Multi-frequency power ultrasound as a novel approach improves intermediate-wave infrared drying process and quality attributes of pineapple slices

Multi-frequency power ultrasound as a novel approach improves intermediate-wave infrared drying process and quality attributes of pineapple slices

This study evaluated the effect of mono-frequency ultrasound (MFU, 20 kHz), dual-frequency ultrasound (DFU, 20/40 kHz), and tri-frequency ultrasound (TFU, 20/40/60 kHz) on mass transfer, drying kinetics, and quality properties of infrared-dried pineapple slices. Pretreatments were conducted in disti...

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Bibliographic Details
Main Authors: Hu, Y. (Author), Ma, H. (Author), Mujumdar, A.S (Author), Sylvain Tiliwa, E. (Author), Wang, B. (Author), Wei, B. (Author), Xu, B. (Author), Zhang, L. (Author), Zhou, C. (Author)
Format: Article
Language:English
Published: Elsevier B.V. 2022
Subjects:
Bioactive compounds
Bromelain
Drying process
Drying quality
Drying time
Ethanol
Ethanol solutions
Flavor
Flavor compounds
Intermediate waves
Mass transfer
Microstructure
Multi frequency
Nutrients
Power ultrasound
Pre-treatments
Quality control
Ultrasonics
Ultrasound-assisted ethanol solution pretreatment
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