Effects of ultrasound pretreatments on the drying kinetics of yellow cassava during convective hot air drying

This study investigated the effects of ultrasound pretreatments on the drying kinetics of yellow cassava during convective hot air drying. Sliced yellow cassava samples were pretreated using distilled water with ultrasound (DWU) and ultrasound‐assisted osmotic dehydration (ODU) prior to hot air drying. Ultrasound pretreatments were carried out using a probe‐type ultrasound having a frequency of 20 kHz at ultrasound power and pretreatment time of 600W and 10 min, respectively. The results showed that ODU samples had the shortest drying time, about 35% reduction in drying time compared to the untreated samples. The effective moisture diffusivities of DWU and ODU samples were significantly (p