Assessment of ultrasound-assisted vacuum impregnation as a method for modifying cranberries’ quality

Effect of ultrasound on mass transfer during vacuum impregnation and selected quality parameters of products: A case study of carrots

“…These works concerned the impregnation of cranberries and potatoes with ascorbic acid. In the case of the cranberries, the best effect was obtained using US at the relaxation stage, while for potato it was found to be during whole process [3] , [23] .…”