Ultrasonic pretreatment of carrot slices: Effects of sonication source on drying kinetics and product quality
Abstract: In this study effects of ultrasonic pretreatment with different sonication sources on drying behavior of carrot slices were evaluated. Fresh carrot slices were pretreated with ultrasonic probe at 65, 75 and 85 W or ultrasonic bath at 10, 20 and 30°C for 3, 5 and 10 min before air drying. W...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Academia Brasileira de Ciências
|
| Series: | Anais da Academia Brasileira de Ciências |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652019000500905&lng=en&tlng=en |