Novel edible coatings pretreatment for enhancing drying performance and physicochemical properties of cherry fruits during multi-frequency ultrasonic vacuum far infrared radiation — Radio frequency vacuum segmented combination drying

Novel edible coatings pretreatment for enhancing drying performance and physicochemical properties of cherry fruits during multi-frequency ultrasonic vacuum far infrared radiation — Radio frequency vacuum segmented combination drying

To maximize the drying efficiency and physicochemical quality of cherry fruits while minimizing energy consumption, this study investigated the effects of novel edible coatings (sodium carboxymethyl cellulose (CMC-Na) and sodium alginate (SA)) pretreatment combined with multi-frequency ultrasonic va...

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Bibliographic Details
Main Authors:	Zepeng Zang, Xiaopeng Huang, Guojun Ma, Fangxin Wan, Yanrui Xu, Qiaozhu Zhao, Bowen Wu, Hongyang Lu, Zelin Liu
Format:	Article
Language:	English
Published:	Elsevier 2025-05-01
Series:	Ultrasonics Sonochemistry
Subjects:	Cherry Multi-frequency ultrasonic Edible coatings pretreatment Radio frequency vacuum drying Segmented combination drying
Online Access:	http://www.sciencedirect.com/science/article/pii/S1350417725000859
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