[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-detail-169168-en":3,"doc-seo-169168-105":30,"detail-sidebar-cat-1-en-105":89},{"code":4,"msg":5,"data":6},0,"success",{"doc_id":7,"user_id":8,"nickname":9,"user_avatar":10,"doc_module":11,"category_id":12,"category_name":13,"doc_title":14,"doc_description":15,"doc_content":16,"file_id":17,"file_url":18,"file_type":19,"file_size":20,"view_count":4,"is_deleted":4,"is_public":11,"is_downloadable":11,"audit_status":11,"page_count":21,"language":22,"language_code":23,"site_id":24,"html_lang":23,"table_of_contents":25,"faqs":26,"seo_title":27,"seo_description":15,"update_tm":28,"read_time":29},169168,8796093062539,"8796093062539","",1,21,"Paper Templates","Effect of ultrasound-assisted osmotic dehydration pretreatment on the convective drying of strawberry","Objective- This study aims to produce dietetic dehydrated strawberries using ultrasound osmotic dehydration (UOD) as a pretreatment step. Methodology relies on a Box–Behnken design to optimize ultrasound time, osmotic solution concentration, and temperature, evaluating water loss, solid gain, and weight reduction, and comparing against osmotic dehydration without ultrasound. Results identify optimal conditions and quantify impacts on convective air-drying kinetics. Moisture diffusivity and activation energy are determined with and without shrinkage correction, while phenolics, antioxidant activity, rehydration capacity, and X-ray diffraction quality are assessed. Conclusion- Operating parameter changes significantly influence moisture removal and solid transfer.","Effect of ultrasound-assisted osmotic dehydration pretreatment on the convective drying of strawberry\nEzzeddine Amami a,* , Wissal Khezami a , Salma Mezrigui a , Laxmikant S. Badwaik b , Asma Kammoun Bejar c , Carmen Tellez Perez d , Nabil Kechaou c\naUniversité de Tunis El Manar, Unité de recherche «Chimie des matériaux et de l’Environnement», Institut Supérieur des Sciences Biologiques Appliquées de Tunis (ISSBAT), 9, rue Zouhair Essafi, Tunis 1006, Tunisia\nbDepartment of Food Engineering and Technology, School of Engineering, Tezpur University, Napaam, Assam, India\ncUniversité de Sfax, Groupe de recherche en Génie des Procédés Agroalimentaires, Laboratoire de recherche en Mécanique des Fluides Appliquée – Génie des Procédés–Environnement, Ecole Nationale d’Ingénieurs de Sfax (ENIS), Tunisia\ndUniversity of La Rochelle-Faculty of Science and Technology, Laboratory of Engineering Science for Environment (LaSIE UMR 7356 CNRS), Avenue Michel Crépeau, 17042 La Rochelle, France\n* Corresponding author: ezzeddineamami@yahoo.fr (Ezzeddine Amami)\nAbstract\nObjective- The work was planned to produce dietetic dehydrated strawberries with application of ultrasound osmotic dehydration (UOD) as pretreatment.\nMethodology-A Box-Behnken design (BBD) were employed to characterize the UOD strawberry process, optimize and investigate the effect of independent variables like ultrasound time, concentration of osmotic solution and temperature on the water loss (WL), solid gain (SG) and weight reduction (WR). The same BBD were used to estimate the main effects of OD without ultrasound treatment.\nResults-A multi-criteria optimization based on maximal possible values of WL and WR and minimal value of SG was achieved. This was 20.5 min of ultrasound time, 47.5 °Brix osmotic solution concentration and 31 °C medium temperature. The effects of UOD carried out under the optimized operating conditions on kinetics of convective air drying of strawberry at 40, 50 and 60 °C, and velocity of 1 m/s, using the phenomenological model of Coupled Washing/Diffusion (CWD). Starting accessibility, moisture effective diffusivity Deff value and activation energy (Ea) were calculated from similar-Fick’s law and analogous Arrhenius equation, respectively with and without shrinkage correction. Quality attributes were estimated through the assessment of the phenolic content, antioxidant activity, rehydration capacity, and X-ray powder diffraction characteristics.\nConclusion- The work indicates that the change in operation parameters such as ultrasound and OD time, solution concentration and system temperature has a significant on water loss, solid gain and weight reduction are discussed.\nKeywords: Ultrasound assisted osmotic dehydration; Convective air drying; Dietetic dehydrated strawberry; Moisture diffusivity with shrinkage; Color and phytochemical analysis; X-ray diffraction.\n1. Introduction\nDue to its outstanding wealth of nutrient, delicious flavor and health benefits strawberry (cv. camarosa) is consumed to maintain good health by minimizing the risk of chronic illnesses such as the cardiovascular disease, hypertension, obesity and type 2-diabetes \u0013 ADDIN EN.CITE \u003CEndNote>\u003CCite>\u003CAuthor>Giampieri\u003C/Author>\u003CYear>2012\u003C/Year>\u003CRecNum>1\u003C/RecNum>\u003CDisplayText>(Giampieri et al., 2012)\u003C/DisplayText>\u003Crecord>\u003Crec-number>1\u003C/rec-number>\u003Cforeign-keys>\u003Ckey app=\"EN\" db-id=\"t0atp02tp922r4et0r3vfrp4t0xavaxtaz05\">1\u003C/key>\u003C/foreign-keys>\u003Cref-type name=\"Journal Article\">17\u003C/ref-type>\u003Ccontributors>\u003Cauthors>\u003Cauthor>Giampieri, Francesca\u003C/author>\u003Cauthor>Tulipani, Sara\u003C/author>\u003Cauthor>Alvarez-Suarez, Josè M.\u003C/author>\u003Cauthor>Quiles, Josè L.\u003C/author>\u003Cauthor>Mezzetti, Bruno\u003C/author>\u003Cauthor>Battino, Maurizio\u003C/author>\u003C/authors>\u003C/contributors>\u003Ctitles>\u003Ctitle>The strawberry: Composition, nutritional quality, and impact on human health\u003C/title>\u003Csecondary-title>Nutrition\u003C/secondary-title>\u003C/titles>\u003Cperiodical>\u003Cfull-title>Nutrition\u003C/full-title>\u003C/periodical>\u003Cpages>9-19\u003C/pages>\u003Cvolume>28\u003C/volume>\u003Cnumber>1\u003C/number","cbCaiongy70lp0aT","https://ap.wps.com/l/cbCaiongy70lp0aT","docx",37208,4,"English","en",105,"# Abstract\n# 1. Introduction\n# Methodology\n## Box–Behnken design optimization\n## Water loss, solid gain, weight reduction","[{\"question\":\"What is the objective of using ultrasound osmotic dehydration in this study?\",\"answer\":\"To produce dietetic dehydrated strawberries by applying ultrasound osmotic dehydration (UOD) as a pretreatment before drying.\"},{\"question\":\"Which variables are optimized in the Box–Behnken design?\",\"answer\":\"Ultrasound time, osmotic solution concentration (in °Brix), and medium temperature are optimized to evaluate water loss, solid gain, and weight reduction.\"},{\"question\":\"How are drying kinetics and moisture transport parameters evaluated?\",\"answer\":\"The study models convective air drying kinetics using the Coupled Washing/Diffusion (CWD) approach, then estimates moisture effective diffusivity and activation energy with and without shrinkage correction.\"}]","Effect of ultrasound-assisted osmotic dehydration pretreatment on the convective drying of strawberry | DOCX",1788247020,2,{"code":4,"msg":31,"data":32},"ok",{"site_id":24,"language":23,"slug":33,"title":14,"keywords":10,"description":15,"schema_data":34,"social_meta":84,"head_meta":86,"extra_data":88,"updated_unix":28},"effect-of-ultrasound-assisted-osmotic-dehydration-pretreatment-on-the-convective-drying-of-strawberry",{"@graph":35,"@context":83},[36,51,66],{"@type":37,"itemListElement":38},"BreadcrumbList",[39,43,46,49],{"item":40,"name":41,"@type":42,"position":11},"https://docshare.wps.com","Home","ListItem",{"item":44,"name":45,"@type":42,"position":29},"https://docshare.wps.com/template/","Template",{"item":47,"name":13,"@type":42,"position":48},"https://docshare.wps.com/template/paper-templates/",3,{"item":50,"name":14,"@type":42,"position":21},"https://docshare.wps.com/template/effect-of-ultrasound-assisted-osmotic-dehydration-pretreatment-on-the-convective-drying-of-strawberry/169168/",{"url":50,"name":14,"@type":52,"author":53,"headline":14,"publisher":55,"fileFormat":58,"inLanguage":23,"description":15,"dateModified":59,"datePublished":60,"encodingFormat":58,"isAccessibleForFree":61,"interactionStatistic":62},"DigitalDocument",{"name":9,"@type":54},"Person",{"url":40,"name":56,"@type":57},"DocShare","Organization","application/vnd.openxmlformats-officedocument.wordprocessingml.document","2026-09-04","2026-09-01",true,{"@type":63,"interactionType":64,"userInteractionCount":11},"InteractionCounter",{"@type":65},"ViewAction",{"@type":67,"mainEntity":68},"FAQPage",[69,75,79],{"name":70,"@type":71,"acceptedAnswer":72},"What is the objective of using ultrasound osmotic dehydration in this study?","Question",{"text":73,"@type":74},"To produce dietetic dehydrated strawberries by applying ultrasound osmotic dehydration (UOD) as a pretreatment before drying.","Answer",{"name":76,"@type":71,"acceptedAnswer":77},"Which variables are optimized in the Box–Behnken design?",{"text":78,"@type":74},"Ultrasound time, osmotic solution concentration (in °Brix), and medium temperature are optimized to evaluate water loss, solid gain, and weight reduction.",{"name":80,"@type":71,"acceptedAnswer":81},"How are drying kinetics and moisture transport parameters evaluated?",{"text":82,"@type":74},"The study models convective air drying kinetics using the Coupled Washing/Diffusion (CWD) approach, then estimates moisture effective diffusivity and activation energy with and without shrinkage correction.","https://schema.org",{"og:url":50,"og:type":85,"og:title":14,"og:site_name":56,"og:description":15},"article",{"robots":87,"canonical":50},"index,follow",{"doc_id":7,"site_id":24},{"code":4,"msg":5,"data":90},[91,96,101,106,111,116,121,126,129],{"id":92,"doc_module":11,"doc_module_name":45,"category_name":93,"show_sort_weight":94,"slug":95},11,"Presentations",90,"presentations",{"id":97,"doc_module":11,"doc_module_name":45,"category_name":98,"show_sort_weight":99,"slug":100},12,"Resumes",80,"resumes",{"id":102,"doc_module":11,"doc_module_name":45,"category_name":103,"show_sort_weight":104,"slug":105},14,"Invoices",70,"invoices",{"id":107,"doc_module":11,"doc_module_name":45,"category_name":108,"show_sort_weight":109,"slug":110},15,"Posters",60,"posters",{"id":112,"doc_module":11,"doc_module_name":45,"category_name":113,"show_sort_weight":114,"slug":115},16,"Social Media",50,"social-media",{"id":117,"doc_module":11,"doc_module_name":45,"category_name":118,"show_sort_weight":119,"slug":120},17,"Forms",40,"forms",{"id":122,"doc_module":11,"doc_module_name":45,"category_name":123,"show_sort_weight":124,"slug":125},18,"Letters",30,"letters",{"id":12,"doc_module":11,"doc_module_name":45,"category_name":13,"show_sort_weight":127,"slug":128},5,"papers-templates",{"id":130,"doc_module":11,"doc_module_name":45,"category_name":131,"show_sort_weight":4,"slug":132},158,"General","general-158"]