Effect of Pretreatment Osmotic-ultrasonic on Quality Characteristics of Dried Quince

The effect of pretreatment osmotic-ultrasonic dehydration on the drying kinetic, rehydration kinetic, texture, shrinkage and color change of quince slices was investigated. quince slices were osmotic-ultrasonic processed at 27.25 min for ultrasonic time, 120 min for osmotic dehydration and 50.52 % for sucrose concentration. the un-treated and pre-treated samples were then dehydrated at80°c. the effective diffusivity calculated by applying the fick’s diffusion model. the pretreatment caused a decrease in deff. application of osmotic-ultrasonic dehydration reduced the sample hardness, color changes and shrinkage while it had increased the sample springiness, and chewiness.