The increasing consumption of dried fruits requires further attention on the quality
parameters. Drying has become necessary because most fruits are highly perishable owing …

Page's equation is one of the most successful empirical equations applied to describe water
migration throughout food drying processes. However, when analyzed in detail, the …

It has been nearly a decade since the third edition of Engineering Properties of Foods was
published, and food structure/microstructure remains a subject of research interest. In fact …

In order to establish the influence of the drying air characteristics on the drying performance
of figs (ficus carica) several drying tests have been carried out in a laboratory scale tunnel …

The ultrastructure and morphology of potato (Solanum tuberosum L.) tuber cells were
investigated by optical, scanning, and transmission electron microscopies. After removal of …

This study was conducted to evaluate quality and structural changes in parallelepipedic
pieces of pears during convective drying at different air temperatures (30–70° C). Submitted …

Algeria industry fruit processing generates a huge amount of waste which causes a serious
environmental problem. Thereby, the use of solar drying as a clean energy process seems …

The wine industry generates huge amounts of grape pomace as an industrial waste.
Recently, there has been much interest in the phenolic compounds of grape pomace …

Mint has been used as a medicinal and aromatic plant since ancient times. Its leaves are
used for flavoring, tea infusions and spicing. In addition, mint oil is used to treat several …

Drying of garlic slices in thin-layer have been studied with Infrared (IR) at 0.075, 0.15, 0.225
and 0.3 W cm− 2 radiation intensity and 0.75 and 1.25 ms− 1 air flow velocity. The results …