The impact of ultrasound and steam blanching pre-treatments on the drying kinetics, energy consumption and selected properties of parsley leaves

Applied Acoustics - Tập 103 - Trang 148-156 - 2016
Magdalena Sledz1, Artur Wiktor1, Katarzyna Rybak1, Malgorzata Nowacka1, Dorota Witrowa-Rajchert1
1Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776, Warsaw, Poland

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Applied Acoustics

Tập 103

148-156

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