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Influence of applied time and power of ultrasonic pretreatment on convective drying of potato slices |
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| Authors: | Jarahizadeh Hadis Taghian Dinani Somayeh |
| Affiliation: | 1.Department of Food Science, Shahreza Branch, Islamic Azad University, Shahreza, Iran ; |
| Abstract: | Food Science and Biotechnology - Ultrasound is a novel technology that can be applied as a pretreatment for the convective drying in order to reduce its undeniable shortcomings. The objectives of... |
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