Thermoultrasound and microwave-assisted freeze-thaw pretreatments for improving infrared drying and quality characteristics of red dragon fruit slices
The effects of thermoultrasound (US-FT), microwave (MW-FT), and room temperature (RT-FT) freeze–thaw pretreatments were evaluated for improving drying kinetics and quality during infrared drying (IRD) of red dragon fruit slices (RDFS). Results indicated that microstructural alterations induced by th...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-12-01
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| Series: | Ultrasonics Sonochemistry |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417722003212 |