Abstract
This chapter focuses on the application of Ultrasound-Assisted Osmotic Dehydration (UAOD) in food industry. The recent advances and developments on this subject are reviewed. Osmotic Dehydration (OD) can preserve nutritional attributes and provide an extension of shelf-life (SL) of various fruits and vegetables. The complex cellular structure of food materials acts as a semi-permeable membrane in the OD process. The current applications of ultrasound techniques in the food industry include extraction, processing, and preservation. The ultrasonic treatment procedure is easy to carry out. It consists of the immersion of the food material in a hypertonic solution to which ultrasound energy is applied. The effects of ultrasound and osmotic dehydration on melon drying are investigated separately. The fruit pieces were treated with ultrasound waves before osmotic dehydration, not with a simultaneous process of sonication and osmotic dehydration. The usage of ultrasound is found to have an advantage of the enhancement of the efficiency and speed of OD.
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