Effect of ultrasound-assisted osmotic dehydration pretreatment on the convective drying of strawberry.

The work was planned to produce dietetic dehydrated strawberries with application of ultrasound osmotic dehydration (UOD) as pretreatment. A Box-Behnken design (BBD) were employed to characterize the UOD strawberry process, optimize and investigate the effect of independent variables like ultrasound time (10, 20 and 30min), concentration of osmotic solution (distilled water, 32.5 and 65 °Brix) and temperature (20, 30 and 40°C) on the water loss (WL), solid gain (SG) and weight reduction (WR).