Recent developments in high-quality drying of vegetables, fruits, and aquatic products
Fresh foods like vegetables, fruits, and aquatic products have high water activity and they
are highly heat-sensitive and easily degradable. Dehydration is one of the most common …
are highly heat-sensitive and easily degradable. Dehydration is one of the most common …
Technical aspects in freeze-drying of foods
X Duan, X Yang, G Ren, Y Pang, L Liu, Y Liu - Drying Technology, 2016 - Taylor & Francis
Drying is a widespread concept in the food industry, typically used to convert a surplus crop
into a shelf-stable commodity. With advancement of technology, however, there is interest in …
into a shelf-stable commodity. With advancement of technology, however, there is interest in …
Microwave-assisted drying of blueberry (Vaccinium corymbosum L.) fruits: Drying kinetics, polyphenols, anthocyanins, antioxidant capacity, colour and texture
M Zielinska, A Michalska - Food Chemistry, 2016 - Elsevier
The aim of the study was to evaluate the effect of hot air convective drying (HACD),
microwave vacuum drying (MWVD) and their combination (HACD+ MWVD) on the drying …
microwave vacuum drying (MWVD) and their combination (HACD+ MWVD) on the drying …
The effect of microwave-vacuum pretreatment on the drying kinetics, color and the content of bioactive compounds in osmo-microwave-vacuum dried cranberries …
The aim of this study was to compare the effectiveness of microwave-vacuum pretreatment
conducted at 100, 500 and 800 W on the drying kinetics of whole cranberries (Vaccinium …
conducted at 100, 500 and 800 W on the drying kinetics of whole cranberries (Vaccinium …
Review of recent applications and research progress in hybrid and combined microwave-assisted drying of food products: Quality properties
M Zielinska, E Ropelewska, HW Xiao… - Critical Reviews in …, 2020 - Taylor & Francis
The growing concerns over product quality have increased demand for high quality dried
food products and encouraged researchers to explore and producers of such products to …
food products and encouraged researchers to explore and producers of such products to …
Freezing/thawing and microwave-assisted drying of blueberries (Vaccinium corymbosum L.)
M Zielinska, P Sadowski, W Błaszczak - LWT-Food Science and …, 2015 - Elsevier
The objective of this study was to investigate the effect of freezing/thawing and microwave-
assisted drying on the quality of blueberries and energy consumption of drying. The …
assisted drying on the quality of blueberries and energy consumption of drying. The …
Drying kinetic, quality, energy and exergy performance of hot air-rotary drum drying of green peas using adaptive neuro-fuzzy inference system
M Kaveh, Y Abbaspour-Gilandeh, G Chen - Food and Bioproducts …, 2020 - Elsevier
The purpose of this paper was to study the drying kinetic, quality, energy and exergy
performance of green peas in a hot air-rotary drum dryer using the Adaptive Neuro-Fuzzy …
performance of green peas in a hot air-rotary drum dryer using the Adaptive Neuro-Fuzzy …
Impact of different drying methods on the drying time, energy, and quality of green peas
M Kaveh, Y Abbaspour‐Gilandeh… - Journal of Food …, 2021 - Wiley Online Library
The effect of seven drying methods (freeze (FD), hot air (HA), infrared (IR), microwave (MW),
hot air‐infrared (HA‐IR), hot air‐microwave (HA‐MW), and sun drying (SD) methods on the …
hot air‐infrared (HA‐IR), hot air‐microwave (HA‐MW), and sun drying (SD) methods on the …
The influence of microwave-assisted drying techniques on the rehydration behavior of blueberries (Vaccinium corymbosum L.)
M Zielinska, M Markowski - Food chemistry, 2016 - Elsevier
The aim of this study was to determine the effect of:(a) different drying methods,(b) hot air
temperature in a convection oven, and (c) the moisture content of fruits dehydrated by multi …
temperature in a convection oven, and (c) the moisture content of fruits dehydrated by multi …
Combined hot air convective drying and microwave-vacuum drying of blueberries (Vaccinium corymbosum L.): Drying kinetics and quality characteristics
M Zielinska, P Sadowski, W Błaszczak - Drying Technology, 2016 - Taylor & Francis
The aims of this study were to:(1) evaluate the effect of each stage of HACD+ MWVD on the
drying kinetics and quality parameters of blueberries, including color, overall appearance …
drying kinetics and quality parameters of blueberries, including color, overall appearance …