ANALYSIS OF THE PROCESS OF DEHYDRATION OF PRODUCTS UNDER THE INFLUENCE OF ULTRASONIC WAVES
Keywords:
flavonoid, Complementary, Ultrasonic,Abstract
Dehydration is a widely used process in the food industry for the preservation and processing of various products. It involves the removal of water content from the product, thereby increasing its shelf life and reducing its susceptibility to microbial growth. Traditionally, dehydration has been accomplished through methods such as sun drying, hot air drying, and freeze-drying. However, in recent years, there has been an increasing interest in exploring alternative technologies to improve the efficiency and quality of the dehydration process. One such technology is the use of ultrasonic waves, which has shown promising results in enhancing dehydration processes. This article aims to provide an in-depth analysis of the process of dehydration of products under the influence of ultrasonic waves.
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