Ultrasound as pretreatment to convective drying of Andean blackberry (Rubus glaucus Benth)

Ultrasonics Sonochemistry

Volumn 22, Issue , 2015, Pages 205-210

  Romero J , Carlos A ^a,b   Yépez V , Byron D ^a  

^a UNIVERSIDAD JORGE TADEO LOZANO   (Colombia)

^b NONE   (United States)

Author keywords

Andean blackberry; Antioxidant activity; Convective drying kinetics; Ultrasound

Indexed keywords

ANTIOXIDANTS; HEAT CONVECTION; PLANTS (BOTANY); ULTRASONICS;

ANDEAN BLACKBERRY; ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT COMPOUNDS; BOX-BEHNKEN EXPERIMENTAL DESIGN; CONVECTIVE DRYING; DEHYDRATED PRODUCTS; ULTRASOUND VIBRATION; VIBRATION AMPLITUDE;

DRYING;

ANTIOXIDANT;

AIR TEMPERATURE; ANTIOXIDANT ACTIVITY; ARTICLE; BLACKBERRY; EXPERIMENTAL DESIGN; FOOD PROCESSING; HUMIDITY; KINETICS; MOISTURE; OXIDATION; PRIORITY JOURNAL; REPRODUCIBILITY; ROTATION; SURFACE PROPERTY; THERMODYNAMICS; ULTRASOUND; VIBRATION; WATER CONTENT; AIR; CHEMISTRY; DESICCATION; FOOD HANDLING; PROCEDURES; RUBUS; TEMPERATURE; TIME;

AIR; ANTIOXIDANTS; CONVECTION; DESICCATION; FOOD HANDLING; RUBUS; TEMPERATURE; TIME FACTORS; ULTRASONICS;

EID: 84906787800     PISSN: 13504177     EISSN: 18732828     Source Type: Journal    
DOI: 10.1016/j.ultsonch.2014.06.011     Document Type: Article

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