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Reference | Description of the study | Frequency, power, intensity | Best and/or interesting result obtained |
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Cárcel et al. [58] | Drying persimmon cylinders, air velocity change, experiments, and mathematical model | 21.8 kHz, 75 W, 154.3 dB | Drying speed increased with ultrasound at low air velocities (<4 m s−1), affecting internal and external thermal resistances |
de la Fuente-Blanco et al. [59] | Drying process with direct contact, vibrating plate | 20 kHz, 0–100 W | At 100 W power, after 60 min, sample mass 27% instead of 85% |
Gallego-Juárez et al. [55] | Drying process with direct contact, vibrating plate | 20 kHz, 100 W | Final moisture less than 1%, speed increase, and better quality product |
Li and Sun [28] | Experimental study: potatoes samples freezing into 50/50% mixture water/ethylene glycol at about −18°C | 25 kHz, 7.34 W; 15.85 W; 25.89 W | Most efficient power: 15.85 W; exposure time: 2 min; during the phase change period |
Mason et al. [30] | Review article (food technology) | | |
Sastry et al. [60] | Sterilization applications but food particles replaced by metal samples. Effect of size and power input | Power input: 0.139, 0.069 and 0.046 W g−1 of liquid | Convection coefficient approximately doubled in all cases |
Zheng and Sun [29] | Review article (food freezing process) | | |
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