Drying performance, drying rate, and shrinkage are essential subjects in the field of food
drying technology. Microwave vacuum drying at room temperature is well known for high …

The influence factors such as microwave power, vacuum degree and temperature were
investigated using the color L*, thiosulfinate content, rehydration ratio and comprehensive …

Native potatoes (Solanum tuberosum spp. andigena) have diverse pigments and are
cultivated in Peru's high Andean regions; they are characterized by containing bioactive …

The increasing consumer demand for minimally processed and ready-to-cook food products
has elevated the significance of fresh-cut potatoes, which offer health benefits, high sensory …

Healthy and convenient foods have drawn consumers' attention and represent an
opportunity for the food industry. This study is about the production of sliced sweet potato …

Microwave-vacuum drying performance and energy consumption of Camellia oleifera seeds
were studied in this paper. The effects of microwave power, vacuum pressure and loading …

In order to gain a deeper knowledge of the heat and mass transfer processes in the case of
starchy fruits and vegetables during microwave drying, we have conducted an experimental …

The aim of the present study was to report the drying characteristics and adsorption
isotherms of Tilapia Fillets. The static weighing method was used to measure the storage …

This study aimed to investigate how microwave vacuum drying (MVD) affects the drying
kinetics, quality profiles, and microstructure of pork chip snacks (PCS). Fresh pork …

Native potato starch has a semi-crystalline structure associated with a low glycemic index.
Microwave vacuum drying (MWVD) produces crispy snacks under mild temperatures …