Design and evaluation of a resonant sono-plate combined with infrared radiation to accelerate food drying at near-freezing temperatures

In the following research paper relating to the 'Atmospheric freeze-drying' project, Nikunj Naliyadhara, and supervisors, Dr Francisco Trujillo and Prof. Jayashree Arcot, used sound waves (ultrasound) and light waves (infrared) to dry apples at low temperatures (−5 to 5 °C), cutting drying time by more than 50% with no significant loss in colour, texture, or nutrients.