Effect of combining ultrasound with osmotic pre-treatment on osmotic characteristics of pomelo peel
Pre-treatment of food greatly manipulates the food processing applications and techniques that enhance the quality characteristics of food thus producing a wide array of preserved foods. This research aims to investigate the effect of application of radiating ultrasound waves, coupled with the prese...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
UTHM Publisher
2017
|
| Subjects: | |
| Online Access: | http://eprints.uthm.edu.my/4867/ http://eprints.uthm.edu.my/4867/1/AJ%202017%20%28682%29.pdf |
| _version_ | 1848888401246289920 |
|---|---|
| author | Xavier, Navis Ryan Abdullah, Norazlin Muhammad, Norhayati Mohd Rozalli, Norazatul Hanim |
| author_facet | Xavier, Navis Ryan Abdullah, Norazlin Muhammad, Norhayati Mohd Rozalli, Norazatul Hanim |
| author_sort | Xavier, Navis Ryan |
| building | UTHM Institutional Repository |
| collection | Online Access |
| description | Pre-treatment of food greatly manipulates the food processing applications and techniques that enhance the quality characteristics of food thus producing a wide array of preserved foods. This research aims to investigate the effect of application of radiating ultrasound waves, coupled with the presence osmotic dehydration as pre-treatment, on water loss (%) and solid gain (%) in pomelo (Citrus grandis) fruit peels. Pomelo peels were immersed in three different osmotic concentrations (0%, 50% and 100%) of food grade sucrose solutions, in the presence of ultrasound waves with three varying ultrasound bath temperatures (30°C, 50°C and 70°C) at two different immersion times (10 minutes and 30 minutes). The values for water loss and solid gains were calculated from the values of moisture content (initial and final) and weight (initial and final). At constant lowest immersion time (10 minutes), decreasing ultrasound bath temperature and increasing osmotic concentration resulted in greater water loss (%), at the same time, resulted in the lesser solid gain (%). This result dictated that solid gain fluctuations are not affected by the percentage of osmotic concentration. Pre-treatment with 10 minutes immersion time, 30°C ultrasound bath temperature and 100% osmotic concentration employed the ideal value of both water loss and solid gain. This indicates that low immersion time and temperature with greatest osmotic concentration dehydrates the pomelo peels to preserve the fruit via ultrasound assisted osmotic dehydration process. |
| first_indexed | 2025-11-15T20:09:42Z |
| format | Article |
| id | uthm-4867 |
| institution | Universiti Tun Hussein Onn Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T20:09:42Z |
| publishDate | 2017 |
| publisher | UTHM Publisher |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | uthm-48672021-12-23T04:03:20Z http://eprints.uthm.edu.my/4867/ Effect of combining ultrasound with osmotic pre-treatment on osmotic characteristics of pomelo peel Xavier, Navis Ryan Abdullah, Norazlin Muhammad, Norhayati Mohd Rozalli, Norazatul Hanim T Technology (General) TP368-456 Food processing and manufacture Pre-treatment of food greatly manipulates the food processing applications and techniques that enhance the quality characteristics of food thus producing a wide array of preserved foods. This research aims to investigate the effect of application of radiating ultrasound waves, coupled with the presence osmotic dehydration as pre-treatment, on water loss (%) and solid gain (%) in pomelo (Citrus grandis) fruit peels. Pomelo peels were immersed in three different osmotic concentrations (0%, 50% and 100%) of food grade sucrose solutions, in the presence of ultrasound waves with three varying ultrasound bath temperatures (30°C, 50°C and 70°C) at two different immersion times (10 minutes and 30 minutes). The values for water loss and solid gains were calculated from the values of moisture content (initial and final) and weight (initial and final). At constant lowest immersion time (10 minutes), decreasing ultrasound bath temperature and increasing osmotic concentration resulted in greater water loss (%), at the same time, resulted in the lesser solid gain (%). This result dictated that solid gain fluctuations are not affected by the percentage of osmotic concentration. Pre-treatment with 10 minutes immersion time, 30°C ultrasound bath temperature and 100% osmotic concentration employed the ideal value of both water loss and solid gain. This indicates that low immersion time and temperature with greatest osmotic concentration dehydrates the pomelo peels to preserve the fruit via ultrasound assisted osmotic dehydration process. UTHM Publisher 2017 Article PeerReviewed text en http://eprints.uthm.edu.my/4867/1/AJ%202017%20%28682%29.pdf Xavier, Navis Ryan and Abdullah, Norazlin and Muhammad, Norhayati and Mohd Rozalli, Norazatul Hanim (2017) Effect of combining ultrasound with osmotic pre-treatment on osmotic characteristics of pomelo peel. Journal of Science and Technology, 9 (4). pp. 102-108. ISSN 2600-7924 |
| spellingShingle | T Technology (General) TP368-456 Food processing and manufacture Xavier, Navis Ryan Abdullah, Norazlin Muhammad, Norhayati Mohd Rozalli, Norazatul Hanim Effect of combining ultrasound with osmotic pre-treatment on osmotic characteristics of pomelo peel |
| title | Effect of combining ultrasound with osmotic pre-treatment on osmotic characteristics of pomelo peel |
| title_full | Effect of combining ultrasound with osmotic pre-treatment on osmotic characteristics of pomelo peel |
| title_fullStr | Effect of combining ultrasound with osmotic pre-treatment on osmotic characteristics of pomelo peel |
| title_full_unstemmed | Effect of combining ultrasound with osmotic pre-treatment on osmotic characteristics of pomelo peel |
| title_short | Effect of combining ultrasound with osmotic pre-treatment on osmotic characteristics of pomelo peel |
| title_sort | effect of combining ultrasound with osmotic pre-treatment on osmotic characteristics of pomelo peel |
| topic | T Technology (General) TP368-456 Food processing and manufacture |
| url | http://eprints.uthm.edu.my/4867/ http://eprints.uthm.edu.my/4867/1/AJ%202017%20%28682%29.pdf |