ABSTRACT
In the literature, the positive inuence of ultrasound on the drying efciency of biological materials like fruits and vegetables has been reported.1-8 Some new and symptomatic experimental results based on modern equipment have also been reported, which seemed to be promising to food drying technology.9-13
Biological products like fruits and vegetables need very sublime drying methods, as they are very sensitive to high temperatures. Common drying methods (e.g., convective [CV] hot air drying) lead to strong degradation of valuable ingredients of biological products.14-16 For this reason, new drying methods have been developed
5.1 Introduction .................................................................................................... 81 5.2 Drying Technologies for Vegetables ............................................................... 82 5.3 Ultrasound Action on Biological Tissue .........................................................84
