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 …

Ultrasound was combined with ethanol to improve different aspects of carrot convective
drying, evaluating both processing and product quality. The ultrasound in water treatment …

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 …

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 …

Plants need to be protected against pests and diseases, so as to assure an adequate
production, and therefore to contribute to food security. However, some of the used …

Process intensification (PI) is a strategy aimed at transforming conventional chemical
processes into more economical, productive and green processes. Its fundamental concept …

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 …

The aim of this study was to evaluate the effect of temperature and ultrasound application on
drying kinetics and antioxidant potential of passion fruit peel. To this end, drying experiments …

The aim of these studies was to investigate the influence of airborne ultrasound-assisted
convective drying and microwave-assisted convective drying, as well as their combination …