ArticleUltrasonics sonochemistry2022
Airborne ultrasonic application on hot air-drying of pork liver. Intensification of moisture transport and impact on protein solubility.
Article in Ultrasonics sonochemistry, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed.
- Effect of freeze-thaw and PEF pretreatments on the kinetics and microstructure of convective and ultrasound-assisted drying of orange peel.NPJ science of food · 2024Article
- Effects of contact ultrasound coupled with infrared radiation on drying kinetics, water migration and physical properties of beef during hot air drying.Ultrasonics sonochemistry · 2024Article
- Real-Time Monitoring of the Quality Changes in Shrimp (Foods (Basel, Switzerland) · 2022Article
- Physicochemical and Techno-Functional Properties of Dried and Defatted Porcine Liver.Biomolecules · 2022Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Nowadays, there is increasing interest in developing strategies for the efficient and sustainable use of animal by-products, such as pork liver. In order to stabilize the product, a prior dehydration stage may be required due to its high perishability. The water removal process of pork liver is energy costly and time consuming, which justifies its intensification using novel technologies. In this sense, the aim of this study was to assess the effect of the airborne application of power ultrasound on the hot air-drying of pork liver. For that purpose, drying experiments were carried out at 30, 40, 50, 60 and 70 °C on pork liver cylinders at 2 m·s
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