In this study, the AHP‐TOPSIS method was used to optimize the best condition of ultrasound‐assisted osmotic dehydration of strawberry under different process conditions of ultrasonic frequency levels (37 and 80 KHz) and ultrasonic time (20–40 min). For this purpose, two physical criteria (texture, taste, flavor, color, water loss, and solid gain) and a chemical measure (vitamin C content and total anthocyanin content) were to evaluate the optimum condition of ultrasound‐assisted osmotic dehydration of strawberry. Results showed WL and SG increased by an increase in ultrasonic duration. Firmness decreased by an increase in frequency level. The amount of vitamin C and total anthocyanin content decreases in the samples by increasing frequency and duration of ultrasonic waves. Finally, the calculation of relative proximity to ideal solution of this criterion indicated that products (time 30 min; frequency 37 KHz) and (time 20 min; frequency 37 KHz) dedicate ranks first and second among calculated options. Practical applications Considering several factors affecting ultrasound‐assisted osmotic dehydration, choosing the optimal condition based on multi‐criteria decision making is complex and not easily possible. For this reason, multi‐criteria decision‐making methods have been developed that help to solve these problems. Among the multi‐criteria decision‐making methods, the AHP‐TOPSIS method is considered as an effective method considering the quantitative and qualitative conditions and variables simultaneously. In this study for the first time, aimed to use the AHP‐TOPSIS method to optimize the best condition of ultrasound‐assisted osmotic dehydration of strawberries. According to the AHP‐TOPSIS method based on physicochemical properties, the strawberries were dried in condition (time: 30 min; frequency: 37 KHz) was best quality compared to the other products. The results showed that AHP‐TOPSIS method can be used as a novel method for optimizing the condition process of food products.
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