Food Science and Technology

Effect of freeze-thaw and PEF pretreatments on the kinetics and microstructure of convective and ultrasound-assisted drying of orange peel

B. Llavata, R. E. Mello, et al.

Discover how combining freeze-thaw and pulsed electric field pretreatments with ultrasound-assisted drying can significantly enhance the drying efficiency and structural preservation of orange peels. This research was conducted by Beatriz Llavata, Ronaldo E. Mello, Amparo Quiles, Jefferson L. G. Correa, and Juan A. Cárcel.

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