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Enhancing jackfruit infrared drying by combining ultrasound treatments: Effect on drying characteristics, quality

Bengang Wu1, Xiuyu Guo2, Yiting Guo2

  • 1School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.

Food Chemistry
|May 2, 2021
PubMed

Keywords:
Drying kineticsInfrared dryingJackfruitMicrostructureQualityUltrasound

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