Application of ultrasound technology in the drying of food products-Reference-Cited by-同舟云学术

Application of ultrasound technology in the drying of food products

Published:2020-05 Issue: Volume:63 Page:104950
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Huang Dan,Men Kaiyang,Li Dapeng,Wen Tao,Gong Zhongliang,Sunden Bengt,Wu Zan

Funder

Research and Development

Hunan Provincial Department of Education Project

Research Foundation

Central South University

Hunan Provincial Natural Science Foundation

Publisher

Elsevier BV

Subject

Acoustics and Ultrasonics,Radiology, Nuclear Medicine and imaging,Chemical Engineering (miscellaneous),Inorganic Chemistry,Organic Chemistry,Environmental Chemistry

Reference88 articles.

1. Food drying enhancement by ultrasound – a review;Musielak;Trends Food Sci. Technol.,2016

2. Use of ultrasound pretreatment in drying of fruits: drying rates, quality attributes, and shelf life extension;Mothibe;Drying Technol.,2011

3. The effectiveness of combined infrared and hot-air drying strategies for sweet potato;Onwude;J. Food Eng.,2019

4. Improvements of drying rate and structural quality of microwave-vacuum dried carrot by freeze-thaw pretreatment;Ando;Lwt,2019

5. Comparison of electrohydrodynamic and hot-air drying of the quince slices;Elmizadeh;Innovative Food Sci. Emerg. Technol.,2017

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