Intensification of ultrasonic processes for diversified applications, including environmental
remediation, extractions, food processes, and synthesis of materials, has received attention …

Pretreatment is widely used before drying of agro-products to inactivate enzymes, enhance
drying process and improve quality of dried products. In current work, the influence of …

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 …

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 …

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 most vital preservation techniques used in the food industry. It demands
different levels of energy to produce commercially high-quality-dried food products. Novel …

The physical mechanisms of heat and mass transfer enhancement by ultrasound have been
identified by people. Basically, the effect of 'cavitation'induced by ultrasound is the main …

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

Drying plays a critical role in processing of various food and bioproducts as significant
amount of moisture need to be removed for further processing. The rate of moisture removal …

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 …