Effect of ultrasound on mass transfer during vacuum impregnation of low-porous food materials on the example of potato (Solanum Tuberosum L.)

Dominik Mierzwa; Justyna Szadzińska; Elżbieta Radziejewska-Kubzdela; Tomasz Lenartowicz

doi:10.1016/j.cep.2023.109375

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Title

Effect of ultrasound on mass transfer during vacuum impregnation of low-porous food materials on the example of potato (Solanum Tuberosum L.)

Authors

Dominik Mierzwa (WTCH) ^{[ 1 ][ 7.6 ][ P ]}
Justyna Szadzińska (WTCH) ^{[ 1 ][ 7.6 ][ P ]}
Elżbieta Radziejewska-Kubzdela
Tomasz Lenartowicz

^{[ 1 ]} Instytut Technologii i Inżynierii Chemicznej, Wydział Technologii Chemicznej, Politechnika Poznańska | ^{[ P ]} employee

Scientific discipline (Law 2.0)

[7.6] Chemical sciences

Year of publication

2023

Published in

Chemical Engineering and Processing - Process Intensification

Journal year: 2023 | Journal volume: vol. 188

Article type

scientific article

Publication language

english

Keywords

EN

Ascorbic acid
Cavitation
Structure forming compounds
Texture
Starch

Date of online publication

06.04.2023

Pages (from - to)

109375-1 - 109375-9

DOI

10.1016/j.cep.2023.109375

URL

https://authors.elsevier.com/a/1gvw7w2gr0DKb

Comments

Article number: 109375

Ministry points / journal

140

Impact Factor

4,3 [List 2022]

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