Effects of high-intensity ultrasound on drying kinetics and antioxidant properties of passion fruit peel

Journal of Food Engineering

Volumn 170, Issue , 2015, Pages 108-118

  Do Nascimento, Elisabete M G C ^a   Mulet, Antonio ^b   Ascheri, José Luis Ramírez ^c   De Carvalho, Carlos Wanderlei Piler ^c   Cárcel, Juan A ^b  

^a FEDERAL RURAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^c EMBRAPA AGROINDÚSTRIA DE ALIMENTOS   (Brazil)

Author keywords

Antioxidants; Convective drying; Diffusivity; Mass transfer resistance; Ultrasonics

Indexed keywords

AGENTS; ANTIOXIDANTS; DIFFUSION; DRYING; FICK'S LAWS; FRUITS; KINETICS; MASS TRANSFER; PLANTS (BOTANY);

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT POTENTIAL; ANTIOXIDANT PROPERTIES; CONVECTIVE DRYING; EFFECTIVE DIFFUSIVITIES; HIGH INTENSITY ULTRASOUNDS; MASS TRANSFER RESISTANCES; TOTAL PHENOLIC CONTENT;

ULTRASONICS;

EID: 84952864533     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2015.09.015     Document Type: Article

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