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...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2021-05-01
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| Series: | Ultrasonics Sonochemistry |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417721000523 |