A novel dehydration technique for carrot slices implementing ultrasound and vacuum drying methods.


A novel drying technique using a combination of ultrasound and vacuum dehydration was developed to shorten the drying time and improve the quality of carrot slices. Carrot slices were dried with ultrasonic vacuum (USV) drying and vacuum drying at 65 °C and 75 °C. The drying rate was significantly influenced by the drying techniques and temperatures… (More)
DOI: 10.1016/j.ultsonch.2015.11.026


Figures and Tables

Sorry, we couldn't extract any figures or tables for this paper.

Slides referencing similar topics