Enhancing peach slices radio frequency vacuum drying by combining ultrasound and ultra-high pressure as pretreatments: Effect on drying characteristics, physicochemical quality, texture and sensory evaluation-Reference-Cited by-同舟云学术

Enhancing peach slices radio frequency vacuum drying by combining ultrasound and ultra-high pressure as pretreatments: Effect on drying characteristics, physicochemical quality, texture and sensory evaluation

Published:2024-02 Issue: Volume:103 Page:106786
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Zang Zepeng,Wan Fangxin,Ma Guojun,Xu Yanrui,Wang Tongxun,Wu Bowen,Huang Xiaopeng

Funder

Gansu Provincial Natural Science Foundation

Gansu Agricultural University

Publisher

Elsevier BV

Reference65 articles.

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3. Effects of drying methods on quality attributes of peach (Prunus persica) leather;Azam;Drying Technol.,2019

4. Post-harvest ripening affects drying behavior, antioxidant capacity and flavor release of peach via alteration of cell wall polysaccharides content and nanostructures, water distribution and status;Ni;Food Res. Int.,2023

5. Effect of ultrasonic pretreatment on drying kinetics and physio-mechanical characteristics of peach slices;Yamchi;J. Food Process Eng,2022

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