Application of Ultrasound to Modify and Improve Dried Fruit and Vegetable Tissue: A Review-Reference-Cited by-同舟云学术

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Application of Ultrasound to Modify and Improve Dried Fruit and Vegetable Tissue: A Review

Published:2014-07-10 Issue:11 Volume:32 Page:1360-1368
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Siucińska K.,Konopacka D.

Funder

This work was prepared within the “BIOSUSZ” PBS Project financed by the National Centre for Research and Development (PBS1/A8/13/2012).

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

http://www.tandfonline.com/doi/pdf/10.1080/07373937.2014.916719

Reference36 articles.

1. Use of Ultrasound Pretreatment in Drying of Fruits: Drying Rates, Quality Attributes, and Shelf Life Extension

2. Use of ultrasound to increase mass transport rates during osmotic dehydration

3. Influence of ultrasound intensity on mass transfer in apple immersed in a sucrose solution

4. Application of Ultrasound and Ultrasound-Assisted Osmotic Dehydration in Drying of Fruits

5. Ultrasound as pre-treatment for drying of pineapple

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2. Intensification of moisture separation in the pulp convective drying process with ultrasound-assisted method;Bioresource Technology;2024-02

3. Ultrasound applications in drying of fruits from a sustainable development goals perspective;Ultrasonics Sonochemistry;2023-06

4. Application of novel pretreatment technologies for intensification of drying performance and quality attributes of food commodities: a review;Food Science and Biotechnology;2023-05-03

5. Novel technologies combined with osmotic dehydration for application in the conservation of fruits: an overview;Ciência Rural;2023

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