Abstract Effects of ultrasonic treatment on emulsifying properties and structure of peanut
protein isolate (PPI) were evaluated by analysis of particle size distribution, protein surface …

In this study, the effect of ultrasonic pre-treatment on osmotic dehydration of kiwi slices was
investigated. Kiwi fruit slices were subjected to ultrasonic pre-treatment in a sonication water …

The effects of pre-treatments on the drying characteristics, water state, thermal properties,
and bulk shrinkage of potato slices during microwave vacuum drying (MVD) were …

The aim of this study was to analyze the effect of the application of dry and wet sucrose
infusions, as pretreatments previous to air-and freeze-drying, on mechanical and physical …

Climate change affects fruit crops' growth and development by delaying fruit ripening,
reducing color development, and lowering fruit quality and yield. The irregular date palm fruit …

Application of pre-treatments such as electrical methods, and ultrasound are being used for
decreasing the processing time and/or preserving the quality of the foodstuffs in drying …

Desorption isotherms of fresh and osmotically treated (70%, 30° C) apricots have been
measured at 30, 45 and 60° C by the static gravimetric method. A differential scanning …

Moisture adsorption isotherms and thermodynamic properties of dried Chlorella
pyrenoidesa and Spirulina platensis powders were investigated by using a static gravimetric …

This study investigated the effects of ultrasound pretreatments on the drying kinetics of
yellow cassava during convective hot air drying. Sliced yellow cassava samples were …

In the present investigation, the cape gooseberry (Physalis peruviana L.) was preserved by
the application of osmotic dehydration (sugar solution) with ultrasonication. The experiments …