Drying has been applied to vegetables in order to preserve, store and transport these food
products. However, drying implies not only physical changes, easily detectable by the …

Okra is a new type of healthy vegetable and belongs to the homology of medicine and food
in traditional Chinese medicine. It is rich in nutrients and active ingredients (ie dietary fiber …

This study evaluated freeze drying combined with microwave vacuum drying (FD-MVD) for
functional okra snacks. FD-MVD was compared using four different drying methods: hot air …

In the study the effect of drying temperature on phenolic and organic acid content, total
phenolic content, ergosterol content, antioxidant activity and content of 40 elements in …

Okra (Abelmoschus esculentus) is a good source of micronutrients and a highly perishable
vegetable crop. The okra pods were dried in an evacuated tube collector-based novel solar …

The objective of this study was to compare the drying characteristics and quality of dried
okra obtained by vacuum freeze drying (VFD), microwave vacuum drying (MVD), and pulse …

Spine gourd (SG) is a nutritionally and medicinally rich seasonal vegetable grown in tropical
areas. Therefore, the present study accessed the effect of drying temperature (40, 50, 60 …

The objective of this work was to evaluate the drying characteristics and the effect of drying
temperature on the quality characteristics of G alega kale without any pretreatment. Drying …

This study aimed to investigate the effect of temperature (50–80° C) on the drying behavior
of yam slices and to evaluate the physicochemical and functional properties of yam flour …

The effect of microwave-convective heating on drying characteristics and colour change of
lemon slices was investigated. The drying experiments were carried out at 180, 360, 540 …