Optimization of Drying Process of Rambutan by Combined Method of Osmosis Ultrasound and Complementary Drying of Hot Air
Muhammad Farooq1*, Elham Azadfar2, Zohre Bahrami3, Mahniya Sharifi3, A. Shakoor4, Shabir Ahmed5, Iftikhar Ahmed Solangi1, Muhammad Noman Khan6, Memona Siddique7, Naila Ilyas8*, Muhammad Bakhtiar9, Mohamed El-Fatieh Ismael1 and Wang Yunyang1
1College of Food Science and Engineering, Northwest A and F University, Yangling, Shaanxi 712100, PR China; 2Young Researchers, and Elites Club, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran; 3Department of Food Chemistry, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran; 4Beijing Key Laboratory of Quality Evaluation Technology for Hygiene and Safety of Plastic, Beijing Technology and Business. University, Beijing,100048, China; 5Assistant Director Food, Zhob Baluchistan, Pakistan; 6Department of Horticulture, The University of Agriculture Peshawar, Pakistan; 7Department of Plant Pathology, Bahauddin Zakariya University, Multan, Pakistan; 8Graduate School of Chinese Academy of Agricultural Sciences, Bejing 100081,China; 9Department of Agronomy, University of Agriculture Peshawar, Pakistan.
*Correspondence | Muhammad Farooq and Naila Ilyas, College of Food Science and Engineering, Northwest A and F University, Yangling, Shaanxi 712100, PR China; Graduate School of Chinese Academy of Agricultural Sciences, Bejing 100081,China; Email:
[email protected],
[email protected]
Figure 1:
The interaction of concentration and dehydration environment on water loss of Rambutan fruit during dehydration process.
Figure 2:
The interaction of concentration and dehydration environment on solid gain of Rambutan fruit during dehydration process.
Figure 3:
The interaction of time, type and dehydration environment on weight loss of Rambutan fruit during dehydration process.
Figure 4:
The interaction of concentration and rehydration environment on rehydration of Rambutan fruit during hydration process.
Figure 5:
The interaction of concentration and dehydration environment on shrinkage of Rambutan fruit during dehydration process.
Figure 6:
The interaction of concentration and dehydration environment of pH of Rambutan fruit during dehydration process.
Figure 7:
Schematic Diagram of Osmotic dehydration of fruits and vegetables.
