Recent development in high quality drying of fruits and vegetables assisted by ultrasound: A review-Reference-Cited by-同舟云学术

Recent development in high quality drying of fruits and vegetables assisted by ultrasound: A review

Published:2022-02 Issue: Volume:152 Page:110744
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Xu Baoguo^ORCID,Sylvain Tiliwa Essodézam,Yan Weiqiang,Roknul Azam S.M.,Wei Benxi,Zhou Cunshan,Ma Haile^ORCID,Bhandari Bhesh

Funder

National Natural Science Foundation of China

China Postdoctoral Science Foundation

Science and Technology Major Project of Guangxi

Publisher

Elsevier BV

Subject

Food Science

Reference114 articles.

1. Response surface methodology centred optimization of mono-frequency ultrasound reduction of bacteria in fresh-cut Chinese cabbage and its effect on quality;Alenyorege;LWT,2020

2. Effect of ultrasound-assisted osmotic dehydration pretreatment on the convective drying of strawberry;Amami;Ultrasonics Sonochemistry,2017

3. 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 Science and Nutrition,2019

4. Airborne power ultrasound for drying process intensification at low temperatures: Use of a stepped-grooved plate transducer;Andrés;Drying Technology,2021

5. Efficacy of ultrasound treatment in the and removal of pesticide residues from fresh vegetables: A review;Azam;Trends in Food Science and Technology,2020

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4. Impact of different pre-treatments and drying methods on the physicochemical properties, bioactive compounds and antioxidant activity of different tomato (Solanum lycopersicum) cultivars;LWT;2024-09

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