In recent years, fruits and vegetables have received considerable attention, as these
materials have been reported to contain a wide array of phytochemicals, which are claimed …

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, the effect of the ultrasound and osmotic dehydration pretreatments before the
convective drying of the persimmon fruit was assessed via their drying behavior and quality …

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 …

Sanhua plum is difficult to dehydrate because of its epicuticular wax and dense pulp.
Therefore, it is necessary to pretreat Sanhua plum to enhance its dehydration efficiency. In …

This study investigated the effects of multi-frequency mode ultrasound and vacuum
technology on the water loss (WL) of garlic slices during osmotic dehydration (OD), and their …

This study evaluates the production of biodiesel and ethanol from spent coffee grounds
(SCG). The extraction of oil from SCG, biodiesel production and ethanol production …

Background: Deep-fat fried foods are widely popular due to their distinct organoleptic and
sensory characteristics. Deep-fat frying allows physical and chemical structural changes at …

This review presents an updated analysis regarding the application of ultrasound
technology in fruits, vegetables and their derivatives. The relationship among structure …

The influence of ultrasonic frequency (20 kHz) and glucose pretreatments either alone or in
combination on the drying of sweet potato slices (3 mm) using a hot-air dryer at 60° C was …