English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Aiming to decrease the water content during the air-drying process of unripe banana slices, ultrasound (US) pre-treatments (25 °C) for 20 and 25 min at 9.38 and 25.63 W/L ultrasonic volumetric power were evaluated. Air-drying was performed at 50 and 60 °C for 360 min. Unripe banana slices pretreated at 25.63 W/L did not improve water migration, under either air-drying temperature, while slices pretreated at 9.38 W/L resulted in an increase in water effective diffusivity of 4.8 and 13.7% at 20 min US + air-drying at 50 °C and 25 min US + air-drying at 60 °C, respectively. The drying time saving of 7% and 9%, respectively, was achieved, showing that these treatments were alternative for processing unripe banana slices. Thus, ultrasound and air-drying operational parameters required accurately defined to achieve desirable results. Experimental data were adjusted to four models and the Midilli model resulted in the best experimental data fit, with r  2  &gt; 0.9988, RMSE &lt; 0.0873 and χ 2  &lt; 0.00996.

Ultrasound pre-treatment prior to unripe banana air-drying: effect of the ultrasonic volumetric power on the kinetic parameters