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- W4313462080 abstract "The ultrasound technology has enumerated for minimizing processing, ensuring safety and enhancing the quality of food products. This chapter sheds some light on the mechanisms of ultrasound and its applications in decontamination, drying and freezing of fruits and vegetables (FAV). The chapter also discusses the influence of ultrasound pretreatment and ultrasound-assisted drying on the drying of FAV. The applications of ultrasound on initiation of ice nucleation, improving rate of freezing and controlling the size and shape of crystals has also been discussed in detail. Apart from this, the impact of ultrasound-assisted freezing on the food quality has been highlighted. In addition, the negative impacts of power ultrasound on FAV preservation has been presented." @default.
- W4313462080 created "2023-01-06" @default.
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- W4313462080 date "2023-01-03" @default.
- W4313462080 modified "2023-09-23" @default.
- W4313462080 title "Scope of Ultrasound Technology for Preservation Of Fruits and Vegetables" @default.
- W4313462080 doi "https://doi.org/10.1201/9781003304999-10" @default.
- W4313462080 hasPublicationYear "2023" @default.
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