Influence of power ultrasound application on drying kinetics of apple and its antioxidant and microstructural properties

By Óscar Rodríguez, J. Santacatalina, S. Simal, J. V. García-Pérez, A. Femenia, C. Rosselló. 2014

195 citations recorded by the source corpus.

Abstract The effect of drying air temperature and power ultrasound (US) application on the drying curves of apples (var. Granny Smith) and on the quality (total polyphenol (TPC) and flavonoid (FC) contents, the antioxidant activity (AA) and microstructure after drying) have been evaluated. Drying curves were studied at air temperatures of 30 °C, 50 °C, and 70 °C; without ultrasound (AIR) and using two levels of ultrasonic power: 18.5 kW/m3 (AIR + US1) and 30.8 kW/m3 (AIR + US2), being the drying time significantly (p

Subfields: Biotechnology, Food Science

View Paper: https://www.semanticscholar.org/paper/d43427b4e76e1671773d659460db9189f860b090

How researchers see this paper

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

1. Rahul S. Mor
2. Nitya Bhargava
3. Kshitiz Kumar
4. V. S. Sharanagat

Citations in the corpus

• Advances in application of ultrasound in food processing: A review (2020, background): “Ultrasound treatment of eggplant before drying significantly decreases the duration of drying and preservation of microstructure [49].”