Developing ultrasound-assisted hot-air and infrared drying technology for sweet potatoes-Reference-Cited by-同舟云学术

Developing ultrasound-assisted hot-air and infrared drying technology for sweet potatoes

Published:2022-05 Issue: Volume:86 Page:106047
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Tayyab Rashid Muhammad,Liu Kunlun,Ahmed Jatoi Mushtaque,Safdar Bushra,Lv Dingyang,Wei Dengzhong

Publisher

Elsevier BV

Subject

Acoustics and Ultrasonics,Radiology, Nuclear Medicine and imaging,Chemical Engineering (miscellaneous),Inorganic Chemistry,Organic Chemistry,Environmental Chemistry

Reference68 articles.

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2. A comparative study of drying methods on physical characteristics, nutritional properties and antioxidant capacity of broccoli;Xu;Dry. Technol.,2020

3. Modeling the Thin-Layer Drying of Fruits and Vegetables: A Review;Onwude;Compr. Rev. Food Sci. Food Saf.,2016

4. Influence of Ultrasonic Pretreatment with Hot Air Drying on Nutritional Quality and Structural Related Changes in Dried Sweet Potatoes;Rashid;Int. J. Food Eng.,2019

5. Modeling the drying of ultrasound and glucose pretreated sweet potatoes: The impact on phytochemical and functional groups;Tayyab Rashid;Ultrason. Sonochem.,2020

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