Ma, Youchuan published the artcileEffect of ultrasound on mass transfer kinetics and phenolic compounds of apple cubes during osmotic dehydration, COA of Formula: C18H24N6O6S4, the publication is LWT–Food Science and Technology (2021), 112186, database is CAplus.
This study investigated the impacts of ultrasound-assisted osmotic dehydration (UOD) with different frequency (40 kHz, 80 kHz, 40 + 80 kHz) and intensity (25 W/L, 50 W/L, 75 W/L) on the kinetics of mass transfer, phenolic losses and the antioxidant properties of apple cubes (8 mm). The mass transfer efficiency of solid gain (SG) was greater under dual-frequency (β = 0.413) than 40 kHz (β = 0.707) and 80 kHz (β = 0.793) under the same intensity. Moreover, the mass transfer efficiency of SG under 75 W/L 40 kHz UOD was higher than that of 25 W/L and 50 W/L UOD based on β values. Notably, the loss of phenolic content under 75 W/L UOD (18.9%) was substantially higher than that of the 25 W/L UOD treatment (1.2-1.8%). A UOD treatment of 50 W/L and 40 + 80 kHz is recommended to optimize mass transfer efficiency and phenolic retention of dehydrated apple cubes.
LWT–Food Science and Technology published new progress about 30931-67-0. 30931-67-0 belongs to thiazole, auxiliary class Salt,Hydrazine,Amine,Benzothiazole, name is Ammonium 2,2′-(hydrazine-1,2-diylidene)bis(3-ethyl-2,3-dihydrobenzo[d]thiazole-6-sulfonate), and the molecular formula is C18H24N6O6S4, COA of Formula: C18H24N6O6S4.
Referemce:
https://pubchem.ncbi.nlm.nih.gov/compound/thiazole,
Thiazole | chemical compound | Britannica