Drying is one of the foremost and important steps during the processing of agricultural crops,
medicinal plants and herbs to preserve their properties. The present review provides a …

For a long time, food engineers have been trying to describe the physical phenomena that
occur during food processing especially drying. Physics-based theoretical modeling is an …

This paper presents a Physics-Informed Neural Network-based (PINN-based) surrogate
framework, which can couple time-based moisture concentration and moisture-content …

Predicting microscale mechanisms of plant-based food materials has been an enduring
challenge due to the inherent complexity of involved physics and prohibitively-high …

As an integral part of daily dietary intake, the market demand for fruits and vegetables is
continuously growing. However, traditional methods for assessing the quality of fruits and …

Drying is one of the most effective methods to preserve foods and guarantee their supply for
more people. Mathematical modeling is an important tool that aids the design, development …

Shrinkage of potato and carrot (cylinders and slabs) was determined during convective
drying at air temperature of 25, 55 or 65° C with air speed of 1.6 or 0.5 m/s. Initial moisture …

This handbook provides a comprehensive overview of the processes and technologies in
drying of vegetables and vegetable products. The Handbook of Drying of Vegetables and …

Pulsed vacuum drying (PVD) is a novel vacuum drying method that has demonstrated
significant potential in improving energy efficiency and product quality in the drying of foods …

Food engineers and researchers have been making numerous attempts to mathematically
model and simulate the underlying mechanisms of plant food drying in order to optimise the …