Effect of Ultrasonic Pretreatment on Melon Drying and Computational Fluid Dynamic Modelling of Thermal Profile

Research background: Drying is one of the most traditional processes of food preservation. Optimizing the process can result in a competitive product on the market regarding its price and quality. A common method in use as a pretreatment to drying is ultrasound. The goal of this work is to analyze d...

Täydet tiedot

Tallennettuna:
Bibliografiset tiedot
Julkaisussa:Food Technol Biotechnol
Päätekijät: Fernandes da Silva, João Henrique, da Silva Neto, José Sabino, Souza da Silva, Edilene, de Souza Cavalcanti, Danilo Emídio, Azoubel, Patrícia Moreira, Benachour, Mohand
Aineistotyyppi: Artigo
Kieli:Inglês
Julkaistu: University of Zagreb Faculty of Food Technology and Biotechnology 2020
Aiheet:
Original Scientific Papers
Linkit:https://ncbi.nlm.nih.gov/pmc/articles/PMC7821775/
https://ncbi.nlm.nih.gov/pubmed/33505201
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.17113/ftb.58.04.20.6813
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