This study aimed at investigating the performances of air drying of blackberries assisted by
airborne ultrasound and contact ultrasound. The drying experiments were conducted in a …

Background Low‐temperature drying is considered to be a promising technique for food
processing. It preserves thermolabile compounds and might be intensified by acoustic …

A new approach to fruit drying with the application of ultrasound to enhance convective and
combined convective–microwave drying is presented. High-power ultrasound was used in …

A self-designed hot-air convective dryer coupled with contacting ultrasound system was
used for the dehydration of garlic slices. Contacting ultrasound significantly accelerated the …

Dehydration of fruits is an alternative to reduce post-harvest loss of fruits and also a process
to produce dried fruits, which can be directly consumed or become part of foodstuffs like …

The application of airborne ultrasound is a promising technology in the drying of foods,
particularly to fruits and vegetables. In this paper, designs of dryers using ultrasound to …

This review focuses on the many contributions of ultrasound technologies for fruit drying
toward the United Nations Sustainable Development Goals (SDG). Along this review …

In this study, we evaluated the use of ultrasound as a pretreatment for convective drying of
Andean blackberry (Rubus glaucus Benth). For this, a Box-Behnken experimental design …

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 …

This work studied the influences of water blanching pretreatment (30 s), surface contacting
ultrasound (492.3 and 1131.1 W/m 2) assisted air drying, and their combination on drying …