Sweeping-frequency ultrasonic preprocessing improves removal rate and stability of pigment removed from okra powders by different drying and sieving methods-Reference-Cited by-同舟云学术

Sweeping-frequency ultrasonic preprocessing improves removal rate and stability of pigment removed from okra powders by different drying and sieving methods

Published:2023-09-22 Issue:1 Volume:42 Page:19-33
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Zhang Lei¹²,Zhang Ao¹,Zhou Shanshan¹,Wang Qianqian¹,Hu Zhenyuan¹,Li Chenglin¹,Hu Yang¹,Ma Haile¹²,Zhou Cunshan¹²

Affiliation:

1. School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China

2. Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China

Funder

National Natural Science Foundation of China

Scientific Research Project of College Students of Jiangsu University

Innovation Training Program for College Students of Jiangsu University

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2023.2258980

Reference30 articles.

1. Influence of sweeping frequency ultrasonic pretreatment on pulsed vacuum drying characteristics and microstructure of okra based on real‐time monitoring

2. Ultrasound freeze-thawing style pretreatment to improve the efficiency of the vacuum freeze-drying of okra (Abelmoschus esculentus (L.) Moench) and the quality characteristics of the dried product

3. Effect of ultrasonic pretreatment monitored by real‐time online technologies on dried preparation time and yield during extraction process of okra pectin

4. How do drying methods affect quality of films? Drying of polymer solutions under hot-air flow or infrared heating with comparable evaporation rates

5. Effect of three drying methods on the drying characteristics and quality of okra

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1. Correction;Drying Technology;2023-11-23