Effects of ultrasound time, xanthan gum, and sucrose levels on the osmosis dehydration and appearance characteristics of grapefruit slices: Process optimization using response surface methodology-Reference-Cited by-同舟云学术

Effects of ultrasound time, xanthan gum, and sucrose levels on the osmosis dehydration and appearance characteristics of grapefruit slices: Process optimization using response surface methodology

Published:2023-08 Issue: Volume:98 Page:106505
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Salehi Fakhreddin^ORCID,Razavi Kamran Helia,Goharpour Kimia

Publisher

Elsevier BV

Subject

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

Reference31 articles.

1. Influence of ultrasound and osmotic dehydration pretreatments on drying and quality properties of persimmon fruit;Bozkir;Ultrason. Sonochem.,2019

2. Effect of sonication on osmotic dehydration and subsequent air-drying of pomegranate arils;Allahdad;J. Food Eng.,2019

3. Recent advances in the ultrasound-assisted osmotic dehydration of agricultural products: a review;Salehi;Food Biosci.,2023

4. Comparison of pulsed vacuum and ultrasound osmotic dehydration on drying of Chinese ginger (Zingiber officinale Roscoe): drying characteristics, antioxidant capacity, and volatile profiles;An;Food Sci. Nutr.,2019

5. Physico-chemical properties of fruit and vegetable juices as affected by ultrasound: a review;Salehi;Int. J. Food Prop.,2020

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