Textural Properties Changes During Facile Drying of Sour Cherry Using Ultrasound Waves: Investigation of Sonication Parameters Using Response Surface Methodology
Subject Areas : food microbiologyP. Adavi 1 , S. Askari 2 , Gh. Asadi 3
1 - MSc. Student of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
2 - Assistant Professor of the Department of Chemical Engineering, Science and Research Branch, Islamic Azad University, Tehran, Iran.
3 - Assistant Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
Keywords:
Abstract :
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