Effects of tri-frequency ultrasound-ethanol pretreatment combined with infrared convection drying on the quality properties and drying characteristics of scallion stalk.
Cunshan ZhouZezhi WangXule WangAbu Ea YagoubHaile MaYanhui SunXiaojie YuPublished in: Journal of the science of food and agriculture (2020)
The tri-frequency ultrasound-ethanol pretreatment has effectively improved the drying process and quality characteristics of the dried scallion. Therefore, this research has a great contribution to the drying technology, as evident in the remarkable reduction in drying time and the improvement in the quality of the end product. © 2020 Society of Chemical Industry.