Vacuum freeze-drying of biological materials is one of the best methods of water removal,
with final products of highest quality. The solid state of water during freeze-drying protects …

Ultrasonic processing has attracted increasing attention by people because ultrasonic
technology may represent a flexible 'green'alternative for energy efficient processes. The …

This study presents a state-of-the-art overview on the application of ultrasound technology in
the drying of food products, including the ultrasound pre-treatment and ultrasound assisted …

The preservation of agri-products with a high moisture content like fruits and vegetables is
challenging. Traditional dehydration techniques (sun drying and hot air drying) were used to …

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 …

Freeze drying (FD) is an important and highly effective technology in food industry for
retaining the quality in final dried product. This drying technique is performed at lower …

Among different effects, both ultrasound and ethanol technologies change the product
structure and promote mass transfer when used as pre-treatments to improve the food …

Drying is one of the foremost and important steps during the processing of agricultural crops,
medicinal plants and herbs to preserve their properties. The present review provides a …

This review aims at comprehensively presenting the state-of-the-art of Ultrasound-Assisted
Drying (UAD). UAD represents a promising hybrid drying technique that enhances drying …

For the first time, the ethanol as pre-treatment to the ultrasound-assisted convective drying of
food was evaluated. Pre-treatments were performed by immersion of apple slices in ethanol …