Effect of ultrasound-assisted osmotic dehydration on the drying kinetics, water state, and physicochemical properties of microwave vacuum-dried potato slices

The effects of pre-treatments on the drying characteristics, water state, thermal properties, and bulk shrinkage of potato slices during microwave vacuum drying (MVD) were investigated. The pre-treatment included ultrasound in distilled water (USOD-0%), and ultrasound-assisted osmotic dehydration in...

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Detalles Bibliográficos
Autores principales: Cheng, Xinfeng, Wang, Shihao, Shahid Iqbal, Muhammad, Pan, Ling, Hong, Lijie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10470384/
https://www.ncbi.nlm.nih.gov/pubmed/37625257
http://dx.doi.org/10.1016/j.ultsonch.2023.106557

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10470384/
https://www.ncbi.nlm.nih.gov/pubmed/37625257
http://dx.doi.org/10.1016/j.ultsonch.2023.106557

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