# Current Applications of Ultrasound in Fruit and Vegetables Osmotic Dehydration Processes
## 5 Properties of the Product Treated with US before or during OD
### Physical Properties of the Product Treated with US before or during OD
However, no significant effect was observed directly after the treatment compared to immersed in water samples. \begin{table}
\begin{tabular}{p{113.8 pt} p{113.8 pt} p{113.8 pt} p{113.8 pt}} \hline
**Product** [References] & **Treatment Applied** & **Physical Properties after OD** & **Physical Properties after Drying** \\ \hline Blueberries [106] & UOD (25 kHz, 400 W, 30–50 \({}^{\circ}\)C, and 100\%) & UOD (25 kHz, 00 min and amplitude of 20, 60 and 100\%) & UDS results in a higher lightness (L*) and decreased water activity. & - \\ \hline Cranberries [112] & CUT or BL (90 \({}^{\circ}\)C for 5 min) + UOD (21 kHz, 30 or 60 min in two osmotic solution SA and SAG) & USD reduced the maximum force necessary for conduction 90\% of material deformation, whereas the work for cut and blanched fruits after UOD increased. & - \\ \hline  & & After UOD of whole fruits water activity and volume did not change, while cut and blanched was unchanged or lower. Combined treatment (CUT/BL+UOD) led to increase the lightness and decrease a*. & - \\ \hline Carrots [96] & OD (40 \({}^{\circ}\)C, 2 h) UOD (35 kHz, 130 W, 15 min) VOD (200 mbar, 15 min) UOD (35 kHz, 130 W, 200 mbar, 15 min) & & Better RR, lower shrinkage and hardness and higher lightness of UOD samples were observed. & - \\ \hline Garlic [48] & US (40 kHz, 600 W, 40 min, water) UOD (40 kHz, 600 W, 40 min, 30\% CaCl\({}_{2}\)) UVD (100 mbar, 40 kHz, 600 W, 40 min, 30\% CaCl\({}_{2}\)) & & All pretreatments increased the rehydration ability in the following trend: UVOD > UOD > US. \\ \hline Apples [115] & OD (30 \({}^{\circ}\)C, 30 min); US (20 kHz, 300 W/L) UOD (20 kHz, 300 W/L, 30 \({}^{\circ}\)C, 30 min) & & L*, b* and chroma values of color of UOD apple were higher compared to US, OD and control sample. \\ \hline Banana [107] & OD (40, 45, 50, 55 and 60\% sucrose, 15, 30, 60, 90, 120 and 180 min) & UOD resulted in a lower total color change than in the case of mechanical agitation (OD). Indirect UOD caused lower changes than direct UOD. & - \\ \hline \end{tabular}
\end{table} 
Table 1: The physical properties of products osmo-dehydrated with the assistance of US. \begin{table}
\begin{tabular}{c c c c} \hline \hline
**Product** & **Treatment Applied** & **Physical Properties after OD** & **Physical Properties after Drying** \\
**[References]** & & & \\ \hline \multirow{3}{*}{Pomergranate \(\  
A good rehydration ability is very important in the case of further use of dehydrated fruits and vegetables. The sonically-enhanced OD usually resulted in a better rehydration ratio, as was proved in the case of dried: carrots [96], garlic [48] and strawberry [114], probably due to a microchannel formation and higher porosity. It should however be highlighted that the shrinkage was not lower in every case. [PERSON] et al. [114] observed a higher shrinkage and rehydration ratio of UOD strawberries than dried without pretreatment. On the other hand, sometimes the UOD caused such damage to the structure that did not allow absorbing the same water content as in the case of dried sample without treatment [100].