M.A. Thesis:

preparation and characterization of apple chips (with ultrasound Pre-treatment) and vinegar from three Iranian apple varieties

Among the different kinds of fruits can be apples, as one of the most important fruits chose to produce dried fruits and vinegar. Due to possible corruption of Apple, one of its maintenance, it is dried or vinegar. in this study, the production of apple chips and vinegar of Shafiabadi, golab and Meshkin varieties, by using ultrasonic pretreatment was conducted. Then, the re-hydration, shrinkage, color and overall acceptability of the product was evaluated. The results showed the absence of alcohol and heavy metals, in all three types of vinegar production, with the different varieties. Brix in vinegar produced from golab varieties were high. The acidity of the vinegar from a Shafi'abadi, variety was the highest amount. Shafi'abadi, varieties showed better results and more efficiently for the production of apple cider vinegar. No significant difference between treatments in moisture. Ultrasound pretreatment increased water reabsorption parameter. In terms of firmness of chips, ultrasound can reduce the force, but the force was increased cinnamon and increased firmness. Due to the increasing speed of drying when using ultrasound pretreatment, the shrinkage was reduced. The color changes in the varieties Meshkin least amount. However, when the pretreatment acid was used, this change was minimized. Ultrasound pretreatment also improved the color. In terms of sensory evaluation, variety Shafi'abadi, when ultrasound pre-treatment was used with acid and cinnamon, was the most favorable treatment. In general, the variety Shafieabadi, with 3 pre-treatment, in combination, for the production of apple chips, is recommended.

Keywords: drying, , ultrasound dehydration, apple chips, apple vinegar