Enhancing Hot Air Drying Efficiency through Electrostatic Field-Ultrasonic Coupling Pretreatment.

Although there was an increasing trend of water content at 700 W, it was due to the fact that ultrasound mainly changed the microstructure of ginkgo fruits [ 12 ], and the different structures of ginkgo fruits themselves led to a large error line in water content during the experiment. 3.2.

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Specifically, during EU-pretreatment, the MR values of ginkgo fruits showed a decreasing trend followed by an increasing trend, while the opposite was true for U-pretreatment.

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The analysis of variance shows that the linear and quadratic terms of the polynomial model and most interaction terms are highly significant (Pr > F < 0.05).

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