Investigation and optimization of the effect of osmotic‐ultrasound drying pretreatment on qualitative properties and process energy consumption of Cornus mas-Reference-Cited by-同舟云学术

Investigation and optimization of the effect of osmotic‐ultrasound drying pretreatment on qualitative properties and process energy consumption of Cornus mas

Published:2021-03-11 Issue:5 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Hosseinzadeh Samani Bahram¹^ORCID,Khodadadi Asghar¹,Rostami Sajad¹^ORCID,Lorigooini Zahra²^ORCID

Affiliation:

1. Department of Mechanical Engineering of Biosystem Shahrekord University Shahrekord Iran

2. Medical Plants Research Center, Basic Health Sciences Institute Shahrekord University of Medical Sciences Shahrekord Iran

Funder

Shahrekord University

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15377

Reference49 articles.

1. Prediction kinetic, energy and exergy of quince under hot air dryer using ANNs and ANFIS

2. The effect of microwave and convective dryer with ultrasound pre‐treatment on drying and quality properties of walnut kernel

3. Effects of microwave and hot-air drying methods on colour, β-carotene and radical scavenging activity of apricots

4. Effects of hot air, vacuum infrared, and vacuum microwave dryers on the drying kinetics and quality characteristics of orange slices

5. Influence of ultrasound and osmotic dehydration pretreatments on drying and quality properties of persimmon fruit

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3. Quantifying of the Best Model for Prediction of Greenhouse Gas Emission, Quality, and Thermal Property Values during Drying Using RSM (Case Study: Carrot);Applied Sciences;2023-08-02

4. EFFECT OF ULTRASOUND ASSISTED OSMOTIC DEHYDRATION PRE-TREATMENT ON DRYING KINETICS AND SOME FUNCTIONAL PROPERTIES OF PUMPKIN (Cucurbita moschata);GIDA / THE JOURNAL OF FOOD;2022-10-05