This paper presents a comprehensive review of thin-layer drying-curve models available in
the literature and their comparisons for single-layer drying applications from 2003 to 2013. In …

A novel drying technique using a combination of ultrasound and vacuum dehydration was
developed to shorten the drying time and improve the quality of carrot slices. Carrot slices …

In the present study, a novel drying technique using a combination of ultrasound and
vacuum dehydration was developed to shorten the time for the drying of beef and chicken …

In this study, a novel ultrasonic vacuum (USV) drying technique was used to shorten the
drying time of fish fillets. For this purpose, ultrasonic treatment and vacuum-drying were …

A novel ultrasonic-assisted vacuum drying technique for dehydrating garlic slices to give
high quality products was developed. Garlic slices were dried at 60° C using four methods …

Hot-air assisted radio frequency (RF-HA) heating was utilized for tilapia fillets drying to
achieve rapid, uniform drying and improved sample physical properties. Effects of sample …

The aim of the study was to investigate the drying kinetics and quality characteristics of
Indian mackerel dried under solar–electrical hybrid dryer (S-EHD). Fresh Indian mackerel …

The aim of this study was to evaluate dehydrated murta berries enriched with probiotic
(Lactobacillus casei var. rhamnosus) bacteria. L. casei was incorporated to fresh murta by …

To decrease the drying time and energy consuming, water migration and water–protein
interactions of lamb meat being air-dried at 35° C were investigated. Low-field nuclear …

This study examined the effect of various process factors on the drying of fresh water filleted
prawns (Macrobrachium felicinum). The aim was to obtain data utilizing experimental and …