Food drying process by power ultrasound.

By S. D. L. Fuente-Blanco, E. Sarabia, V. Acosta-Aparicio, A. Blanco-Blanco, J. Gallego‐Juárez. Ultrasonics, 2006

343 citations recorded by the source corpus.

Subfields: Biotechnology, Food Science, Materials Chemistry

View Paper: https://www.semanticscholar.org/paper/2158c0cd33abfda4a430f7c84810f8a1153ada60

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Biotechnology

1. M. Hayes
2. S. Bleakley

In Food Science

1. F. Chemat
2. S. Bleakley
3. M. Hayes

In Materials Chemistry

1. M. Hayes
2. S. Bleakley

Citations in the corpus

• Applications of ultrasound in food technology: Processing, preservation and extraction. (2011, background): “Ultrasonically assisted air drying continues to be the focus of considerable attention [83], with new developments now appearing in the design of fluidized bed-type systems [84].”
• Advances in application of ultrasound in food processing: A review (2020, background): “The removal of water is facilitated by the phenomenon of “sponge effect”, improving the water diffusion from the interior to the surface of the product [44].”