Effect of ultrasound pre-treatment on the kinetics and thermodynamic properties of guava slices drying process

• Published in: Innovative food science & emerging technologies Vol. 66; p. 102507
• Main Authors: Santos, Newton Carlos, Almeida, Raphael Lucas Jacinto, da Silva, Gabriel Monteiro, Monteiro, Shênia Santos, André, Anastácia Maria M.C.N.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.12.2020
• Subjects: activation energy; Alternative drying methods; enthalpy; entropy; Food preservation; food science; Gibbs free energy; guavas; Mathematical modeling; moisture diffusivity; ovens; processing time; sonication; Sonication time; ultrasonics; Food preservation; Sonication time; Mathematical modeling; Alternative drying methods

The present work aims to evaluate the influence of sonication pre-treatment on the drying kinetics of guava circular slices in electric oven. Circular guava slices with 6.0 mm thickness were pre-treated with ultrasound for 0 min, 10 min, and 20 min, respectively. Drying kinetics experiments were per...