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Ultrasound-assisted supercritical carbon dioxide drying of cod fish (Gadus morhua)
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DOI：10.1016/j.jfoodeng.2026.113150.png)
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Abstract
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• Supercritical CO2 drying at 40°C and 10 MPa effectively removes water from cod fish samples. • Integration of high-power ultrasounds allowed to reach a water activity lower than 0.6 in less than 360 min. • Complete inactivation of E. coli and L. innocua was achieved in only 60 min. • CO2-treated fish exhibited higher porosity, specific volume, wettability, and improved texture compared to air-dried samples.
Keywords:
ultrasounds
supercritical drying
carbon dioxide
food drying
cod fish
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