4.4 Article

Effect of ultrasonic pretreatment on drying kinetics and physio-mechanical characteristics of peach slices

Related references

Note: Only part of the references are listed.
Review Engineering, Chemical

Drying kinetics of food materials in infrared radiation drying: A review

D. S. Aniesrani Delfiya et al.

Summary: IR and IR-assisted drying methods have been widely used in food drying due to their advantages in rapid drying, energy efficiency, temperature control, and product quality. The optimization of process parameters, understanding of drying kinetics, and consideration of factors affecting drying characteristics are crucial for the successful design and scaling up of these technologies in the food processing industry.

JOURNAL OF FOOD PROCESS ENGINEERING (2022)

Article Food Science & Technology

Investigation of ultrasound pretreatment time and microwave power level on drying and rehydration kinetics of green olives

Alev Yuksel Aydar

Summary: The combination of ultrasound and microwave drying can effectively reduce the drying time of olive slices and improve their quality. Ultrasound pretreatment can help retain more phenolic compounds, preserving the nutritional quality of olives.

FOOD SCIENCE AND TECHNOLOGY (2021)

Article Food Science & Technology

Microwave vacuum drying of lotus (Nelumbo nucifera Gaertn.) seeds: Effects of ultrasonic pretreatment on color, antioxidant activity, and rehydration capacity

Yingting Zhao et al.

Summary: The study showed that ultrasonic pretreatment can improve the color and antioxidant capacity of microwave vacuum dried lotus seeds, especially under the highest intensity condition of UP. Additionally, UP treatment also accelerated the rehydration rate of dried lotus seeds.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Article Agronomy

Application of Ultrasound and Curing Agent during Osmotic Dehydration to Improve the Quality Properties of Freeze-Dried Yellow Peach (Amygdalus persica) Slices

Yuanming Chu et al.

Summary: The quality of freeze-dried yellow peach slices can be improved by using ultrasound-assisted pretreatment and adding calcium lactobionate, which helps preserve the nutrient content to the greatest extent.

AGRICULTURE-BASEL (2021)

Article Engineering, Chemical

Evaluation of ultrasound-assisted microwave hot air convective drying Chinese hickory-Drying kinetics and product's quality properties

Jigang Zhang et al.

Summary: The study found that the application of ultrasound and microwave in convective drying can significantly reduce drying time while maintaining product quality. The maximum savings in drying time were observed when using convection, ultrasound, and microwave simultaneously. The global mathematical model successfully simulated the actual drying kinetics processes.

JOURNAL OF FOOD PROCESS ENGINEERING (2021)

Article Engineering, Multidisciplinary

Experimental investigation of drying kinetics of apple with hot air, microwave and ultrasonic power

Soner Sen et al.

SADHANA-ACADEMY PROCEEDINGS IN ENGINEERING SCIENCES (2020)

Article Food Science & Technology

Ultrasound Pretreatment to Enhance Drying Kinetics of Kiwifruit (Actinidia deliciosa) Slices: Pros and Cons

Jun Wang et al.

FOOD AND BIOPROCESS TECHNOLOGY (2019)

Article Food Science & Technology

Use of ultrasound for dehydration of mangoes (Mangifera indica L.): kinetic modeling of ultrasound-assisted osmotic dehydration and convective air-drying

Fabiano A. N. Fernandes et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2019)

Article Engineering, Chemical

Ultrasound-assisted vacuum drying of nectarine

Edilene Souza da Silva et al.

JOURNAL OF FOOD ENGINEERING (2019)

Article Multidisciplinary Sciences

Ultrasonic pretreatment of carrot slices: Effects of sonication source on drying kinetics and product quality

Burcin Yilmaz et al.

ANAIS DA ACADEMIA BRASILEIRA DE CIENCIAS (2019)

Article Food Science & Technology

Effects of hot-air and vacuum drying on drying kinetics, bioactive compounds and color of bee pollen

Selma Kayacan et al.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2018)

Article Thermodynamics

Estimation of cauliflower mass transfer parameters during convective drying

Medine Sahin et al.

HEAT AND MASS TRANSFER (2017)

Article Engineering, Chemical

Microstructure investigation and its effects on moisture sorption in fried potato chips

Jun Yang et al.

JOURNAL OF FOOD ENGINEERING (2017)

Article Engineering, Chemical

Intensification of apple drying due to ultrasound enhancement

Stefan J. Kowalski et al.

JOURNAL OF FOOD ENGINEERING (2015)

Article Engineering, Chemical

Influence of high-intensity ultrasound on drying kinetics in fixed beds of high porosity

J. Rodriguez et al.

JOURNAL OF FOOD ENGINEERING (2014)

Article Food Science & Technology

SUITABILITY OF THIN-LAYER DRYING MODELS FOR INFRARED DRYING OF PEACH SLICES

Ibrahim Doymaz

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2014)

Article Biotechnology & Applied Microbiology

Direct and indirect power ultrasound assisted pre-osmotic treatments in convective drying of guava slices

S. P. Kek et al.

FOOD AND BIOPRODUCTS PROCESSING (2013)

Article Food Science & Technology

Ultrasonic Assisted Pre-Treatment Method for Enhancing Mass Transfer During the Air-Drying of Habanero Chili Pepper (Capsicum chinense)

J. S. Lucio-Juarez et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2013)

Article Food Science & Technology

An Expert System for Classification of Potato Tubers using Image Processing and Artificial Neural Networks

Ebrahim Ebrahimi et al.

INTERNATIONAL JOURNAL OF FOOD ENGINEERING (2012)

Article Engineering, Chemical

Drying of ultrasound pretreated apple and its selected physical properties

Malgorzata Nowacka et al.

JOURNAL OF FOOD ENGINEERING (2012)

Article Food Science & Technology

Antioxidant stability of small fruits in postharvest storage at room and refrigerator temperatures

Jasenka Piljac-Zegarac et al.

FOOD RESEARCH INTERNATIONAL (2011)

Article Thermodynamics

Modeling of microwave-convective drying of pistachios

Ahmad Kouchakzadeh et al.

ENERGY CONVERSION AND MANAGEMENT (2010)

Article Acoustics

Effect of ultrasound processing on anthocyanins and color of red grape juice

B. K. Tiwari et al.

ULTRASONICS SONOCHEMISTRY (2010)

Article Food Science & Technology

Effect of osmotic predehydration on drying characteristics of banana fruits

Vahideh Ranemaye Rabbani Jalali et al.

CIENCIA E TECNOLOGIA DE ALIMENTOS (2008)

Article Engineering, Chemical

Application of high-power ultrasound for dehydration of vegetables: Processes and devices

J. A. Gallego-Juarez et al.

DRYING TECHNOLOGY (2007)

Article Food Science & Technology

Effect of processing and packaging on the lycopene content of tomato products

CT Akanbi et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2004)

Article Engineering, Chemical

Effect of pretreatment on color of dehydrated products

MK Krokida et al.

DRYING TECHNOLOGY (2000)