The worldwide demand for healthy and sulphur-free dried vegetables and fruits has grown. Combined ultrasound-assisted osmotic dehydration (UOD) and application of active coatings incorporating natural preservatives represents an attractive alternative to sulphuring to preserve the sensorial and nutritional quality of dried fruits. The aim of this study is to investigate the effect of osmotic dehydration (OD) and UOD, and the use of pectin coatings (alone or with citric acid or ascorbic acid) on physical, textural and microstructural properties of hot air-dried apricots.

中文翻译：

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超声辅助渗透脱水预处理杏干的性质及活性涂层的应用。

全球对健康和无硫干蔬菜和水果的需求不断增长。结合超声辅助渗透脱水 (UOD) 和应用含有天然防腐剂的活性涂层代表了一种有吸引力的替代硫化方法，以保持干果的感官和营养品质。本研究的目的是研究渗透脱水 (OD) 和 UOD 以及果胶涂层（单独使用或与柠檬酸或抗坏血酸一起使用）对热风干杏的物理、质地和微观结构特性的影响。