Textural Properties Changes During Facile Drying of Sour Cherry Using Ultrasound Waves: Investigation of Sonication Parameters Using Response Surface Methodology

Document Type : Research Paper


1 MSc. Student of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.

2 Assistant Professor of the Department of Chemical Engineering, Science and Research Branch, Islamic Azad University, Tehran, Iran.

3 Assistant Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.


There are a number of fruit drying methods and hot air flow drying has been considered the most common one. However, it is not an economical way due to the huge amount of energy consumption. Using ultrasound waves as a pre-treatment in drying may rise drying efficiency as well as alleviating the cost level. In this research, drying of sour cherry has been accomplished, applying ultrasound waves as a pre-treatment. In this case, the effects of ultrasound parameters i.e., sonication temperature, power intensity, and sonication time are discussed. The preliminary results illustrate the role of ultrasound waves as a pre-treatment, in which the drying time is already reduced from 7 hours to 3 hours; on the other hand, the maximum water loss has been achieved with sonication temperature of 30⁰C, power intensity of 147 w/cm2 and sonication time of 60 min. Moreover, the amount of moisture loss is surged through increasing the ultrasound exposing time, as compared to a conventional sample. It is worth mentioning that among these mentioned parameters, the temperature plays the most significant role on the water loss. Consequently, using ultrasound waves is a promising way for reducing the temperature, time and energy in hot air flow drying process.


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