ArticleUltrasonics sonochemistry2022
Developing ultrasound-assisted hot-air and infrared drying technology for sweet potatoes.
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 11 papers.
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Who cites it
11 citing papers in PubMed.
- Different Drying Techniques and Their Impact on Physicochemical Properties of Sweet Potato: A Review.Journal of food science · 2025Review
- Impact of various drying technologies for evaluation of drying kinetics, energy consumption, physical and bioactive properties of Rose flower.Scientific reports · 2025Article
- Effect of cold plasma and ultrasonic pretreatment on drying characteristics and nutritional quality of vacuum freeze-dried kiwifruit crisps.Ultrasonics sonochemistry · 2025Article
- Advances in the Application of Infrared in Food Processing for Improved Food Quality and Microbial Inactivation.Foods (Basel, Switzerland) · 2024Review
- Osmotic Dehydration Model for Sweet Potato Varieties in Sugar Beet Molasses Using the Peleg Model and Fitting Absorption Data Using the Guggenheim-Anderson-de Boer Model.Foods (Basel, Switzerland) · 2024Article
- Effect of Microwave-Based Dry Blanching on Drying of Potato Slices: A Comparative Study.ACS omega · 2024Article
- Evaluating Kinetics of Convection Drying and Microstructure Characteristics of Asian Seabass Fish Skin without and with Ultrasound Pretreatment.Foods (Basel, Switzerland) · 2023Article
- Drying kinetics and quality dynamics of ultrasound-assisted dried selenium-enriched germinated black rice.Ultrasonics sonochemistry · 2023Article
- Effect of Ultrasonic Pretreatment on the Far-Infrared Drying Process and Quality Characteristics of Licorice.Foods (Basel, Switzerland) · 2023Article
- Influence of Air-Drying Conditions on Quality, Bioactive Composition and Sensorial Attributes of Sweet Potato Chips.Foods (Basel, Switzerland) · 2023Article
- Individual and interactive effect of ultrasound pre-treatment on drying kinetics and biochemical qualities of food: A critical review.Ultrasonics sonochemistry · 2023Review
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The influence of ultrasound (US) pretreatments combined with infrared (IRD) and hot-air (HAD) drying on drying kinetics, mathematical modeling, bioactive compounds (antioxidant activities, Vitamin C, phenolics, and flavonoid contents), qualitative properties (β-carotene, total carotenoids, color indexes, textural profile), enzyme inactivation, and exergetic analysis of sweet potatoes. The US pretreatment at 40 kHz combined with IRD and HAD (70 °C) significantly lessened the drying time and water contents. Besides, it did not affect the sweet potato's bioactive components and other quality-related attributes. The samples' activation energy (E
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