Background Drying is one of the most popular methods of preserving a wide variety of food
and agricultural products. Unfortunately, this unit operation may negatively influence product …

In food processing, the applications of ultrasound can be divided into two categories, namely
replacing traditional technologies and assisting traditional technologies. In the latter case …

Nutrient damage and high energy consumption are the challenges of convective drying to
achieve food security and economic stability. Wild berries have high nutritional value, but …

Fruits and vegetables are very perishable commodities that have enormous industrial and
commercial importance. To preserve its quality attributes, increase shelf life, and reduce …

The effect of drying air temperature and power ultrasound (US) application on the drying
curves of apples (var. Granny Smith) and on the quality (total polyphenol (TPC) and …

The effectiveness of hybrid drying based on convective drying with application of ultrasound
and microwave enhancement is the main subject of the studies. The drying kinetics, energy …

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 …

Consumers currently demand more nutritious food, which is minimally processed and
naturally produced. Flavonoids are one of the major plant metabolites found throughout the …

Drying is a widespread concept in the food industry, typically used to convert a surplus crop
into a shelf-stable commodity. With advancement of technology, however, there is interest in …

The use of non-thermal technologies, such as power ultrasound, is mostly suitable for the
drying of thermolabile food materials. Thereby, the air-borne ultrasonic application as a …