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Drying characteristics and quality attributes of apple slices dried by a non-thermal ultrasonic contact drying method
Drying is one of the most prevalent methods to reduce water activity and preserve foods. However, it is also the most energy-intensive food processing unit operation. Although a number of drying methods have been proposed and tested for the purpose of achieving a time- and energy-efficient drying pr...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7960537/ https://www.ncbi.nlm.nih.gov/pubmed/33714089 http://dx.doi.org/10.1016/j.ultsonch.2021.105510 |