فهرست نشریات علمی دسترسی آزاد ایران

In this study, the effects of combined drying method (Osmotic-Hot Air) on the structural, color, and kineticproperties of apple cuboids were investigated. Experiments were conducted using Box-Behnken design at threelevels of drying temperature (60, 70, and 80 °C), three slice thicknesses (5, 10, and 15 mm), and three sucroseosmotic solution (40, 50, and 60%). Results showed that the overall effective diffusion coefficient of the testedsamples varied between from 4.36 × 10-9to 1.46 × 10-7 m2/s. The activation energy of samples ranged from 20.01to 33.94 kJ/mol, increasing with slice thickness and sucrose osmotic solution. Among eight investigated models, theMidilli model demonstrated the best fit with experimental data, showing a coefficient of determination above 0.99.The browning index of samples varied between 140.54 to 140.83, with increases in slice thickness and dryingtemperature leading to higher browning indices, while increasing sucrose concentration from 40% to 60% resultedin decreased browning index. Analysis of Gray Level Co-occurrence Matrix (GLCM) parameters revealed thattemperature increase led to higher energy, correlation, and homogeneity while reducing entropy. Conversely,increasing sample thickness resulted in decreased energy and correlation while increasing homogeneity and entropy.PLS regression analysis further confirmed the significance of drying temperature on GLCM parameters