{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,15]],"date-time":"2026-10-15T12:38:54Z","timestamp":1792067934209,"version":"4.4.0"},"reference-count":78,"publisher":"Springer Science and Business Media LLC","issue":"1","license":[{"start":{"date-parts":[[2025,8,26]],"date-time":"2025-08-26T00:00:00Z","timestamp":1756166400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0"},{"start":{"date-parts":[[2025,8,26]],"date-time":"2025-08-26T00:00:00Z","timestamp":1756166400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0"}],"content-domain":{"domain":["link.springer.com"],"crossmark-restriction":false},"short-container-title":["Sci Rep"],"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>This study evaluates the impact of ultrasound (US), ethanol (ET), and combined ultrasound-ethanol (ET\/US) pretreatments on the drying efficiency and quality of Rosa damascena petals during hot air drying. All pretreatments significantly reduced the drying time and specific energy consumption (p &lt; 0.05). The highest reduction in drying time (52.38%) and specific energy consumption (64%) was observed for the ET\/US pretreatment. Ultrasound alone (US30) and in combination with ethanol (ET\/US) significantly improved rehydration ability and essential oil yield (up to 1.31%, p &lt; 0.05). Furthermore, the ET\/US treatment preserved more antioxidant activity, total phenolic content, and flavonoid content compared to other pretreatments and control (p &lt; 0.05). The results of this study can show new perspectives for using the potential of ethanol- ultrasound as a cost-effective and energy-efficient method for industrial drying sensitive medicinal plants. Future studies could explore its scalability and applicability to other aromatic or perishable botanical species.<\/jats:p>","DOI":"10.1038\/s41598-025-15820-0","type":"journal-article","created":{"date-parts":[[2025,8,26]],"date-time":"2025-08-26T00:52:13Z","timestamp":1756169533000},"update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":14,"title":["Effect of combined ethanol and ultrasound pretreatment on energy consumption and bioactive compounds of rose petals in hot air drying"],"prefix":"10.1038","volume":"15","author":[{"given":"Mohammad","family":"Kaveh","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Faroogh","family":"Sharifian","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Esmail","family":"Khalife","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sasan","family":"Keramat","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Behnam","family":"Ghaysari","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mahya","family":"Dolatkhoh","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Faezeh","family":"Jadidi","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"297","published-online":{"date-parts":[[2025,8,26]]},"reference":[{"issue":"3","key":"15820_CR1","doi-asserted-by":"publisher","first-page":"1387","DOI":"10.1111\/1750-3841.16950","volume":"89","author":"L Li","year":"2024","unstructured":"Li, L. et al. Effect of constant and variable temperature drying processes on drying characteristics, quality, and volatile profile of rose petals in infrared-assisted spouted bed drying. J. Food Sci. 89(3), 1387\u20131402 (2024).","journal-title":"J. Food Sci."},{"issue":"2","key":"15820_CR2","doi-asserted-by":"publisher","first-page":"141","DOI":"10.26577\/ijbch-2019-i2-19","volume":"12","author":"N Pourebrahim","year":"2019","unstructured":"Pourebrahim, N., Elhamirad, A., Einafshar, S. & Armin, M. Thin layer drying models, antioxidative activity and phenolic compounds of rose petals (Rosa damascena Mill.) in tray dryer. Int. J. Biol. Chem. 12(2), 141\u2013149 (2019).","journal-title":"Int. J. Biol. Chem."},{"issue":"11","key":"15820_CR3","doi-asserted-by":"publisher","first-page":"1763","DOI":"10.1080\/10408398.2020.1765309","volume":"61","author":"G Thamkaew","year":"2021","unstructured":"Thamkaew, G., Sj\u00f6holm, I. & Galindo, F. G. A review of drying methods for improving the quality of dried herbs. Critic. Rev. Food Sci. Nutr. 61(11), 1763\u20131786 (2021).","journal-title":"Critic. Rev. Food Sci. Nutr."},{"issue":"7","key":"15820_CR4","doi-asserted-by":"publisher","first-page":"e14359","DOI":"10.1111\/jfpe.14359","volume":"46","author":"P Aradwad","year":"2023","unstructured":"Aradwad, P. et al. Mass transfer and color change kinetics of infrared drying of rose petals and its impact on p hysico-chemical properties. J. Food Process Eng. 46(7), e14359 (2023).","journal-title":"J. Food Process Eng."},{"issue":"13","key":"15820_CR5","doi-asserted-by":"publisher","first-page":"4791","DOI":"10.1002\/jsfa.10538","volume":"100","author":"L Qiu","year":"2020","unstructured":"Qiu, L., Zhang, M., Bhandari, B. & Wang, B. Effects of infrared freeze drying on volatile profile, FTIR molecular structure profile and nutritional properties of edible rose flower (Rosa rugosa flower). J. Sci. Food Agric. 100(13), 4791\u20134800 (2020).","journal-title":"J. Sci. Food Agric."},{"key":"15820_CR6","doi-asserted-by":"publisher","first-page":"110318","DOI":"10.1016\/j.lwt.2020.110318","volume":"136","author":"KK Hnin","year":"2021","unstructured":"Hnin, K. K., Zhang, M., Ju, R. & Wang, B. A novel infrared pulse-spouted freeze drying on the drying kinetics, energy consumption and quality of edible rose flowers. LWT 136, 110318 (2021).","journal-title":"LWT"},{"key":"15820_CR7","doi-asserted-by":"publisher","first-page":"67","DOI":"10.1016\/j.renene.2019.10.024","volume":"153","author":"D Ghanbarian","year":"2020","unstructured":"Ghanbarian, D., Torki-Harchegani, M., Sadeghi, M. & Pirbalouti, A. G. Ultrasonically improved convective drying of peppermint leaves: Influence on the process time and energetic indices. Renew. Energy 153, 67\u201373 (2020).","journal-title":"Renew. Energy"},{"key":"15820_CR8","first-page":"e01704","volume":"20","author":"AO Oladejo","year":"2023","unstructured":"Oladejo, A. O. et al. Influence of ultrasound-pretreated convective drying of Roselle (Hibiscus sabdariffa L) leaves on its drying kinetics and nutritional quality. Sci. Afr. 20, e01704 (2023).","journal-title":"Sci. Afr."},{"issue":"5","key":"15820_CR9","first-page":"e4325","volume":"21","author":"CF Albuquerque","year":"2024","unstructured":"Albuquerque, C. F. et al. Investigation of the influence of pre-treatment with ultrasound+ ethanol on the drying of mature fruits of Schinus terebinthifolius Raddi. Cad. Pedag. 21(5), e4325\u2013e4325 (2024).","journal-title":"Cad. Pedag."},{"issue":"7","key":"15820_CR10","doi-asserted-by":"publisher","first-page":"4246","DOI":"10.1002\/fsn3.3351","volume":"11","author":"S Zamani","year":"2023","unstructured":"Zamani, S., Bakhshi, D., Sahraroo, A. & Ebadi, M. T. Improvement of phytochemical and quality characteristics of Dracocephalum kotschyi by drying methods. Food Sci. Nutr. 11(7), 4246\u20134262 (2023).","journal-title":"Food Sci. Nutr."},{"key":"15820_CR11","doi-asserted-by":"publisher","first-page":"100987","DOI":"10.1016\/j.fochx.2023.100987","volume":"20","author":"K Chen","year":"2023","unstructured":"Chen, K. et al. Optimum drying conditions for ginger (Zingiber officinale Roscoe) based on time, energy consumption and physicochemical quality. Food Chem. X 20, 100987 (2023).","journal-title":"Food Chem. X"},{"issue":"11","key":"15820_CR12","doi-asserted-by":"publisher","first-page":"e14190","DOI":"10.1111\/jfpp.14190","volume":"43","author":"SA Nalawade","year":"2019","unstructured":"Nalawade, S. A., Ghiwari, G. K. & Hebbar, H. U. Process efficiency of electromagnetic radiation (EMR)-assisted hybrid drying in spearmint (Mentha spicata L.). J. Food Process Preserv. 43(11), e14190 (2019).","journal-title":"J. Food Process Preserv."},{"issue":"3","key":"15820_CR13","doi-asserted-by":"publisher","first-page":"e14255","DOI":"10.1111\/jfpe.14255","volume":"46","author":"GMP de Arruda","year":"2023","unstructured":"de Arruda, G. M. P. et al. Influence of ultrasound and ethanol as a pretreatment on papaya infrared and convective drying characteristics and quality parameters. J. Food Process Eng. 46(3), e14255 (2023).","journal-title":"J. Food Process Eng."},{"key":"15820_CR14","doi-asserted-by":"publisher","first-page":"104042","DOI":"10.1016\/j.jcs.2024.104042","volume":"120","author":"C Guti\u00e9rrez-Rodr\u00edguez","year":"2024","unstructured":"Guti\u00e9rrez-Rodr\u00edguez, C., Tello-Le\u00f3n, G. & Miano, A. C. Using ethanol as pretreatment for improving drying of germinated quinoa grains. J. Cereal Sci. 120, 104042 (2024).","journal-title":"J. Cereal Sci."},{"issue":"6","key":"15820_CR15","doi-asserted-by":"publisher","first-page":"2585","DOI":"10.1002\/jsfa.10284","volume":"100","author":"R Osae","year":"2020","unstructured":"Osae, R. et al. Application of non-thermal pretreatment techniques on agricultural products prior to drying: A review. J. Sci. Food Agric. 100(6), 2585\u20132599 (2020).","journal-title":"J. Sci. Food Agric."},{"key":"15820_CR16","doi-asserted-by":"publisher","first-page":"132759","DOI":"10.1016\/j.foodchem.2022.132759","volume":"386","author":"M Ren","year":"2022","unstructured":"Ren, M. et al. Comparison of ultrasound and ethanol pretreatments before catalytic infrared drying on physicochemical properties, drying, and contamination of Chinese ginger (Zingiber officinale Roscoe). Food Chem. 386, 132759 (2022).","journal-title":"Food Chem."},{"issue":"6","key":"15820_CR17","doi-asserted-by":"publisher","first-page":"868","DOI":"10.1080\/07373937.2022.2117184","volume":"41","author":"Y Huang","year":"2023","unstructured":"Huang, Y., Zhang, M., Mujumdar, A. S., Luo, Z. & Fang, Z. Dehydrated fruits and vegetables using low temperature drying technologies and their application in functional beverages: A review. Drying Technol. 41(6), 868\u2013889 (2023).","journal-title":"Drying Technol."},{"key":"15820_CR18","doi-asserted-by":"publisher","first-page":"102407","DOI":"10.1016\/j.ifset.2020.102407","volume":"64","author":"R Prithani","year":"2020","unstructured":"Prithani, R. & Dash, K. K. Mass transfer modelling in ultrasound assisted osmotic dehydration of kiwi fruit. Innov. Food Sci. Emerg. Technol. 64, 102407 (2020).","journal-title":"Innov. Food Sci. Emerg. Technol."},{"issue":"5","key":"15820_CR19","doi-asserted-by":"publisher","first-page":"1905","DOI":"10.1111\/1750-3841.16566","volume":"88","author":"Z Zang","year":"2023","unstructured":"Zang, Z. et al. Evaluation of the effect of ultrasonic pretreatment on vacuum far-infrared drying characteristics and quality of Angelica sinensis based on entropy weight-coefficient of variation method. J. Food Sci. 88(5), 1905\u20131923 (2023).","journal-title":"J. Food Sci."},{"issue":"10","key":"15820_CR20","doi-asserted-by":"publisher","first-page":"e17067","DOI":"10.1111\/jfpp.17067","volume":"46","author":"FB Tepe","year":"2022","unstructured":"Tepe, F. B. Impact of pretreatments and hybrid microwave assisting on drying characteristics and bioactive properties of apple slices. J. Food Process Preserv. 46(10), e17067 (2022).","journal-title":"J. Food Process Preserv."},{"key":"15820_CR21","doi-asserted-by":"publisher","first-page":"75","DOI":"10.1016\/j.fbp.2024.01.008","volume":"144","author":"D Fotiou","year":"2024","unstructured":"Fotiou, D. & Goula, A. M. Study of pretreatment methods for peach drying. Food Bioprod. Process 144, 75\u201391 (2024).","journal-title":"Food Bioprod. Process"},{"issue":"13","key":"15820_CR22","doi-asserted-by":"publisher","first-page":"4240","DOI":"10.1080\/10408398.2022.2140121","volume":"64","author":"ID Boateng","year":"2024","unstructured":"Boateng, I. D. Recent processing of fruits and vegetables using emerging thermal and non-thermal technologies. A critical review of their potentialities and limitations on bioactives, structure, and drying performance. Critic. Rev. Food Sci. Nutr. 64(13), 4240\u20134274 (2024).","journal-title":"Critic. Rev. Food Sci. Nutr."},{"issue":"1","key":"15820_CR23","doi-asserted-by":"publisher","first-page":"e14516","DOI":"10.1111\/jfpe.14516","volume":"47","author":"A Akhoundzadeh Yamchi","year":"2024","unstructured":"Akhoundzadeh Yamchi, A., Hosainpour, A., Hassanpour, A. & Rezvanivand Fanaei, A. Developing ultrasound-assisted infrared drying technology for bitter melon (Momordica charantia). J. Food Process Eng 47(1), e14516 (2024).","journal-title":"J. Food Process Eng"},{"key":"15820_CR24","doi-asserted-by":"publisher","first-page":"531","DOI":"10.1016\/j.ultsonch.2016.06.030","volume":"34","author":"J Szadzi\u0144ska","year":"2017","unstructured":"Szadzi\u0144ska, J., \u0141echta\u0144ska, J., Kowalski, S. J. & Stasiak, M. The effect of high power airborne ultrasound and microwaves on convective drying effectiveness and quality of green pepper. Ultrason. Sonochem. 34, 531\u2013539 (2017).","journal-title":"Ultrason. Sonochem."},{"issue":"5","key":"15820_CR25","doi-asserted-by":"publisher","first-page":"e12832","DOI":"10.1111\/jfbc.12832","volume":"43","author":"R Osae","year":"2019","unstructured":"Osae, R. et al. Effects of ultrasound, osmotic dehydration, and osmosonication pretreatments on bioactive compounds, chemical characterization, enzyme inactivation, color, and antioxidant activity of dried ginger slices. J. Food Biochem. 43(5), e12832 (2019).","journal-title":"J. Food Biochem."},{"issue":"5","key":"15820_CR26","doi-asserted-by":"publisher","first-page":"2153","DOI":"10.1002\/jsfa.11557","volume":"102","author":"Z Rostami Gharkhloo","year":"2022","unstructured":"Rostami Gharkhloo, Z., Sharifian, F., Rahimi, A. & Akhoundzadeh Yamchi, A. Influence of high wave sound pretreatment on drying quality parameters of Echinacea root with infrared drying. J. Sci. Food Agric. 102(5), 2153\u20132164 (2022).","journal-title":"J. Sci. Food Agric."},{"key":"15820_CR27","doi-asserted-by":"publisher","first-page":"107194","DOI":"10.1016\/j.ultsonch.2024.107194","volume":"112","author":"T Assad","year":"2025","unstructured":"Assad, T. et al. Impact of ultrasound assisted pretreatment and drying methods on quality characteristics of underutilized vegetable purslane. Ultrason. Sonochem. 112, 107194 (2025).","journal-title":"Ultrason. Sonochem."},{"issue":"12","key":"15820_CR28","doi-asserted-by":"publisher","first-page":"e17256","DOI":"10.1111\/jfpp.17256","volume":"46","author":"Z Lin","year":"2022","unstructured":"Lin, Z. et al. Steam blanching and ethanol pretreatment enhance drying rates and improve the quality attributes of apple slices via microstructure modification. J. Food Process Preserv. 46(12), e17256 (2022).","journal-title":"J. Food Process Preserv."},{"issue":"12","key":"15820_CR29","doi-asserted-by":"publisher","first-page":"2528","DOI":"10.1080\/07373937.2021.1894572","volume":"40","author":"C Zhou","year":"2022","unstructured":"Zhou, C. et al. Effects of tri-frequency ultrasonic vacuum-assisted ethanol pretreatment on infrared drying efficiency, qualities and microbial safety of scallion stalk slices. Drying Technol. 40(12), 2528\u20132539 (2022).","journal-title":"Drying Technol."},{"issue":"1","key":"15820_CR30","doi-asserted-by":"publisher","first-page":"1373","DOI":"10.1007\/s13399-023-04925-z","volume":"14","author":"TK Tepe","year":"2024","unstructured":"Tepe, T. K. Effect of pretreatments on drying characteristics, rehydration properties, and total energy consumption of carrot slices: Comparison between thin layer mathematical modelling and artificial neural network modelling. Biomass Convers. Biorefinery 14(1), 1373\u20131387 (2024).","journal-title":"Biomass Convers. Biorefinery"},{"key":"15820_CR31","doi-asserted-by":"publisher","first-page":"105304","DOI":"10.1016\/j.ultsonch.2020.105304","volume":"70","author":"KC Santos","year":"2021","unstructured":"Santos, K. C., Guedes, J. S., Rojas, M. L., Carvalho, G. R. & Augusto, P. E. D. Enhancing carrot convective drying by combining ethanol and ultrasound as pre-treatments: Effect on product structure, quality, energy consumption, drying and rehydration kinetics. Ultrason. Sonochem. 70, 105304 (2021).","journal-title":"Ultrason. Sonochem."},{"key":"15820_CR32","doi-asserted-by":"publisher","first-page":"113448","DOI":"10.1016\/j.lwt.2022.113448","volume":"162","author":"AFL Martins","year":"2022","unstructured":"Martins, A. F. L., Vieira, \u00c9. N. R., de Leite J\u00fanior, B. R. C. & Ramos, A. M. Use of ultrasound and ethanol to improve the drying of yacon potato (Smallanthus sonchifolius): Effect of chemical and thermal bleaching. LWT 162, 113448 (2022).","journal-title":"LWT"},{"key":"15820_CR33","doi-asserted-by":"publisher","first-page":"105779","DOI":"10.1016\/j.ultsonch.2021.105779","volume":"79","author":"AC Miano","year":"2021","unstructured":"Miano, A. C., Rojas, M. L. & Augusto, P. E. Combining ultrasound, vacuum and\/or ethanol as pretreatments to the convective drying of celery slices. Ultrason. Sonochem. 79, 105779 (2021).","journal-title":"Ultrason. Sonochem."},{"key":"15820_CR34","doi-asserted-by":"publisher","first-page":"102328","DOI":"10.1016\/j.ifset.2020.102328","volume":"61","author":"ML Rojas","year":"2020","unstructured":"Rojas, M. L., Augusto, P. E. D. & C\u00e1rcel, J. A. Ethanol pre-treatment to ultrasound-assisted convective drying of apple. Innov. Food Sci. Emerg. Technol. 61, 102328 (2020).","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"15820_CR35","doi-asserted-by":"publisher","first-page":"102933","DOI":"10.1016\/j.ifset.2022.102933","volume":"76","author":"SJ Granella","year":"2022","unstructured":"Granella, S. J., Bechlin, T. R. & Christ, D. Moisture diffusion by the fractional-time model in convective drying with ultrasound-ethanol pretreatment of banana slices. Innov. Food Sci. Emerg. Technol. 76, 102933 (2022).","journal-title":"Innov. Food Sci. Emerg. Technol."},{"issue":"12","key":"15820_CR36","doi-asserted-by":"publisher","first-page":"1632","DOI":"10.1080\/07373937.2019.1653318","volume":"38","author":"L Qiu","year":"2020","unstructured":"Qiu, L. et al. Effect of different drying methods on the quality of restructured rose flower (Rosa rugosa) chips. Drying Technol. 38(12), 1632\u20131643 (2020).","journal-title":"Drying Technol."},{"key":"15820_CR37","doi-asserted-by":"publisher","first-page":"1356","DOI":"10.1007\/s11947-020-02486-x","volume":"13","author":"KK Hnin","year":"2020","unstructured":"Hnin, K. K., Zhang, M., Devahastin, S. & Wang, B. Combined infrared freeze drying and infrared drying of rose-flavored yogurt melts\u2014Effect on product quality. Food Bioprocess Technol. 13, 1356\u20131367 (2020).","journal-title":"Food Bioprocess Technol."},{"key":"15820_CR38","doi-asserted-by":"publisher","first-page":"995","DOI":"10.1007\/s11694-020-00701-z","volume":"15","author":"YH Barani","year":"2021","unstructured":"Barani, Y. H., Zhang, M. & Wang, B. Effect of thermal and ultrasonic pretreatment on enzyme inactivation, color, phenolics and flavonoids contents of infrared freeze-dried rose flower. Food Meas. 15, 995\u20131004 (2021).","journal-title":"Food Meas."},{"key":"15820_CR39","doi-asserted-by":"publisher","first-page":"112120","DOI":"10.1016\/j.foodres.2022.112120","volume":"163","author":"M Feng","year":"2023","unstructured":"Feng, M. et al. Individual and synergistic effect of multi-frequency ultrasound and electro-infrared pretreatments on polyphenol accumulation and drying characteristics of edible roses. Food Res. Int. 163, 112120 (2023).","journal-title":"Food Res. Int."},{"key":"15820_CR40","unstructured":"AOAC. Official Methods of Analysis of AOAC International, 16th edn (Association of Official Analytical Chemist International AOAC, 1997)."},{"issue":"7","key":"15820_CR41","doi-asserted-by":"publisher","first-page":"e14342","DOI":"10.1111\/jfpe.14342","volume":"46","author":"F Sharifian","year":"2023","unstructured":"Sharifian, F., Gharkhloo, Z. R., Yamchi, A. A. & Kaveh, M. Infrared and hot drying of saffron petal (Crocus sativus L.): Effect on drying, energy, color, and rehydration. J. Food Process Eng. 46(7), e14342 (2023).","journal-title":"J. Food Process Eng."},{"issue":"7","key":"15820_CR42","first-page":"1695","volume":"17","author":"F Sharifian","year":"2015","unstructured":"Sharifian, F., Mohammad Nikbakht, A., Arefi, A. & Modarres Motlagh, A. Experimental assessment of energy and mass transfer in microwave drying of fig fruit. J. Agric. Sci. Technol. 17(7), 1695\u20131705 (2015).","journal-title":"J. Agric. Sci. Technol."},{"key":"15820_CR43","first-page":"100826","volume":"25","author":"M Leilayi","year":"2025","unstructured":"Leilayi, M., Akhijahani, H. S., Kaveh, M. & Aghaei, M. Energy and exergy efficiencies of batch paddy rice drying with liquefied petroleum gas dehumidification: A comprehensive analysis using adaptive neuro-fuzzy inference system and artificial neural networks approaches. Energy Convers. Manag. X 25, 100826 (2025).","journal-title":"Energy Convers. Manag. X"},{"issue":"1\u20132","key":"15820_CR44","first-page":"20180338","volume":"16","author":"J Zubernik","year":"2020","unstructured":"Zubernik, J., Dadan, M., Cichowska, J. & Witrowa-Rajchert, D. The impact of the pre-treatment in ethanol solution on the drying kinetics and selected properties of convective dried apples. Int. J. Food Eng. 16(1\u20132), 20180338 (2020).","journal-title":"Int. J. Food Eng."},{"issue":"4","key":"15820_CR45","doi-asserted-by":"publisher","first-page":"593","DOI":"10.2298\/CICEQ120327094Y","volume":"19","author":"MT Yun","year":"2013","unstructured":"Yun, M. T. et al. Drying of oil palm frond particles in a fluidized bed dryer with inert medium. Chem. Ind. Chem. Eng. Q 19(4), 593\u2013603 (2013).","journal-title":"Chem. Ind. Chem. Eng. Q"},{"key":"15820_CR46","doi-asserted-by":"publisher","first-page":"107040","DOI":"10.1016\/j.ultsonch.2024.107040","volume":"110","author":"F Salehi","year":"2024","unstructured":"Salehi, F., Amiri, M. & Ghazvineh, S. Effect of ultrasonic pretreatment on textural properties and sensory attributes of cooked faba beans. Ultrason. Sonochem. 110, 107040 (2024).","journal-title":"Ultrason. Sonochem."},{"issue":"2","key":"15820_CR47","doi-asserted-by":"publisher","first-page":"100634","DOI":"10.1016\/j.afres.2024.100634","volume":"4","author":"S Duan","year":"2024","unstructured":"Duan, S. et al. Study the effect of ultrasonic pretreatment combined with electrohydrodynamics on drying characteristics and volatile components of carrots. Appl. Food Res. 4(2), 100634 (2024).","journal-title":"Appl. Food Res."},{"issue":"1","key":"15820_CR48","doi-asserted-by":"publisher","first-page":"9245","DOI":"10.1038\/s41598-025-94300-x","volume":"15","author":"M Kaveh","year":"2025","unstructured":"Kaveh, M. et al. Impact of various drying technologies for evaluation of drying kinetics, energy consumption, physical and bioactive properties of Rose flower. Sci. Rep. 15(1), 9245 (2025).","journal-title":"Sci. Rep."},{"key":"15820_CR49","volume-title":"The Mathematics of Diffusion","author":"J Crank","year":"1997","unstructured":"Crank, J. The Mathematics of Diffusion (Oxford University Press, 1997)."},{"key":"15820_CR50","doi-asserted-by":"publisher","first-page":"20","DOI":"10.1016\/j.fbp.2019.10.008","volume":"119","author":"ML Rojas","year":"2020","unstructured":"Rojas, M. L., Silveira, I. & Augusto, P. E. D. Ultrasound and ethanol pre-treatments to improve convective drying: Drying, rehydration and carotenoid content of pumpkin. Food Bioprod. Process 119, 20\u201330 (2020).","journal-title":"Food Bioprod. Process"},{"key":"15820_CR51","doi-asserted-by":"publisher","first-page":"4048","DOI":"10.1007\/s11947-024-03724-2","volume":"18","author":"MDS Cruz","year":"2025","unstructured":"Cruz, M. D. S. et al. Use of ethanol in convective drying of coated and osmotically dehydrated papaya with isomaltulose. Food Bioprocess Technol. 18, 4048\u20134066 (2025).","journal-title":"Food Bioprocess Technol."},{"issue":"2","key":"15820_CR52","doi-asserted-by":"publisher","first-page":"85","DOI":"10.1515\/ijfe-2023-0237","volume":"20","author":"N Kian-Pour","year":"2024","unstructured":"Kian-Pour, N., Ceyhan, T., Ozmen, D. & Toker, O. S. Effect of ultrasound-ethanol immersion, microwave and starch-blanching pretreatments on drying kinetics, rehydration, and quality properties of beetroot chips. Int. J. Food Eng. 20(2), 85\u201399 (2024).","journal-title":"Int. J. Food Eng."},{"key":"15820_CR53","first-page":"100484","volume":"34","author":"SJ Granella","year":"2023","unstructured":"Granella, S. J. et al. Pretreated banana peels as a source for the recovery of phenolic compounds: Extraction kinetics, ultrasound optimization, and conventional extraction methods. J. Appl. Res. Med. Aromat. Plants 34, 100484 (2023).","journal-title":"J. Appl. Res. Med. Aromat. Plants"},{"issue":"12","key":"15820_CR54","doi-asserted-by":"publisher","first-page":"9088","DOI":"10.1111\/1750-3841.17515","volume":"89","author":"K Altay","year":"2024","unstructured":"Altay, K., Dirim, S. N. & Hayaloglu, A. A. Effects of different drying processes on the quality changes in Arapgir purple basil (Ocimum basilicum L.) leaves and drying-induced changes in bioactive and volatile compounds and essential oils. J. Food Sci. 89(12), 9088\u20139107 (2024).","journal-title":"J. Food Sci."},{"issue":"11","key":"15820_CR55","doi-asserted-by":"publisher","first-page":"e13535","DOI":"10.1111\/jfpe.13535","volume":"43","author":"R Amanor-Atiemoh","year":"2020","unstructured":"Amanor-Atiemoh, R. et al. Effect of simultaneous dual-frequency ultrasound aided ethanolic pretreatment on drying kinetics, bioactive compounds, antioxidant activity, and physicochemical properties of apple slices using pulsed vacuum dryer. J. Food Process Eng. 43(11), e13535 (2020).","journal-title":"J. Food Process Eng."},{"issue":"1","key":"15820_CR56","doi-asserted-by":"publisher","first-page":"868","DOI":"10.1007\/s11947-024-03501-1","volume":"18","author":"NB da Silva","year":"2025","unstructured":"da Silva, N. B., Converti, A. & Maciel, M. I. S. Effect of ultrasound-ethanol pretreatment on drying kinetics, rehydration, quality parameters, and functional groups of BRS Vit\u00f3ria grape using convective drying. Food Bioprocess Technol. 18(1), 868\u2013880 (2025).","journal-title":"Food Bioprocess Technol."},{"issue":"3","key":"15820_CR57","doi-asserted-by":"publisher","first-page":"e70156","DOI":"10.1111\/1750-3841.70156","volume":"90","author":"Y Abbaspour-Gilandeh","year":"2025","unstructured":"Abbaspour-Gilandeh, Y., Kaveh, M., Zadhossein, S., Gheisary, B. & El-Mesery, H. S. Application of ultrasound treatment in cantaloupe infrared drying process: Effects on moisture migration and microstructure. J. Food Sci. 90(3), e70156 (2025).","journal-title":"J. Food Sci."},{"issue":"4","key":"15820_CR58","doi-asserted-by":"publisher","first-page":"e211","DOI":"10.1002\/leg3.211","volume":"5","author":"F Salehi","year":"2023","unstructured":"Salehi, F. Effects of ultrasonic pretreatment and drying approaches on the drying kinetics and rehydration of sprouted mung beans. Legume Sci. 5(4), e211 (2023).","journal-title":"Legume Sci."},{"key":"15820_CR59","doi-asserted-by":"publisher","first-page":"114586","DOI":"10.1016\/j.foodres.2024.114586","volume":"190","author":"AAL Santos","year":"2024","unstructured":"Santos, A. A. L. et al. Acerola processing waste: Convective drying with ethanol as pretreatment. Food Res. Int. 190, 114586 (2024).","journal-title":"Food Res. Int."},{"issue":"10","key":"15820_CR60","doi-asserted-by":"publisher","first-page":"e13822","DOI":"10.1111\/jfpe.13822","volume":"44","author":"ML Rojas","year":"2021","unstructured":"Rojas, M. L. et al. Convective drying of cambuci, a native fruit from the Brazilian Atlantic Forest: Effect of pretreatments with ethanol and freezing. J. Food Process Eng. 44(10), e13822 (2021).","journal-title":"J. Food Process Eng."},{"issue":"14","key":"15820_CR61","doi-asserted-by":"publisher","first-page":"7313","DOI":"10.1007\/s10973-024-13280-8","volume":"149","author":"TK Tepe","year":"2024","unstructured":"Tepe, T. K. & Tepe, F. B. Improvement of pear slices drying by pretreatments and microwave-assisted convective drying method: Drying characteristics, modeling of artificial neural network, principal component analysis of quality parameters. J. Therm. Anal. Calorim. 149(14), 7313\u20137328 (2024).","journal-title":"J. Therm. Anal. Calorim."},{"issue":"8","key":"15820_CR62","doi-asserted-by":"publisher","first-page":"4941","DOI":"10.1111\/1750-3841.17254","volume":"89","author":"PG Silveira","year":"2024","unstructured":"Silveira, P. G. et al. Innovative strategies in yacon drying: Ethanol pretreatment and intermittent microwave drying. J. Food Sci. 89(8), 4941\u20134952 (2024).","journal-title":"J. Food Sci."},{"issue":"1","key":"15820_CR63","doi-asserted-by":"publisher","first-page":"1","DOI":"10.1007\/s43621-025-01217-6","volume":"6","author":"M Kaveh","year":"2025","unstructured":"Kaveh, M., Abbaspour-Gilandeh, Y., Nadimi, M., Shahbazi, F. & Paliwal, J. Review of advanced drying techniques: A path to lower greenhouse gas emissions in agriculture. Discov. Sustain. 6(1), 1\u201326 (2025).","journal-title":"Discov. Sustain."},{"key":"15820_CR64","doi-asserted-by":"publisher","first-page":"113863","DOI":"10.1016\/j.foodres.2023.113863","volume":"176","author":"PG Silveira","year":"2024","unstructured":"Silveira, P. G., Silva, C. D. P., Corr\u00eaa, J. L. G., Petri, I. J. & Borges, S. V. Process and quality parameters of convective dried yacon: Influence of ethanol treatment. Food Res. Int. 176, 113863 (2024).","journal-title":"Food Res. Int."},{"key":"15820_CR65","doi-asserted-by":"publisher","first-page":"104655","DOI":"10.1016\/j.fbio.2024.104655","volume":"61","author":"NC Santos","year":"2024","unstructured":"Santos, N. C. et al. Ultrasound and microwaves reduce stress in probiotics during avocado drying: Impact on mass transfer and cell viability. Food Biosci. 61, 104655 (2024).","journal-title":"Food Biosci."},{"key":"15820_CR66","doi-asserted-by":"publisher","first-page":"112918","DOI":"10.1016\/j.lwt.2021.112918","volume":"155","author":"LL Macedo","year":"2022","unstructured":"Macedo, L. L., Corr\u00eaa, J. L. G., J\u00fanior, I. P., da Silva Ara\u00fajo, C. & Vimercati, W. C. Intermittent microwave drying and heated air drying of fresh and isomaltulose (Palatinose) impregnated strawberry. LWT 155, 112918 (2022).","journal-title":"LWT"},{"issue":"2","key":"15820_CR67","doi-asserted-by":"publisher","first-page":"689","DOI":"10.3390\/app11020689","volume":"11","author":"M Dadan","year":"2021","unstructured":"Dadan, M. & Nowacka, M. The assessment of the possibility of using ethanol and ultrasound to design the properties of dried carrot tissue. Appl. Sci. 11(2), 689 (2021).","journal-title":"Appl. Sci."},{"key":"15820_CR68","doi-asserted-by":"publisher","first-page":"128524","DOI":"10.1016\/j.foodchem.2020.128524","volume":"343","author":"Y Guo","year":"2021","unstructured":"Guo, Y. et al. Ultrasonication and thermosonication blanching treatments of carrot at varying frequencies: Effects on peroxidase inactivation mechanisms and quality characterization evaluation. Food Chem. 343, 128524 (2021).","journal-title":"Food Chem."},{"issue":"16","key":"15820_CR69","doi-asserted-by":"publisher","first-page":"3455","DOI":"10.1080\/07373937.2022.2053988","volume":"40","author":"YH Barani","year":"2022","unstructured":"Barani, Y. H., Zhang, M., Mujumdar, A. S. & Chang, L. Study of anthocyanins as related to stability of infrared freeze-dried rose flower using novel ultrasound pretreatment. Drying Technol. 40(16), 3455\u20133465 (2022).","journal-title":"Drying Technol."},{"issue":"12","key":"15820_CR70","doi-asserted-by":"publisher","first-page":"1815","DOI":"10.1080\/07373937.2024.2394125","volume":"42","author":"X Li","year":"2024","unstructured":"Li, X. et al. Chinese medicinal materials\u2019 drying technologies advancements\u2013Principles, energy performance, and influence on the bioactive components. Drying Technol. 42(12), 1815\u20131845 (2024).","journal-title":"Drying Technol."},{"issue":"11","key":"15820_CR71","doi-asserted-by":"publisher","first-page":"1984","DOI":"10.1007\/s11947-020-02542-6","volume":"13","author":"GR Carvalho","year":"2020","unstructured":"Carvalho, G. R., Rojas, M. L., Silveira, I. & Augusto, P. E. D. Drying accelerators to enhance processing and properties: Ethanol, isopropanol, acetone and acetic acid as pre-treatments to convective drying of pumpkin. Food Bioprocess Technol. 13(11), 1984\u20131996 (2020).","journal-title":"Food Bioprocess Technol."},{"key":"15820_CR72","doi-asserted-by":"publisher","first-page":"432","DOI":"10.1016\/j.foodchem.2019.05.145","volume":"295","author":"X Wang","year":"2019","unstructured":"Wang, X. et al. Effect of vacuum and ethanol pretreatment on infrared-hot air drying of scallion (Allium fistulosum). Food Chem. 295, 432\u2013440 (2019).","journal-title":"Food Chem."},{"issue":"3","key":"15820_CR73","doi-asserted-by":"publisher","first-page":"e13972","DOI":"10.1111\/jfpe.13972","volume":"45","author":"M Buvaneswaran","year":"2022","unstructured":"Buvaneswaran, M., Natarajan, V., Sunil, C. K. & Rawson, A. Effect of pretreatments and drying on shrinkage and rehydration kinetics of ginger (Zingiber officinale). J. Food Process. Eng. 45(3), e13972 (2022).","journal-title":"J. Food Process. Eng."},{"issue":"18","key":"15820_CR74","doi-asserted-by":"publisher","first-page":"16345","DOI":"10.1007\/s13399-023-03753-5","volume":"13","author":"D Fotiou","year":"2023","unstructured":"Fotiou, D., Argyropoulos, K., Kolompourda, P. & Goula, A. M. Valorization of peach peels: Preservation with an optimized drying process based on ultrasounds pretreatment with ethanol. Biomass Convers. Biorefinery 13(18), 16345\u201316357 (2023).","journal-title":"Biomass Convers. Biorefinery"},{"key":"15820_CR75","doi-asserted-by":"publisher","first-page":"114007","DOI":"10.1016\/j.foodres.2024.114007","volume":"178","author":"AC Miano","year":"2024","unstructured":"Miano, A. C. & Rojas, M. L. Drying strategies of spent coffee grounds using refractance window method. Food Res. Int. 178, 114007 (2024).","journal-title":"Food Res. Int."},{"key":"15820_CR76","doi-asserted-by":"publisher","first-page":"127502","DOI":"10.1016\/j.foodchem.2020.127502","volume":"333","author":"RMC da Cunha","year":"2020","unstructured":"da Cunha, R. M. C. et al. Effect of ethanol pretreatment on melon convective drying. Food Chem. 333, 127502 (2020).","journal-title":"Food Chem."},{"issue":"3","key":"15820_CR77","doi-asserted-by":"publisher","first-page":"3201","DOI":"10.1016\/j.foodchem.2013.06.008","volume":"141","author":"RM Aadil","year":"2013","unstructured":"Aadil, R. M., Zeng, X. A., Han, Z. & Sun, D. W. Effects of ultrasound treatments on quality of grapefruit juice. Food Chem. 141(3), 3201\u20133206 (2013).","journal-title":"Food Chem."},{"issue":"5","key":"15820_CR78","doi-asserted-by":"publisher","first-page":"1196","DOI":"10.1080\/0972060X.2017.1375868","volume":"20","author":"BH Samani","year":"2017","unstructured":"Samani, B. H., Lorigooini, Z., Zareiforoush, H. & Jafari, S. Effect of ultrasound and infrared drying methods on quantitative and qualitative characteristics of Satureja bachtiarica essential oil. J. Essent. Oil Bear. Plants 20(5), 1196\u20131208 (2017).","journal-title":"J. Essent. Oil Bear. Plants"}],"container-title":["Scientific Reports"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.nature.com\/articles\/s41598-025-15820-0.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/www.nature.com\/articles\/s41598-025-15820-0","content-type":"text\/html","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/www.nature.com\/articles\/s41598-025-15820-0.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,9,9]],"date-time":"2025-09-09T16:08:43Z","timestamp":1757434123000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.nature.com\/articles\/s41598-025-15820-0"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,8,26]]},"references-count":78,"journal-issue":{"issue":"1","published-online":{"date-parts":[[2025,12]]}},"alternative-id":["15820"],"URL":"https:\/\/doi.org\/10.1038\/s41598-025-15820-0","relation":{},"ISSN":["2045-2322"],"issn-type":[{"value":"2045-2322","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,8,26]]},"assertion":[{"value":"26 April 2025","order":1,"name":"received","label":"Received","group":{"name":"ArticleHistory","label":"Article History"}},{"value":"11 August 2025","order":2,"name":"accepted","label":"Accepted","group":{"name":"ArticleHistory","label":"Article History"}},{"value":"26 August 2025","order":3,"name":"first_online","label":"First Online","group":{"name":"ArticleHistory","label":"Article History"}},{"order":1,"name":"Ethics","group":{"name":"EthicsHeading","label":"Declarations"}},{"value":"The authors declare no competing interests.","order":2,"name":"Ethics","group":{"name":"EthicsHeading","label":"Competing interests"}}],"article-number":"31327"}}