☆ 4.7 Review

Research progress and application of ultrasonic- and microwave-assisted food processing technology

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2023)

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Review Food Science & Technology

Recent developments in radio frequency drying for food and agricultural products using a multi-stage strategy: a review

Yuxiao Mao et al.

Summary: Radio frequency (RF) drying is a promising technology for food and agricultural products with its advantages of rapid and uniform heating, high energy efficiency, and moisture leveling. However, the single-stage RF drying commonly has drawbacks of unexpected product quality, non-uniform moisture distribution, and prolonged drying time. The multi-stage drying approach can overcome these shortcomings by applying different drying methods or operating parameter values in each phase separately.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2023)

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Article Chemistry, Applied

Effects of ultrasound on the thawing of quick-frozen small yellow croaker (Larimichthys polyactis) based on TMT-labeled quantitative proteomic

Yao-Yao Wang et al.

Summary: The study investigated the impact of dual-frequency sequential ultrasonic thawing on the quality of quick-frozen small yellow croaker using a TMT-labeled quantitative proteomic method. The results identified differentially abundant proteins in the fish meat treated with DUT, with enrichment in enzyme pathways. Correlation analyses revealed potential protein markers related to quality traits in thawed small yellow croaker. These findings contribute to a better understanding of the quality stability of quick-frozen small yellow croaker treated with DUT.

FOOD CHEMISTRY (2022)

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Review Food Science & Technology

Reviewing the effects of vacuum frying on frying medium and fried foods properties

Maria Elena Sosa-Morales et al.

Summary: Vacuum frying is a low-pressure frying process that reduces oil content and moisture in food, resulting in high-quality products. Studies have focused on vegetable and some animal origin foods, and the use of microwave and ultrasound technologies improves sensory and textural attributes while reducing oil degradation.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2022)

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Article Agriculture, Multidisciplinary

Influence of ultrasonic pretreatments on microwave hot-air flow rolling drying mechanism, thermal characteristics and rehydration dynamics of Pleurotus eryngii

Dianbin Su et al.

Summary: The findings suggest that ultrasonic pretreatment is a promising method for improving the drying process of P. eryngii in MHARD, with potential industrial applications. The drying time of P. eryngii was significantly reduced by ultrasonic pretreatment, and the moisture effective diffusivity increased with longer ultrasonic pretreating time. Differential scanning calorimetry curves showed that the drying process was accelerated by ultrasonic pretreatment, enhancing heat transfer efficiency. Meanwhile, scanning electron microscopy images revealed cell breakage and the appearance of irregular holes in the ultrasound-pretreated samples. The rehydration kinetics of dried P. eryngii could be well modeled by the Page model.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2022)

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Article Food Science & Technology

Structures, physicochemical and bioactive properties of polysaccharides extracted from Panax notoginseng using ultrasonic/microwave-assisted extraction

Siwei Shen et al.

Summary: In this study, Panax notoginseng polysaccharides (PNPS) were successfully extracted using ultrasonic/microwave-assisted extraction (UMAE) with optimized parameters. The PNPS exhibited a porous and rough structure, with a molecular weight of 4.148 x 105 Da and composition of various sugars. The extracted PNPS showed high thermal stability and favorable rheological properties, suggesting promising applications in functional foods and pharmaceuticals.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

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Review Food Science & Technology

Recent advances in physical fields-based frying techniques for enhanced efficiency and quality attributes

Ya Su et al.

Summary: This paper reviews the strategies of applying physical fields in frying technology to improve efficiency and quality attributes. The role of physical fields in the frying process was discussed, along with their effects on heat and mass transfer and porous structures. Recent advances in multi-physical field-based frying techniques were recommended, highlighting synergistic benefits.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)

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Article Biochemistry & Molecular Biology

Effect of Ultrasound-Assisted, Microwave-Assisted and Ultrasound-Microwave-Assisted Extraction on Pectin Extraction from Industrial Tomato Waste

Patareeya Lasunon et al.

Summary: This study investigated the effects of ultrasound-assisted (UAE), microwave-assisted (MAE), and ultrasound-microwave-assisted (UMAE) methods on pectin extraction from industrial tomato waste. The best extraction conditions were determined based on a fuzzy analytical method, considering pectin yield, galacturonic acid, and lycopene content. The results showed that UAE conditions with pH 1.5 and solid liquid (SL) ratio 1:30 resulted in high pectin yield and lycopene content. MAE conditions with 300 W power for 10 min yielded high pectin yield and galacturonic acid content. Moreover, the combination of UAE and MAE (UMAE) further improved the pectin yield compared to individual methods. However, the FTIR spectra of the obtained pectins showed similar structures regardless of the extraction technique.

MOLECULES (2022)

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Review Food Science & Technology

Microwave applications in the food industry: an overview of recent developments

Paulina Guzik et al.

Summary: This article introduces the applications and advantages of microwaves in the food industry, such as shortening the thermal process time, reducing costs, increasing efficiency, and maintaining high quality. Microwaves also have applications in waste management, helping to reduce the use of solvents and water.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)

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Article Chemistry, Analytical

Enhancement of the Green Extraction of Bioactive Molecules from Olea europaea Leaves

Davor Valinger et al.

Summary: This study compared the efficiency of conventional extraction, microwave-assisted extraction, and microwave-ultrasound-assisted extraction for the extraction of bioactive molecules from olive leaves. The results showed that microwave-ultrasound-assisted extraction provided the highest amount of total polyphenols and the highest antioxidant activity.

SEPARATIONS (2022)

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Article Food Science & Technology

Use of ultrasound pre-treatment before microwave drying of kiwifruits - An optimization approach with response surface methodology

Mohammad Kaveh et al.

Summary: This study optimized the thermal properties and quality of kiwi slices using response surface methodology. The results showed that adjusting microwave power, sample thickness, and ultrasound pretreatment time can decrease drying time and specific energy consumption, and increase effective moisture diffusion while reducing shrinkage and color changes.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2022)

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Article Food Science & Technology

Effects of ultrasonic-microwave assisted extraction with green solvent on the chemical constituents, antioxidant, and hypolipidemic activities of Manchurian walnut oil

Chang Liu et al.

Summary: UMAE-DMC is a perfect extraction method for selectively extracting seed oil from plants with higher efficiency and shorter extraction time than traditional methods. The extracted MWKO has higher nutritional value and beneficial for human health.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2022)

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Article Food Science & Technology

Ultrasonication as an emerging technology for processing of animal derived foods: A focus on in vitro protein digestibility

Zuhaib F. Bhat et al.

Summary: This paper reviews the application of ultrasonication in the processing of animal derived foods, focusing on the effect of ultrasonication on the digestibility of different animal derived food matrices. The paper critically evaluates and discusses the underlying mechanisms and optimized conditions for improved protein digestibility. The review emphasizes the latest concepts and views on the ultrasonication process.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2022)

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Article Acoustics

Effects of combined ultrasonic and microwave vacuum drying on drying characteristics and physicochemical properties of Tremella fuciformis

Jingxin Xu et al.

Summary: The study found that adding ultrasonic pretreatments during microwave vacuum drying can accelerate the mass transfer process of Tremella fuciformis, improve the properties and structural characteristics of Tremella fuciformis polysaccharides, and to some extent reduce the molecular weight of the polysaccharides. Additionally, at a specific acoustic energy density, the polysaccharides retained higher sugar content and showed minimal reduction in monosaccharide components.

ULTRASONICS SONOCHEMISTRY (2022)

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Article Chemistry, Applied

Effect of ultrasound pretreatment on the drying kinetics and characteristics of pregelatinized kidney beans based on microwave-assisted drying

Mengge Li et al.

Summary: Ultrasound pretreatment improves the efficiency and physical properties of kidney bean drying, promotes the formation of porous structures. However, the combination of ultrasound pretreatment and drying results in a decrease in polyphenolic content and antioxidant capacity. PSMVD for 30 minutes shows the best color, shortest drying time, and higher amino acid content compared to other products.

FOOD CHEMISTRY (2022)

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Article Food Science & Technology

Pasteurization of egg white by integrating ultrasound and microwave: Effect on structure and functional properties

Buwei Liu et al.

Summary: This study reduced the thermal inhomogeneity of pasteurization by integrating ultrasound and microwave treatment, and ensured the pasteurization effect while decreasing adverse effects on the functional properties of liquid egg white.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2022)

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Article Food Science & Technology

Effects of soaking temperature and ultrasonic power on the cooking time and physical properties of brown rice

Xu Liu et al.

Summary: This study investigated the effects of ultrasonic soaking assisted microwave drying on the optimum cooking time and physicochemical properties of brown rice. The results showed that ultrasonic soaking significantly reduced the cooking time and improved the physical properties of brown rice. The rice bran treated with high-temperature soaking and high-power ultrasound exhibited a porous structure, leading to faster heat and mass transfer, thus accelerating the drying rate. The pretreatment and microwave drying also enhanced the degree of gelatinization of starch and improved the tasting qualities of brown rice flour. The content of free fatty acids, color parameters, and crystalline structure remained stable after the treatment. Overall, this research demonstrated the promising potential of soaking and ultrasound-assisted microwave drying in producing high-quality instant brown rice.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2022)

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Article Acoustics

Composition and antioxidant activity of anthocyanins from Aronia melanocarpa extracted using an ultrasonic-microwave-assisted natural deep eutectic solvent extraction method

Sixu Lin et al.

Summary: A time-saving, efficient, and environmentally friendly ultrasonic-microwave-assisted natural deep eutectic solvent (UMAE-NADES) extraction method was developed for the extraction of anthocyanins from Aronia melanocarpa. The method achieved higher extraction rates and antioxidant capacities compared to traditional methods.

ULTRASONICS SONOCHEMISTRY (2022)

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Article Acoustics

Investigation on the influence of ultrasonic pretreatment on color, quality and antioxidant attributes of microwave dried Inula viscosa (L.)

Alev Yuksel Aydar et al.

Summary: The impact of various ultrasound pretreatment and microwave drying parameters on the qualitative and antioxidant characteristics of Inula viscosa (L.) was investigated. The results showed that ultrasound pretreatment and microwave drying had an effect on the color, odor, and antioxidant activity of Inula viscosa (L.).

ULTRASONICS SONOCHEMISTRY (2022)

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Review Chemistry, Analytical

Recent Advances in Microwave Assisted Extraction of Bioactive Compounds from Complex Herbal Samples: A Review

Shashikant B. Bagade et al.

Summary: Microwave extraction technology is utilized for extracting phytoconstituents from complex herbal samples, providing a quick, efficient and green method for extraction. By optimizing extraction parameters, higher yields and stability of thermolabile components can be achieved.

CRITICAL REVIEWS IN ANALYTICAL CHEMISTRY (2021)

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Article Engineering, Chemical

Influence of ultrasound and microwave-assisted vacuum frying on quality parameters of fried product and the stability of frying oil

Shoma Devi et al.

Summary: Vacuum frying combined with sonication and microwave heating can improve the quality of fried foods and delay oil oxidation. The 600W ultrasound-assisted MVF sample required less time to reach the same moisture content during processing, and preserved more protein and bioactive compounds.

DRYING TECHNOLOGY (2021)

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Article Engineering, Chemical

Low temperature vacuum frying of edamame assisted by ultrasound and microwave: Effects on the kinetics of oil and product storage properties

Mojaharul Islam et al.

Summary: The study found that the ultrasonic microwave-assisted vacuum frying process can improve the efficiency of edamame frying, reduce frying time, and enhance product quality at lower temperatures. The USMVF samples showed the lowest activation energy during the frying process, indicating they are less sensitive to temperature changes. The retention of vitamin C and chlorophyll in USMVF edamame decreased with increasing storage temperature.

DRYING TECHNOLOGY (2021)

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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)

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Article Food Science & Technology

Effect of ultrasonic thawing on protein properties and muscle quality of Bonito

Xiu-xia Li et al.

Summary: The study found that using appropriate ultrasonic power during thawing Bonito fillets can maintain protein stability, reduce thawing loss, and improve the properties of myofibrillar protein. Water migration during the thawing process is also influenced by ultrasonic power.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2021)

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Article Chemistry, Applied

Effects of pre-drying treatments combined with explosion puffing drying on the physicochemical properties, antioxidant activities and flavor characteristics of apples

Lei Feng et al.

Summary: MDEPD and FDEPD drying methods showed better preservation of antioxidant activities and improved color and texture properties of apples. The aroma and taste of apples were significantly affected by different drying methods, and the drying qualities could be classified based on volatile compounds and taste profiles.

FOOD CHEMISTRY (2021)

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Article Engineering, Chemical

Effect of sonication on microwave inactivation of Escherichia coli in an orange juice beverage

Ourdia-Nouara Kernou et al.

Summary: The study found that ultrasound as a pre-treatment can improve the inactivation of E. coli by microwave processing in orange juice beverages, contributing to enhancing microbial decontamination efficiency.

JOURNAL OF FOOD PROCESS ENGINEERING (2021)

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Article Food Science & Technology

Effect of ultrasound-assisted osmotic dehydration pretreatments on drying and quality characteristics of pulsed fluidized bed microwave freeze-dried strawberries

Jiahui Jiang et al.

Summary: This study introduces ultrasonic-assisted osmotic dehydration to improve the drying rate and quality of strawberries, especially in combination with pulsed fluidized bed microwave freeze-drying technology. The use of sugar solutes with low hygroscopicity and low sweetness values as pretreatment may enhance the drying efficiency of strawberries.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

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Review Acoustics

Hybrid high-intensity ultrasound and microwave treatment: A review on its effect on quality and bioactivity of foods

Nerea Munoz-Almagro et al.

Summary: The application of ultrasound combined with microwaves in food preservation, extraction, and hydrolysis shows great potential in improving product quality and efficiency, as well as extracting bioactive compounds with promising activities.

ULTRASONICS SONOCHEMISTRY (2021)

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Article Food Science & Technology

Ultrasound-assisted thawing accelerates the thawing of common carp (Cyprinus carpio) and improves its muscle quality

Qinxiu Sun et al.

Summary: The study found that appropriate ultrasonic power (300 W) could accelerate the thawing process of common carp and maintain its muscle quality.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

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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)

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Article Acoustics

Drying characteristics and quality attributes of apple slices dried by a non-thermal ultrasonic contact drying method

Ozan Kahraman et al.

Summary: The study explored a novel non-thermal ultrasonic contact drying method for apple slices, which showed promising results in reducing drying time and improving product quality without the need for heating.

ULTRASONICS SONOCHEMISTRY (2021)

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Article Food Science & Technology

Extraction and purification of total flavonoids from Eupatorium lindleyanum DC. and evaluation of their antioxidant and enzyme inhibitory activities

Chao Li et al.

Summary: The study optimized the process parameters for extracting total flavonoids from Eupatorium lindleyanum DC. and purified the resulting product. The purified product showed promising antioxidant and enzyme inhibitory activities, indicating its potential as a natural therapeutic agent.

FOOD SCIENCE & NUTRITION (2021)

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Article Food Science & Technology

Combined Hot Air, Microwave, and Infrared Drying of Hawthorn Fruit: Effects of Ultrasonic Pretreatment on Drying Time, Energy, Qualitative, and Bioactive Compounds' Properties

Yousef Abbaspour-Gilandeh et al.

Summary: This study examined the impact of different drying methods on the drying time, energy consumption, quality characteristics, and bioactive compounds of hawthorn fruit. Freeze-drying method showed lower energy consumption and better retention of quality traits compared to other methods. Different drying methods led to reduced antioxidant capacity and bioactive compound content.

FOODS (2021)

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Article Agricultural Engineering

Freeze-thaw and ultrasound pretreatment before microwave combined drying affects drying kinetics, cell structure and quality parameters of Platycodon grandiflorum

Yuan-yuan Liu et al.

Summary: The effects of freeze-thaw and ultrasound pretreatment on the drying kinetics, cell structure, and quality parameters of Platycodon grandiflorum were investigated. The pretreatments significantly improved mass transfer and affected the biomechanical properties of the cell wall. Ultrasound pretreatment was better in maintaining the original appearance, while freeze-thaw and freeze-ultrasound methods were ideal for preserving specific compounds and enhancing the drying rate.

INDUSTRIAL CROPS AND PRODUCTS (2021)

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Article Biochemistry & Molecular Biology

Effects of chitosan coating on freeze-drying of blueberry enhanced by ultrasound pre-treatment in sodium bicarbonate medium

Wenchao Liu et al.

Summary: The study found that ultrasound treatment and sodium bicarbonate soaking have a positive effect on improving the freeze-drying characteristics of blueberries, while chitosan coating has a negative impact. Chitosan coating strengthens the barrier effect of blueberry skin on juice overflow and weakens the moisture absorption capacity of dried blueberries. The best results for blueberry freeze-drying were achieved with the US-NaHCO3 + CH pretreatment.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

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Article Engineering, Chemical

Process effectiveness assessment by modeling the kinetics of lotus seed drying combining air-borne ultrasound and microwave vacuum

Weiwei Wang et al.

Summary: This study revealed that ultrasound has a significant impact on drying kinetics, reducing drying time and energy consumption. Combining ultrasound with microwave can enhance the drying process, with higher ultrasound power being more effective.

JOURNAL OF FOOD PROCESS ENGINEERING (2021)

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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)

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Review Food Science & Technology

Radio frequency pasteurization and disinfestation techniques applied on low-moisture foods

Hao Jiang et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2020)

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Article Engineering, Chemical

Effects of ultrasonic pretreatments on thermodynamic properties, water state, color kinetics, and free amino acid composition in microwave vacuum dried lotus seeds

Yingting Zhao et al.

DRYING TECHNOLOGY (2020)

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Article Engineering, Chemical

Effect of ultrasound-assisted osmotic dehydration pretreatment on the infrared drying of Pakchoi Stems

Xiao-Fei Wu et al.

DRYING TECHNOLOGY (2020)

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Review Food Science & Technology

Review of recent applications and research progress in hybrid and combined microwave-assisted drying of food products: Quality properties

Magdalena Zielinska et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2020)

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Article Engineering, Chemical

Drying kinetics and quality of carrots subjected to microwave-assisted drying preceded by combined pulsed electric field and ultrasound treatment

Artur Wiktor et al.

DRYING TECHNOLOGY (2020)

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Article Engineering, Chemical

Effects of ultrasound-assisted methods on the drying processes and quality of apple slices in microwave drying

Weiqiao Lv et al.

DRYING TECHNOLOGY (2020)

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Article Chemistry, Applied

Effects of ultrahigh pressure and ultrasound pretreatments on properties of strawberry chips prepared by vacuum-freeze drying

Lihui Zhang et al.

FOOD CHEMISTRY (2020)

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Article Food Science & Technology

Effects of different thawing methods on the quality of largemouth bass (Micropterus salmonides)

Luyun Cai et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

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Article Food Science & Technology

Physicochemical Properties and Protein Denaturation of Pork Longissimus Dorsi Muscle Subjected to Six Microwave-Based Thawing Methods

Ming-Ming Zhu et al.

FOODS (2020)

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Review Food Science & Technology

Recent developments in frying technologies applied to fresh foods

Xiaotian Zhang et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

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Article Acoustics

Effects of low-frequency ultrasonic pre-treatment in water/oil medium simulated system on the improved processing efficiency and quality of microwave-assisted vacuum fried potato chips

Ya Su et al.

ULTRASONICS SONOCHEMISTRY (2020)

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Article Food Science & Technology

Comparison of the effects of novel processing technologies and conventional thermal pasteurisation on the nutritional quality and aroma of Mandarin (Citrus unshiu) juice

Chuan-xiang Cheng et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2020)

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Article Food Science & Technology

Ultrasound-assisted osmotic dehydration pretreatment before pulsed fluidized bed microwave freeze-drying (PFBMFD) of Chinese yam

Linlin Li et al.

FOOD BIOSCIENCE (2020)

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Article Agricultural Engineering

Combining integrated ultrasonic-microwave technique with ethanol to maximise extraction of green coffee oil from Arabica coffee beans

Qiyu Chen et al.

INDUSTRIAL CROPS AND PRODUCTS (2020)

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Article Food Science & Technology

Effects of microwave combined with ultrasound treatment on the pasteurization and nutritional properties of bottle gourd (Lagenaria siceraria) juice

Manas Jyoti Das et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2020)

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Article Food Science & Technology

Water loss and partitioning of the oil fraction of mushroom chips using ultrasound-assisted vacuum frying

Shoma Devi et al.

FOOD BIOSCIENCE (2020)

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Article Food Science & Technology

Conventional heating, ultrasound and microwave treatments of milk: Fermentation efficiency and biological activities

Aliakbar Gholamhosseinpour et al.

INTERNATIONAL DAIRY JOURNAL (2020)

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Review Acoustics

Application of power ultrasound in freezing and thawing Processes: Effect on process efficiency and product quality

Liqing Qiu et al.

ULTRASONICS SONOCHEMISTRY (2020)

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Article Chemistry, Applied

Ultrasonic/microwave-assisted extraction of polysaccharides from Camptotheca acuminata fruits and its antitumor activity

Haiyao Sun et al.

CARBOHYDRATE POLYMERS (2019)

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Article Engineering, Chemical

Optimization of ultrasonic-assisted enzymatic extraction of β-carotene from orange processing waste

Homa Shahram et al.

JOURNAL OF FOOD PROCESS ENGINEERING (2019)

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Article Acoustics

Ultrasound-assisted intensification of a hybrid intermittent microwave - hot air drying process of potato: Quality aspects and energy consumption

Jalal Dehghannya et al.

ULTRASONICS (2019)

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Article Acoustics

Effect of ultrasonic on deterioration of oil in microwave vacuum frying and prediction of frying oil quality based on low field nuclear magnetic resonance (LF-NMR)

Yanan Sun et al.

ULTRASONICS SONOCHEMISTRY (2019)

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Article Acoustics

The application of unconventional technologies as pulsed electric field, ultrasound and microwave-vacuum drying in the production of dried cranberry snacks

Malgorzata Nowacka et al.

ULTRASONICS SONOCHEMISTRY (2019)

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Article Biotechnology & Applied Microbiology

Osmotic-ultrasound dehydration pretreatment improves moisture adsorption isotherms and water state of microwave-assisted vacuum fried purple-fleshed sweet potato slices

Kai Fan et al.

FOOD AND BIOPRODUCTS PROCESSING (2019)

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Article Agricultural Engineering

A method for extracting oil from tea (Camelia sinensis) seed by microwave in combination with ultrasonic and evaluation of its quality

Bin Hu et al.

INDUSTRIAL CROPS AND PRODUCTS (2019)

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Article Engineering, Chemical

Evaluation of extraction technologies and optimization of microwave and ultrasonic assisted consecutive extraction of phenolic antioxidants from winery byproducts

Jun Wang et al.

JOURNAL OF FOOD PROCESS ENGINEERING (2019)

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Review Food Science & Technology

Recent development of microwave fluidization technology for drying of fresh fruits and vegetables

Weiqiao Lv et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)

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Article Chemistry, Applied

Ultrasound-assisted thawing of mango pulp: Effect on thawing rate, sensory, and nutritional properties

Yi Liu et al.

FOOD CHEMISTRY (2019)

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Article Food Science & Technology

The synergistic effect of ultrasound and microwave on the physical, chemical, textural, and microstructural properties of vacuum fried Chinese yam (Dioscorea polystachya)

Bimal Chitrakar et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2019)

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Article Acoustics

Effects of ultrasonics combined with far infrared or microwave thawing on protein denaturation and moisture migration of Sciaenops ocellatus (red drum)

Luyun Cai et al.

ULTRASONICS SONOCHEMISTRY (2019)

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Article Acoustics

Dielectric properties of carrots affected by ultrasound treatment in water and oil medium simulated systems

Xin-li Ran et al.

ULTRASONICS SONOCHEMISTRY (2019)

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Article Biotechnology & Applied Microbiology

A hybrid vacuum frying process assisted by ultrasound and microwave to enhance the kinetics of moisture loss and quality of fried edamame

Md Mojaharul Islam et al.

FOOD AND BIOPRODUCTS PROCESSING (2019)

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Article Food Science & Technology

Study of heating characteristics for a continuous 915 MHz pilot scale microwave thawing system

Roujia Zhang et al.

FOOD CONTROL (2019)

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Article Engineering, Chemical

Effects of power input and food aspect ratio on microwave thawing process of frozen food in commercial oven

Waraporn Klinbun et al.

JOURNAL OF MICROWAVE POWER AND ELECTROMAGNETIC ENERGY (2019)

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Article Engineering, Chemical

Evaluation of quality properties and water mobility in vacuum microwave-dried carrot slices using pulse-spouted bed with hot air

Xiaohuang Cao et al.

DRYING TECHNOLOGY (2019)

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Article Food Science & Technology

Changes in myofibrillar protein gel quality of porcine longissimus muscle induced by its stuctural modification under different thawing methods

Fangfei Li et al.

MEAT SCIENCE (2019)

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Article Acoustics

A novel vacuum frying technology of apple slices combined with ultrasound and microwave

Abdulla Al Faruq et al.

ULTRASONICS SONOCHEMISTRY (2019)

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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)

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Article Food Science & Technology

Optimization of ultrasonic-microwave synergistic extraction of polysaccharides from Morchella conica

Na Xu et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2018)

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Review Agriculture, Multidisciplinary

Application of pretreatment methods on agricultural products prior to frying: a review

Ayobami Olayemi Oladejo et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2018)

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Article Engineering, Chemical

Ultrasound-assisted osmotic process on quality of microwave vacuum drying sweet potato

Camel Lagnika et al.

DRYING TECHNOLOGY (2018)

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Article Biotechnology & Applied Microbiology

Ultrasonic microwave-assisted vacuum frying technique as a novel frying method for potato chips at low frying temperature

Ya Su et al.

FOOD AND BIOPRODUCTS PROCESSING (2018)

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Selected chemical composition changes in microwave-convective dried parsley leaves affected by ultrasound and steaming pre-treatments - An optimization approach

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Enzyme-assisted ultrasonic-microwave synergistic extraction and UPLC-QTOF-MS analysis of flavonoids from Chinese water chestnut peels

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Green and solvent-free simultaneous ultrasonic-microwave assisted extraction of essential oil from white and black peppers

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Synergistic effects of ultrasound and microwave on the pumpkin slices qualities during ultrasound-assisted microwave vacuum frying

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Effect of microwaves and ultrasound on bioactive compounds and microbiological quality of blackberry juice

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Ultrasonic-microwave assisted extraction, characterization and biological activity of pectin from jackfruit peel

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Review Food Science & Technology

Titanium dioxide (TiO2) photocatalysis technology for nonthermal inactivation of microorganisms in foods

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Low frequency ultrasound pretreatment of carrot slices: Effect on the moisture migration and quality attributes by intermediate-wave infrared radiation drying

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Enhancement of water removing and the quality of fried purple-fleshed sweet potato in the vacuum frying by combined power ultrasound and microwave technology

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ULTRASONICS SONOCHEMISTRY (2018)

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Effects of ultrasound pretreatments on the quality of fried sweet potato (Ipomea batatas) chips during microwave-assisted vacuum frying

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Improving the energy efficiency and the quality of fried products using a novel vacuum frying assisted by combined ultrasound and microwave technology

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INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2018)

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Ultrasonication as pretreatment for drying of tomato slices in a hot air-microwave hybrid oven

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Hot air drying of purple-fleshed sweet potato with contact ultrasound assistance

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Alternative Thawing Methods for the Blanched/Non-Blanched Potato Cubes: Microwave, Ohmic, and Carbon Fiber Plate Assisted Cabin Thawing

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Optimization of ultrasonic-microwave assisted extraction of oligosaccharides from lotus (Nelumbo nucifera Gaertn.) seeds

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Effects of different thawing methods on the quality of chicken breast

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Optimization of simultaneous microwave/ultrasonic-assisted extraction of phenolic compounds from walnut flour using response surface methodology

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Microwave processing techniques and their recent applications in the food industry

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Microwave-assisted food processing technologies for enhancing product quality and process efficiency: A review of recent developments

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The effect of high power airborne ultrasound and microwaves on convective drying effectiveness and quality of green pepper

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A review and research trends in alternate frying technologies

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CURRENT OPINION IN FOOD SCIENCE (2017)

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The impact of ultrasound and steam blanching pre-treatments on the drying kinetics, energy consumption and selected properties of parsley leaves

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Ultrasound pre-treatment enhances the carrot drying and rehydration

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FOOD RESEARCH INTERNATIONAL (2016)

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Simultaneous synergistic microwave-ultrasonic extraction and hydrolysis for preparation of trans-resveratrol in tree peony seed oil-extracted residues using imidazolium-based ionic liquid

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Protective role of vacuum vs. atmospheric frying on PUFA balance and lipid oxidation

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INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2016)

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High power airborne ultrasound assist in combined drying of raspberries

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Application of novel microwave-assisted vacuum frying to reduce the oil uptake and improve the quality of potato chips

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US-Assisted Convective Drying of Biological Materials

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DRYING TECHNOLOGY (2015)

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Analysis of the combinative effect of ultrasound and microwave power on Saccharomyces cerevisiae in orange juice processing

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The principles of ultrasound and its application in freezing related processes of food materials: A review

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Effects of thermal, microwave, and ultrasound pretreatments on antioxidative capacity of enzymatic milk protein concentrate hydrolysates

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Effect of Microwave-Assisted Vacuum Frying on the Quality of Potato Chips

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DRYING TECHNOLOGY (2014)

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Air-borne ultrasound application in the convective drying of strawberry

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Physico-chemical changes occurring in oil when atmospheric frying is combined with post-frying vacuum application

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FOOD CHEMISTRY (2013)

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Article Food Science & Technology

Effects of microwave and ultrasound pretreatments on enzymolysis of milk protein concentrate with different enzymes

Hankie Uluko et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2013)

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Review Food Science & Technology

Ultrasonics in food processing - Food quality assurance and food safety

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TRENDS IN FOOD SCIENCE & TECHNOLOGY (2012)

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Extraction of polysaccharide from Ganoderma lucidum and its immune enhancement activity

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Article Biochemistry & Molecular Biology

Optimization of ultrasonic/microwave assisted extraction (UMAE) of polysaccharides from Inonotus obliquus and evaluation of its anti-tumor activities

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Effect of microwave pretreatment on mass transfer during deep-fat frying of chicken nugget

M. O. Ngadi et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2009)

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Ultrasonically enhanced osmotic pretreatment of sea cucumber prior to microwave freeze drying

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DRYING TECHNOLOGY (2008)

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Optimization and comparison of ultrasound/microwave assisted extraction (UMAE) and ultrasonic assisted extraction (UAE) of lycopene from tomatoes

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ULTRASONICS SONOCHEMISTRY (2008)

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Food drying process by power ultrasound

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ULTRASONICS (2006)

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Freezing/defrosting/frying of sardine fillets.: Influence of slow and quick defrosting on protein quality

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