4.5 Article

Ultrasound-assisted convective drying of white mushrooms (Agaricus bisporus)

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Impact of different pretreatments on drying kinetics and quality of button mushroom slices dried by hot-air or electrohydrodynamic drying

Hossein Mirzaei-Baktash et al.

Summary: The effects of ultrasound and pulsed electric field pretreatments significantly reduced drying time and energy consumption of mushroom slices, but also lowered their antioxidant activity compared to conventional blanching pretreatment. Hot air drying was faster than electrohydrodynamic drying, with the latter having detrimental effects on total phenolic compounds and antioxidant activity of mushrooms. Selecting appropriate control variables in pretreatments and drying techniques is necessary for high-quality dried foods and low energy consumption.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

Article Engineering, Chemical

Airborne power ultrasound for drying process intensification at low temperatures: Use of a stepped-grooved plate transducer

R. R. Andres et al.

Summary: The development of a new family of power ultrasonic transducers with extensive radiating surfaces has advanced the implementation of new airborne power ultrasonic technologies for drying processes at low temperatures. Experiments have shown that the use of a stepped-grooved circular radiator can significantly intensify drying processes. However, the increase in kinetic parameters achieved with this new transducer is slightly lower compared to cylindrical transducers with the same electrical input, attributed to the treatment of a greater volume.

DRYING TECHNOLOGY (2021)

Article Food Science & Technology

Combined effects of pulsed electric field and ultrasound pretreatments on mass transfer and quality of mushrooms

Xiang Li et al.

Summary: The study showed that pulsed electric field, ultrasound, and combined pretreatments could accelerate mass transfer, improve rehydration capacity, cell structure, and retain nutritional quality of shiitake mushrooms during hot-air drying. The combined pretreatment group (PEF-US) exhibited the shortest drying time and highest levels of phenolics and soluble sugars.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Article Acoustics

Osmotic dehydration and convective drying of kiwifruit (Actinidia deliciosa) - The influence of ultrasound on process kinetics and product quality

Joanna Kroehnke et al.

Summary: This study evaluated the impact of ultrasound on the osmotic dehydration and drying processes of kiwifruit, finding that ultrasound can enhance water loss and solid gain during osmotic dehydration, reduce drying time, and increase the retention of valuable components, thus ensuring microbiological stability of the samples.

ULTRASONICS SONOCHEMISTRY (2021)

Article Food Science & Technology

Effect of drying temperature on color and desorption characteristics of oyster mushroom

Demiray Engin

FOOD SCIENCE AND TECHNOLOGY (2020)

Review Engineering, Chemical

Emerging food drying technologies with energy-saving characteristics: A review

Kay Khaing Hnin et al.

DRYING TECHNOLOGY (2019)

Review Food Science & Technology

Microwave-convective drying of food materials: A critical review

C. Kumar et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2019)

Review Food Science & Technology

A comprehensive review of thin-layer drying models used in agricultural products

Can Ertekin et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)

Article Food Science & Technology

Effects of Porosity and Thermal Treatment on Hydration of Mushrooms

Ekaraj Paudel et al.

FOOD AND BIOPROCESS TECHNOLOGY (2016)

Review Food Science & Technology

Modeling the Thin-Layer Drying of Fruits and Vegetables: A Review

Daniel I. Onwude et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2016)

Article Biotechnology & Applied Microbiology

Influence of air velocity and temperature on ultrasonically assisted low temperature drying of eggplant

J. V. Santacatalina et al.

FOOD AND BIOPRODUCTS PROCESSING (2016)

Article Food Science & Technology

High power airborne ultrasound assist in combined drying of raspberries

Stefan Jan Kowalski et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2016)

Article Thermodynamics

Microwave and ultrasound enhancement of convective drying of strawberries: Experimental and modeling efficiency

J. Szadzinska et al.

INTERNATIONAL JOURNAL OF HEAT AND MASS TRANSFER (2016)

Article Food Science & Technology

Effects of electrical and sonication pretreatments on the drying rate and quality of mushrooms

Ruken Seyda Cakmak et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2016)

Review Food Science & Technology

Food drying enhancement by ultrasound - A review

Grzegorz Musielak et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)

Article Green & Sustainable Science & Technology

Strategies to Reduce Food Loss in the Global South

Krishna K. C. Bahadur et al.

SUSTAINABILITY (2016)

Review Food Science & Technology

Enhancement of Food Processes by Ultrasound: A Review

Yang Tao et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2015)

Article Food Science & Technology

Enhancement of Water Transport and Microstructural Changes Induced by High-Intensity Ultrasound Application on Orange Peel Drying

Jose Vicente Garcia-Perez et al.

FOOD AND BIOPROCESS TECHNOLOGY (2012)

Review Food Science & Technology

Applications of ultrasound in analysis, processing and quality control of food: A review

T. S. Awad et al.

FOOD RESEARCH INTERNATIONAL (2012)

Review Engineering, Chemical

Enhancement of Heat Transfer by Ultrasound: Review and Recent Advances

Mathieu Legay et al.

INTERNATIONAL JOURNAL OF CHEMICAL ENGINEERING (2011)

Article Food Science & Technology

Microwave-drying of sliced mushroom. Analysis of temperature control and pressure

J. I. Lombrana et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2010)

Article Engineering, Chemical

Influence of the Applied Acoustic Energy on the Drying of Carrots and Lemon Peel

J. V. Garcia-Perez et al.

DRYING TECHNOLOGY (2009)

Article Biotechnology & Applied Microbiology

Power ultrasound mass transfer enhancement in food drying

J. V. Garcia-Perez et al.

FOOD AND BIOPRODUCTS PROCESSING (2007)

Article Engineering, Chemical

Drying kinetics and rehydration characteristics of microwave-vacuum and convective hot-air dried mushrooms

S. K. Giri et al.

JOURNAL OF FOOD ENGINEERING (2007)

Article Engineering, Chemical

Drying of fruits and vegetables: Retention of nutritional/functional quality

SS Sablani

DRYING TECHNOLOGY (2006)

Article Food Science & Technology

Low-cost drying methods for developing countries

KJ Chua et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2003)

Article Chemistry, Applied

Water activity and the preservation of plant foods

E Maltini et al.

FOOD CHEMISTRY (2003)

Article Agriculture, Multidisciplinary

Activity and concentration of polyphenolic antioxidants in apple juice. 1. Effect of existing production methods

AA van der Sluis et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)

Article Food Science & Technology

A review of Maillard reaction in food and implications to kinetic modelling

SIFS Martins et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2000)