with increased immersion time in osmotic solution and increased
water gain in distilled water with a longer immersion time [33]. Garcia-
Noguera et al. [26] reported that when osmotic dehydration was ac-
companied by ultrasound pretreatment in strawberries, a significant
rise in water loss was observed.
Solid gains appeared to increase exponentially with time, as shown
in Fig. 2. The control group experienced a solid gain of 8.48%, while the
10 US + OD group experienced an 8.39% solid gain at the end of
(13) 240 min when an osmotic solution of 45 °Brix was used. In the same
conditions, after 180 min, the 20 US + OD group achieved a solid gain
(14) of 6.54%, while the 30 US + OD group achieved a solid gain of 7.91%.
A solid gain of 10.78% was achieved in the control group at the end of
180 min (70 °Brix). The solid gain after 120 min for the other groups are
(15) as follows: 10.45% for the 10 US + OD group, 11.82% for the 20
US + OD group, and 12.48% for the 30 US + OD group (70 °Brix). The
recovery of solids was more pronounced in the samples subjected to
ultrasonic osmotic dehydration in the sucrose solution for 30 min at
30 °C. In contrast, samples subjected to ultrasonic osmotic dehydration
in the sucrose solution for 10 min at 30 °C demonstrated the weakest
increase in the recovery of solids. In a previous study, ultrasound-as-
sisted osmotic drying was applied at temperatures of 40, 50, 60 and
70 °C in an apple 70 °Brix sucrose solution, and ultrasound treatment
was observed to be effective for mass transfer during osmotic drying by
increasing both water losses and solid gains [44]. Along with osmotic
dehydration, ultrasound-assisted dehydration created microscopic
channels that resulted in water loss. In another study, it was noted that
ultrasound weakens cell adhesion, creating vacancies and cracks in cell
walls. These changes consequently cause water loss [16,45]. This
phenomenon has also been explained as follows: Ultrasonic waves in-
crease mass transfer from the liquid medium to the fruit, and thus water
transfer to the diluted solution, because of the different osmotic pres-
sure (sugar concentration) between the sucrose solution and the fruit;
thereby, sugar transfer is accelerated [29]. For strawberries after ul-
trasound treatment (40 kHz), sugar gain increased from 24.1% to 31%
Fig. 2. Effect of ultrasound pretreatments on osmotic dehydration processes for
sugar gain from persimmon (□Control, ◊10 US + OD, +20 US + OD, Δ30
US + OD).
137
H. Bozkir et al.
Fig. 3. Effect of ultrasound pretreatments on osmotic dehydration processes for
weight reduction of persimmon (□Control, ◊10 US + OD, +20 US + OD, Δ30
US + OD).
after increased (10, 20, 30 min) treatment times in 50 °Brix [26]. Si-
milarly, osmotic dehydration and ultrasound application increased
sugar gain in pineapples [32]. Yuenyongputtakal et al. [46] researched
osmotic and microwave vacuum dehydration of persimmon and found
that the best osmotic treatment condition was immersion of the fruit in
an osmotic solution containing 40 g/100 g of sucrose and 1 g/100 g of
NaCl for 12 h and 45 min to reach 35% solid content. In addition, the
study results for mass transfer during osmotic dehydration showed that
the rates of weight reduction and water loss were higher than the rate of
solid gain throughout the osmotic process. The more time the product
stayed in the solution, the more soluble solid was transferred from so-
lution to the product, except for the banana. Only water transfer from
the banana to solution was observed after 120 min. For this reason, to
enhance product quality, the immersion time and amount of sugar
should be considered [47]. In another study of bananas, water loss
increased the most between 60 and 90 min. This means that osmotic
processing may not be necessary for longer periods. However, water
loss, solid gain, and weight reduction were enhanced in bananas ex-
posed to longer processing times [15].
The weight reductions of samples are shown in Fig. 3. For the
control group, a weight reduction of 34.00 ± 0.30% was observed; for
the 10 US + OD group, a 32.82 ± 0.60% reduction was observed; for
the 20 US + OD group, a 33.73 ± 0.55% occurred; lastly, for the 30
US + OD group, a 34.59 ± 0.45% reduction occurred. The greatest
decrease in weight occurred in the samples subjected to ultrasound-
assisted osmotic dehydration in a sucrose solution for 30 min at 30 °C.
Similarly, ultrasound-assisted osmotically dehydrated apples lost an
average of 6.3% in weight [48].
3.2. Hot air-drying persimmon fruit
The moisture content of the dehydrated persimmon cube samples
with respect to time are shown in Fig. 4. As expected, the 30 US + OD
group reached the optimal moisture content faster than the other
groups. The moisture content of all the samples reduced continuously
with increased hot air drying time. Drying times were determined as
1.92 h for the control group, 2.17 h for the 10 US + OD group, 1.42 h
for the 20 US + OD group, and 1.17 h for the 30 US + OD group. It was
observed that the drying time for the 30 US + OD treated samples was
minimal. Drying times were significantly decreased after ultrasound
pretreatment when compared to the control group. This is explained by
the sponge effect and also by the vibration influence decreasing the
disturbances on the boundary layer arising from the resistance factor.
The continual change of air pressure above the surface of fruits accel-
erates turbulence and causes an increase of mass transfer
[27,44,48,49]. Kek et al. [33], who treated dried guava slices with ul-
trasound-assisted osmotic dehydration before hot air drying, indicated
that the drying time decreased by 33%. The hot air drying times for
138
Ultrasonics - Sonochemistry 54 (2019) 135–141
Fig. 4. Drying curves of the persimmon groups (□Control, ◊10 US + OD, +20
US + OD, Δ30 US + OD).
guava pretreated with ultrasound and osmotic dehydration were 320,
300, and 240 min by water, 35 °Brix, and 70 °Brix, respectively. Garcia-
Noguera et al. [26] determined the hot air drying time of strawberries
to be 425 and 475 min, respectively, for ultrasound-assisted osmotic
dehydration (50 °Brix) 30 and 20 min at 25 and 40 kHz. Fernandes et al.
[35] reported that pineapples subjected to ultrasound and osmotic de-
hydration had a drying time of 202 min when 30 min of ultrasound
treatment in distilled water was applied. The drying time increased to
325 min when 30 min of ultrasound treatment in 70 °Brix solution was
applied.
Ultrasound-assisted osmotic dehydration prior to hot air drying (30
US + OD) decreased the total required drying time (osmotic dehydra-
tion + hot air drying) by 135 min compared to the control group. In
another study, Garcia-Noguera et al. [26] observed that the total re-
quired drying time of strawberries subjected to ultrasound-assisted os-
motic dehydration in a sucrose solution (25 °Brix, 30 min) prior to hot
air drying at 60 °C decreased to 171 min. Similarly, a previous study
found that ultrasound treatment decreased the hot air drying time of
pineapples by over 1 h [29].
The drying rates of persimmon were as follows: 0.375 kg H2O/h.m2
in the control group; 0.270 kg H2O/h.m2 in the 10 US + OD group,
0.408 kg H2O/h.m2 in the 20 US + OD group, and 0.430 kg H2O/h.m2
in the 30 US + OD group (Fig. 5). It was observed that the drying rates
increased as the ultrasound time increased. Cárcel et al. [6] reported
that high-intensity ultrasound-pretreated persimmon increased the
drying rate in hot air drying (50 °C). Ultrasound was also shown to
improve the drying rate of heat-sensitive fruits, such as strawberries
[26,50]. In another study, Garcia-Noguera et al. [26] observed that the
Fig. 5. Drying rate versus dimensionless moisture content for persimmon
groups (□Control, ◊10 US + OD, +20 US + OD, Δ30 US + OD).
H. Bozkir et al.
drying rate of strawberries subjected to ultrasound-assisted osmotic
dehydration in a sucrose solution (50 °Brix, 30 min) prior to hot air
drying at 60 °C was also higher.
Ultrasound was found to be effective on the diffusion coefficients
calculated for the control group (8.130 × 10−9 m2/s), 10 US + OD
group (6.572 × 10−9 m2/s), 20 US + OD group (9.250 × 10−9 m2/s),
and 30 US + OD group (9.834 × 10−9 m2/s). The effective water dif-
fusivity increased 21% via ultrasound-assisted osmotic dehydration (30
US + OD) compared to the control group. These results have been
confirmed in previous studies. For instance, Rodrigues et al. [16] re-
ported that the effective water diffusion of ultrasound-assisted osmo-
tically dehydrated papayas during hot air drying (60 °C) was
5.42 × 10−9, 5.91 × 10−9, and 7.32 × 10−9 m2/s for the 10 US + OD,
20 US + OD, and 30 US + OD groups, respectively. The ultrasound-
osmotically pretreated fruit raised the effective water diffusivity by
12.62% during hot air drying, while the use of ultrasound pretreatment
during hot air drying raised the effective water diffusivity and increased
the drying rate. This phenomenon can be explained by the microscopic
channels that form after cavitation by the ultrasound effect, which in-
creases water diffusivity [27]. Cárcel et al. [6] determined the effective
water diffusivity of persimmon as 5.70 ± 0.42 × 10−10 m2/s after
high-intensity ultrasound treatment. The effective water diffusivity of
ultrasound-osmotically pretreated sapotas increased by 23.1%
throughout hot air drying (60 °C) [45]. In another study, before hot air
drying, ultrasound and osmotically pretreated strawberries were ob-
served to have higher effective water diffusivity. Furthermore, ultra-
sound and osmotic dehydration pretreatments decreased drying time,
whereas osmotic dehydration alone increased drying time [26].
3.3. Assessment of quality properties of dried persimmon
Some quality characteristics are given in Table 1. There was no
significant difference between the moisture content of dried persimmon
samples (p > 0.05). The total phenolic content of ultrasound and os-
motically pretreated samples were not statistically significant, but ul-
trasound and osmotic dehydration pretreatments did decrease total
phenolic content compared to the control group. The transfer of water
during the application of these treatments caused nutrient loss [33,51].
Similarly, Amami et al. [9], who treated dried strawberries with ul-
trasound-assisted osmotic dehydration prior to hot air drying (60 °C),
reported that significant losses of total phenolic content compared to
untreated group. In one study, hot air-dried persimmon at 50 °C had a
total phenolic content of 364.95 mg/100 g [52]. Rehydration capacities
significantly differed depending on ultrasound and osmotic dehydration
treatment times (p < 0.05). Similarly, Amami et al. [9] observed that
the rehydration capacities of strawberries subjected to ultrasound-as-
sisted osmotic dehydration in a sucrose solution before hot air drying at
60 °C when compared to untreated samples. Jambrak et al. [53] re-
ported that the rehydration capacities of ultrasound treated button
mushrooms prior to hot air drying were higher than untreated group. In
another study, Bölek and Obuz, [52] reported that hot air-dried
Table 1
The quality properties of dried persimmon.
Control
a a
Moisture contents (g/100 g wb) 29.785 ± 0.289
Total phenolic contents (mg/g d.m.) 1.308 ± 0.087a
Rehydration rate 1.801 ± 0.016c
Bulk density (g/ml) 0.971 ± 0.021a
L* 32.46 ± 0.46ab
a* 23.50 ± 0.49a
b* 15.04 ± 0.51ab
ΔE 8.16 ± 0.84c
ΔC 7.03 ± 0.23c
Hue° 32.61 ± 0.36a
Different subscripts (a to c) symbolize significant difference within columns (p < 0.05).
139
Ultrasonics - Sonochemistry 54 (2019) 135–141
persimmon had a rehydration ratio of 3.65. Bulk densities were found
to be higher in the 30 US + OD group than in the other groups, while
no significant difference was found between the 20 US + OD and 30
US + OD groups.
The maximum L*, a*, and b* values, as shown in Table 1, were ob-
served in the 30 US + OD group. In one study, it was stated that the
lightness of samples increased due to increasing ultrasound treatment
times. The increase in the a* value depicts the browning of the product.
No significant color change was detected after the ultrasound treatment
of cranberries [31]. Osmotic dehydration with ultrasound before the
hot air drying of apples yielded better results, as an increase in L* and a
decrease in a* occurred, and thus a browning reaction was prevented in
contrast to osmotic dehydration with agitation or a pulsed vacuum
[28]. In a similar study, osmotically dehydrated apple samples showed
a minimal color change during hot air drying [54].
Falade et al. [55] reported that the b* value increased during the
osmotic dehydration of watermelon and subsequent second drying
process, which was due to an increased concentration of the osmotic
solution. In addition, Osorio et al. [56] and Wojdylo et al. [57] also
indicated that the b* values of fruits increased during osmotic dehy-
dration. Krokida and Maroulis [58] reported that the increase in the b*
values of osmotically and freeze-dried samples was lower than it was
with hot air, vacuum, and microwave drying. The same investigators
also reported that the drying temperature decreased for yellow-colored
products, such as apples, potatoes, and bananas, during each drying
condition, and that the b* value increased with increasing relative hu-
midity.
The ΔE, ΔC, and hue angle values of the control and 30 US + OD
groups were not significantly different (p > 0.05). Mierzwa and
Kowalski [27] reported that if ΔE is less than 4, the observer will not see
a difference between the colors of processed products and fresh pro-
ducts. The weakest color change was detected between fresh apples and
those pretreated with ultrasound, osmotic dehydration, and hot air
drying. It was detected that there was no significantly difference in hue
angle values between the 30 US group and control group (p > 0.05).
The results were in agreement with Nowacka et al. [59], who detected
there was no significant difference between hue angle values of ultra-
sound assisted osmotic dehydration and osmotic dehydration (control
group) of kiwifruit. It was reported that increasing the ΔC value would
darken the color samples [60].
Samples pretreated with ultrasound had low water activity, thereby
better protecting the color of the dried samples in comparison with the
untreated samples [27]. It was also specified that the application of
ultrasound and osmotic dehydration was preferable for producing a low
sugar content, dried product. Further, it was determined that the color
change was lower with ultrasound and an osmotic solution than with
water. This can be explained by the effect of sugar on reducing enzy-
matic browning by preventing oxygen entry [33].
10 US + OD 20 US + OD 30 US + OD
a
30.929 ± 0.651 30.858 ± 0.683 30.668 ± 0.766a
1.091 ± 0.075b 1.064 ± 0.111b 1.055 ± 0.090b
1.764 ± 0.032c 1.949 ± 0.021a 1.875 ± 0.044b
0.874 ± 0.023b 0.973 ± 0.025a 1.020 ± 0.060a
30.84 ± 0.38c 31.89 ± 0.59bc 33.16 ± 0.58a
19.40 ± 0.39d 21.04 ± 0.61c 22.47 ± 0.48b
13.03 ± 0.52c 14.32 ± 0.51b 15.51 ± 0.56a
12.91 ± 0.41a 10.60 ± 0.33b 8.39 ± 0.51c
11.55 ± 0.31a 9.47 ± 0.59b 7.64 ± 0.33c
33.89 ± 1.46a 34.25 ± 1.19a 34.62 ± 1.38a
H. Bozkir et al.
4. Conclusion
Consequently, solid recovery and water loss via the application of
ultrasound-assisted osmotic dehydration was faster than in the un-
treated control group. This finding is important, as hot air drying is
time-consuming, and therefore preprocessing is typically applied to
shorten the drying time. This study determined that the application of
ultrasound-assisted osmotic dehydration prior to hot air drying in-
creased the drying rate and effective water diffusivity compared to
other applications. Moreover, ultrasound-assisted osmotic dehydration
decreased the total required drying time. In line with other studies, this
study found that ultrasound pretreatment can increase the speed with
which equilibrium is achieved in the osmotic dehydration process.
Ultrasound-assisted osmotic dehydration prior to hot air drying also
increased the rehydration rate while decreasing the total phenolic
content of dried persimmon. Depending on results, the application of
ultrasound-assisted osmotic dehydration shortened the drying period
and caused the fewest changes to the quality characteristics of per-
simmon.
Appendix A. Supplementary data
Supplementary data to this article can be found online at https://
doi.org/10.1016/j.ultsonch.2019.02.006.
References
[1] Y. Tülek, E. Demiray, Effect of hot air drying and different pretreatments on color
and drying characteristics of persimmons, J. Agric. Sci. 20 (2014) 27–37.
[2] L. Karakasova, F. Babanovska-Milenkovska, M. Lazov, B. Karakasov, M. Stojanova,
Quality properties of solar dried persimmon (diospyros kaki), J. Hygienic Eng. Des.
4 (2013) 54–59.
[3] T. Suzuki, S. Someya, F. Hu, M. Tanokura, Comparative study of catechin compo-
sitions in five Japanese persimmons (Diospyros kaki), Food Chem. 93 (2005)
149–152.
[4] Z. Luo, Effect of 1-methylcyclopropene on ripening of postharvest persimmon
(Diospyros kaki L.) fruit, LWT – Food Sci. Technol. 40 (2007) 285–291.
[5] M.S. Butt, M.T. Sultan, M. Aziz, A. Naz, W. Ahmed, N. Kumar, M. Imran, Persimmon
(Diospyros kaki) fruit: Hidden phytochemicals and health claims, EXCLI J. 14
(2015) 542–561.
[6] J.A. Cárcel, J.V. García-Pérez, E. Riera, A. Mulet, Influence of High-intensity ul-
trasound on drying kinetics of persimmon, Drying Technol. 25 (1) (2007) 185–193.
[7] A. Kaya, M.S. Kamer, H.E. Şahin, Experimental investigation of drying kinetics of
Trabzon persimmon (Diospyros kaki L.), J. Food. 40 (2015) 15–21.
[8] M.A. Asgar, R. Yamauchi, K. Kato, Modification of pectin in Japanese persimmon
fruit during the sun-drying process, Food Chem. 81 (2003) 555–560.
[9] E. Amami, W. Khezami, S. Mezrigui, L.S. Badwaik, A.K. Bejar, C.T. Perez,
N. Kechaou, Effect of ultrasound-assisted osmotic dehydration pretreatment on the
convective drying of strawberry, Ultrason. Sonochem. 36 (2017) 286–300.
[10] N. Barman, L.S. Badwaik, Effect of ultrasound and centrifugal force on carambola
(Averrhoa carambola L.) slices during osmotic dehydration, Ultrason. Sonochem. 34
(2017) 37–44.
[11] Y. Feng, X. Yu, A.E.A. Yagoub, B. Xu, B. Wu, L. Zhang, C. Zhou, Vacuum pre-
treatment coupled to ultrasound assisted osmotic dehydration as a novel method for
garlic slices dehydration, Ultrason. Sonochem. 50 (2019) 363–372.
[12] L. Wang, B. Xu, B. Wei, R. Zeng, Low frequency ultrasound pretreatment of carrot
slices: effect on the moisture migration and quality attributes by intermediate-wave
infrared radiation drying, Ultrason. Sonochem. 40 (2018) 619–628.
[13] C.I. Beristain, E. Azuara, R. Cortes, H.S. Garcia, Mass transfer during osmotic de-
hydration of pineapple rings, Int. J. Food Sci. Technol. 25 (1990) 576–582.
[14] G.D. Singh, R. Sharma, A.S. Bawa, D.C. Saxena, Drying and rehydration char-
acteristics of water chestnut (Trapa natans) as a function of drying air temperature,
J. Food Eng. 87 (2) (2008) 213–221.
[15] K.M. Renu, R.N. Shukla, T. Joshi, Mass transfer during osmotic dehydration of
banana slices for drying process, Int. J. Sci. Res. Publ. 2 (2012) 1–6.
[16] S. Rodrigues, F.I.P. Oliveira, M.I. Gallao, F.A.N. Fernandes, Effect of immersion time
in osmosis and ultrasound on papaya cell structure during dehydration, Drying
Technol. 27 (2) (2009) 220–225.
[17] F. İçier, H. Yıldız, S. Eroğlu, S. Sabancı, E. Eroğlu, Effect of electrical and ultrasonic
pre-treatments during osmotic dehydration of quince slices, Academic Food J. 11
(2) (2013) 60–69.
[18] J.X. Shi, M. Le Maguer, S.L. Wang, A. Liptay, Application of osmotic treatment in
tomato processing-effect of skin treatments on mass transfer in osmotic dehydration
of tomatoes, Food Res. Int. 30 (9) (1997) 669–674.
[19] N. Nimmanpipug, N. Therdthai, Effect of osmotic dehydration time on hot air
drying and microwave vacuum drying of papaya, Food Appl. Biosci. J. 1 (1) (2013)
1–10.
140
Ultrasonics - Sonochemistry 54 (2019) 135–141
[20] M. Villamiel, J. Gamboa, A.C. Soria, E. Riera, J.V. García, A. Montilla, Impact of
power ultrasound on the quality of fruits and vegetables during dehydration, Phys.
Procedia 70 (2015) 828–832.
[21] H. Bozkir, A. Rayman Ergün, Y. Tekgül, T. Baysal, Ultrasound as pretreatment for
drying garlic slices in microwave and convective dryer, Food Sci. Biotechnol.
(2018), https://doi.org/10.1007/s10068-018-0483-1.
[22] R. Bhaskaracharya, S.E. Kentish, M. Ashokkumar, Selected applications of ultra-
sonics in food processing, Food Eng. Rev. 1 (2009) 31–49.
[23] M. Ashokkumar, The characterization of acoustic cavitation bubbles – an overview,
Ultrason. Sonochem. 18 (2011) 864–872.
[24] F. Chemat, N. Rombaut, A.G. Sicaire, A. Meullemiestre, A.S. Fabiano-Tixier,
M. Abert-Vian, Ultrasound assisted extraction of food and natural products.
Mechanisms, techniques, combinations, protocols and applications. A review,
Ultrason. Sonochem. 34 (2017) 540–560.
[25] N.K. Rastogi, K.S.M.S. Raghavarao, K. Niranjan, D. Knorr, Recent developments in
osmotic dehydration: a method to enhance mass transfer, Trends Food Sci. Technol.
13 (2002) 48–59.
[26] J. Garcia-Noguera, F.I.P. Oliveira, M.I. Gallão, C.L. Weller, S. Rodrigues,
F.A.N. Fernandes, Ultrasound-assisted osmotic dehydration of strawberries: effect of
pretreatment time and ultrasonic frequency, Drying Technol. 28 (2) (2010)
294–303.
[27] D. Mierzwa, S.J. Kowalski, Ultrasound-assisted osmotic dehydratıon and convective
drying of apples: process kinetics and quality issues, Chem. Process Eng. 37 (3)
(2016) 383–391.
[28] Y. Deng, Y. Zhao, Effect of pulsed vacuum and ultrasound osmopretreatments on
glass transition temperature, texture, microstructure and calcium penetration of
dried apples (Fuji), LWT – Food Sci. Technol. 41 (2008) 1575–1585.
[29] F.A.N. Fernandes, F.E. Linhares Jr, S. Rodrigues, Ultrasound as pre-treatment for
drying of pineapple, Ultrason. Sonochem. 15 (6) (2008) 1049–1054.
[30] F.A.N. Fernandes, M. Gallao, S. Rodrigues, Effect of osmotic dehydration and ul-
trasound pretreatment on cell structure: melon dehydration, LWT – Food Sci.
Technol. 41 (2008) 604–610.
[31] M. Nowacka, A. Fijalkowska, A. Wiktor, M. Dadan, U. Tylewicz, M. Dalla Rosa,
Influence of power ultrasound on the main quality properties and cell viability of
osmotic dehydrated cranberries, Ultrasonics 83 (1) (2018) 33–41.
[32] M. Nowacka, A. Fijalkowska, A.M. Dadan, K. Rybak, A. Wiktor, D. Witrowa-
Rajchert, Effect of ultrasound treatment during osmotic dehydration on bioactive
compounds of cranberries, Ultrasonics 83 (2018) 18–25.
[33] S.P. Kek, N.L. Chin, Y.A. Yusof, Direct and indirect power ultrasound assisted pre-
osmotic treatments in convective drying of guava slices, Food Bioprod. Process. 4
(2013) 495–506.
[34] K. Siucinska, D. Konopacka, M. Mieszczakowska-Frac, A. Polubok, The effects of
ultrasound on quality and nutritional aspects of dried sour cherries during shelf-life,
LWT – Food Sci. Technol. 68 (2016) 168–173.
[35] F.A.N. Fernandes, M.I. Gallao, S. Rodrigues, Effect of osmosis and ultrasound on
pineapple cell tissue structure during dehydration, J. Food Eng. 90 (2009) 186–190.
[36] I. Eren, F. Kaymak-Ertekin, Optimization of osmotic dehydration of potato using
response surface methodology, J. Food Eng. 79 (1) (2007) 344–352.
[37] R.Ş. Çakmak, O. Tekeoğlu, H. Bozkır, A.R. Ergün, T. Baysal, Effects of electrical and
sonication pretreatments on the drying rate and quality of mushrooms, LWT – Food
Sci. Technol. 69 (2016) 197–202.
[38] E. Demiray, A. Seker, Y. Tülek, Drying kinetics of onion (Allium cepa L.) slices with
convective and microwave drying, Heat Mass Transfer. 53 (2017) 1817–1827.
[39] G. Caliskan, S.N. Dirim, Drying characteristics of pumpkin (Cucurbita moschata)
slices in convective and freeze dryer, Heat Mass Transfer 53 (2017) 2129–2141.
[40] AOAC. Official Methods of Analysis. Association of Official Analytical Chemists:
(1990) Washington, DC.
[41] S.I.R. Franke, K. Chless, J.D. Sılverıa, G. Robensam, Study of antioaksidant and
mutajenic activity of different orange juice, Food Chem. 88 (2004) 45–55.
[42] Z.W. Cui, C.Y. Li, C.F. Song, Y. Song, Combined microwave vacuum and freeze
drying of carrot and apple chips, Drying Technol. 26 (12) (2008) 1517–1523.
[43] A.M. Goula, K.G. Adamopoulos, Spray drying of tomato pulp in dehumidified air: II.
The effect on powder properties, J. Food Eng. 66 (2005) 35–42.
[44] S. Simal, J. Beneditoh, E.S. Sánchez, R.M. Carmen, Use of ultrasound to increase
mass transport rates during osmotic dehydration, J. Food Eng. 36 (1998) 323–336.
[45] S. Rodrigues, M.C.F. Gomes, M.I. Gallao, F.A.N. Fernandes, Effect of ultrasound-
assisted osmotic dehydration on cell structure of sapotas, J. Sci. Food Agric. 89 (4)
(2009) 665–670.
[46] W. Yuenyongputtakal, P. Wuttijumnong, K. Niranjan., Combined osmotic and mi-
crowave-vacuum dehydration of persimmon (Diospyros kaki), Kasetsart J. Nat. Sci.
40 (2006) 680–687.
[47] F.A.N. Fernandes, S. Rodrigues, O.C.P. Gaspareto, E.L. Oliveira, Optimization of
osmotic dehydration of bananas followed by air drying, J. Food Eng. 77 (2006)
188–193.
[48] J.A. Cárcel, J. Benedito, C. Rossellό, A. Mulet, Influence of ultrasound intensity on
mass transfer in apple immersed in a sucrose solution, J. Food Eng. 78 (2007)
472–479.
[49] A. Mulet, J.A. Carcel, N. Sanjuan, J. Bon, New food drying technologies – use of
ultrasound, Food Sci. Technol. Int. 9 (2003) 215–221.
[50] J. Gamboa-Santos, A. Montilla, J.A. Carcel, M. Villamiel, J.V. Garcia-Perez, Air-
borne ultrasound application in the convective drying of strawberry, J. Food Eng.
128 (2014) 132–139.
[51] K.J. Mothibe, M. Zhang, A.S. Mujumdar, Y.C. Wang, X. Cheng, Effects of ultrasound
and microwave pretreatments of apple before spouted bed drying on rate of de-
hydration and physical properties, Drying Technol. 32 (15) (2014) 1848–1856.
[52] S. Bölek, E. Obuz, Quality characteristics of Trabzon persimmon dried at several
H. Bozkir et al.
temperatures and pretreated by different methods, Turk. J. Agric. For. 38
(2014) 1–8.
[53] A.R. Jambrak, T.J. Mason, L. Paniwnyk, V. Lelas, Accelerated drying of button
mushrooms, brussels sprouts and cauliflower by applying power ultrasound and its
rehydration properties, J. Food Eng. 81 (2007) 88–97.
[54] I.G. Mandala, E.F. Anagnostaras, C.K. Oikonomou, Influence of osmotic dehydration
conditions on apple air-drying kinetics and their quality characteristics, J. Food
Eng. 69 (2005) 307–316.
[55] K.O. Falade, J.C. Igbeka, F.A. Ayanwuyi, Kinetics of mass transfer, and colour
changes during osmotic dehydration of watermelon, J. Food Eng. 80 (3) (2007)
979–985.
[56] C. Osorio, M.S. Franco, M.P. Casta, M.L. González Miret, F.J. Heredia, A.L. Morales,
Colour and flavour changes during osmotic dehydration of fruits, Innov. Food Sci.
141
Ultrasonics - Sonochemistry 54 (2019) 135–141
Emerg. Technol. 8 (2007) 353–359.
[57] A. Wojdylo, A. Figiel, J. Oszmianski, Effect of drying methods with the application
of vacuum microwaves on the bioactive compounds, color, and antioxidant activity
of strawberry fruits, J. Agric. Food Chem. 57 (2009) 1337–1343.
[58] M. Krokida, Z. Maroulis, Quality changes during drying of food materials. A.S.
Mujumdar (Ed.), Drying Technology in Agriculture and Food Sciences, Science
Publishers, Inc. Enfield, USA – Plymouth, UK, (2000) 61–106.
[59] M. Nowacka, U. Tylewicz, S. Romani, M. Dalla Rosa, D. Witrowa-Rajchert,
Influence of ultrasound-assisted osmotic dehydration on the main quality para-
meters of kiwifruit, Innov. Food Sci. Emerg. Technol. 41 (2017) 71–78.
[60] A.C.C. Rodrigues, R.L. Cunha, M.D. Hubinger, Rheological properties and colour
evaluation of papaya during osmotic dehydration processing, J. Food Eng. 59
(2003) 129–135.