Effect of ultrasound‐ethanol pretreatment on drying kinetics, quality parameters, functional group, and amino acid profile of apple slices using pulsed vacuum drying

Author:

Amanor‐Atiemoh Robert1ORCID,Zhou Cunshan123,Abdullaleef Taiye Mustapha1,Sarpong Frederick4ORCID,Wahia Hafida1,Amoa‐Owusu Abigail5,Ma Haile1,Chen Li3

Affiliation:

1. School of Food and Biological EngineeringJiangsu University Zhenjiang China

2. School of Biological and Food EngineeringChuzhou University Chuzhou China

3. Jiangsu Marine Resources Development Research Institute Lianyungang China

4. Council for Scientific and Industrial Research (CSIR)Oil Palm Research Institute, Value Addition Division Kusi Ghana

5. Council for Scientific and Industrial Research (CSIR)Crop Research Institute Kumasi Ghana

Funder

National Key Research and Development Program of China

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Reference63 articles.

1. Modelling of the drying of eggplants in thin-layers

2. Air dehydration of strawberries: Effects of blanching and osmotic pretreatments on the kinetics of moisture transport

3. Impact of blanching and freeze-thaw pretreatment on drying rate of carrot roots in relation to changes in cell membrane function and cell wall structure

4. AOAC. (1990).Association of Official Analytical Chemist (AOAC): Official Methods of Analysis (Volume 15).

5. Bai J.(2014).Drying kinetics and anti‐browning mechanism of Thompson seedless grapes. (Doctoral Desertation). China Agricultultrual University Beijiing.

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