The application of power ultrasound could constitute a way of improving traditional
convective drying systems. The different effects produced by the application of power …

In order to obtain a simplified equation for the mathematical description of drying kinetics, an
analytical solution of a mass transfer equation with concentration-dependent shrinkage and …

Power ultrasound is considered to be a novel and promising technology with which to
improve heat and mass transfer phenomena in drying processes. The aim of this work was …

Desorption isotherms of cured and cooked beef and pork were obtained in a temperature
range 10–50° C using the Novasina AWC203 multi-channel system. Beef and pork …

The use of antioxidant extracts obtained from natural products is highly relevant in the food,
chemical and pharmaceutical industry. The mathematical analysis of the antioxidant …

Desorption isotherms of kheer, a rice based partially heat concentrated and sweetened
Indian milk dessert, were obtained in the temperature range of 10–40° C. The desorption …

Several freeze-drying and spray-drying methods were investigated in relation to the
retention of immunoglobulins (Ig) A, IgG, and IgM. Spray drying produced human milk …

The weight and water loss of 6 mm thick pineapple slabs (one of a six part of slice) were
analyzed during osmotic dehydration in sucrose solution at different temperatures (50, 60 …

The desorption isotherms of apples of the Granny Smith variety, treated with 0.5% citric acid
aqueous solution, were determined using the gravimetric static method. Experiments at …

ABSTRACT A simplification of boundary conditions of the mass transfer equation in food
drying was obtained. An average distribution constant between food and air humidity was …