Effect of ultrasound on mass transfer during vacuum impregnation and selected quality parameters of products: A case study of carrots-Reference-Cited by-同舟云学术

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Effect of ultrasound on mass transfer during vacuum impregnation and selected quality parameters of products: A case study of carrots

Published:2023-10 Issue: Volume:99 Page:106592
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Radziejewska-Kubzdela Elżbieta,Szadzińska Justyna,Biegańska-Marecik Róża,Spiżewski Tomasz,Mierzwa Dominik

Funder

Narodowe Centrum Nauki

Publisher

Elsevier BV

Subject

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

Reference53 articles.

1. Scientific, Health and Social Aspects of the Food Industry;Derossi,2012

2. Practical applications of vacuum impregnation in fruit and vegetable processing;Zhao;Trends Food Sci. Technol.,2004

3. Effect of ultrasound on mass transfer during vacuum impregnation of low-porous food materials on the example of potato (Solanum Tuberosum L.);Mierzwa;Chem. Eng. Process. - Process Intesif.,2023

4. Coupling of hydrodynamic mechanism and deformation-relaxation phenomena during vacuum treatments in solid porous food-liquid systems;Fito;J. Food Eng.,1996

5. Impregnation properties of some fruits at vacuum pressure;Mújica-Paz;J. Food Eng.,2003

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