| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6488603 | Food and Bioproducts Processing | 2012 | 9 Pages |
Abstract
⺠The effect of ultrasound on the drying kinetics and microstructure of eggplant was addressed. ⺠Drying time was shortened by 75% when the maximum ultrasonic power was applied. ⺠Ultrasound improved both internal and external water transport. ⺠A moderate ultrasonic power preserved the microstructure better than conventional drying.
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Physical Sciences and Engineering
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Authors
A. Puig, I. Perez-Munuera, J.A. Carcel, I. Hernando, J.V. Garcia-Perez,