کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6488603 43054 2012 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Moisture loss kinetics and microstructural changes in eggplant (Solanum melongena L.) during conventional and ultrasonically assisted convective drying
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی بیو مهندسی (مهندسی زیستی)
پیش نمایش صفحه اول مقاله
Moisture loss kinetics and microstructural changes in eggplant (Solanum melongena L.) during conventional and ultrasonically assisted convective drying
چکیده انگلیسی
► The effect of ultrasound on the drying kinetics and microstructure of eggplant was addressed. ► Drying time was shortened by 75% when the maximum ultrasonic power was applied. ► Ultrasound improved both internal and external water transport. ► A moderate ultrasonic power preserved the microstructure better than conventional drying.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food and Bioproducts Processing - Volume 90, Issue 4, October 2012, Pages 624-632
نویسندگان
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