Comparison of traditional and novel drying techniques and its effect on quality of fruits, vegetables and aromatic herbs
Drying is known as the best method to preserve fruits, vegetables, and herbs, decreasing not
only the raw material volume but also its weight. This results in cheaper transportation and …
only the raw material volume but also its weight. This results in cheaper transportation and …
Chemical and physical pretreatments of fruits and vegetables: Effects on drying characteristics and quality attributes–a comprehensive review
LZ Deng, AS Mujumdar, Q Zhang… - Critical reviews in …, 2019 - Taylor & Francis
Pretreatment is widely used before drying of agro-products to inactivate enzymes, enhance
drying process and improve quality of dried products. In current work, the influence of …
drying process and improve quality of dried products. In current work, the influence of …
Advanced osmotic dehydration techniques combined with emerging drying methods for sustainable food production: Impact on bioactive components, texture, color …
R Pandiselvam, Y Tak, E Olum… - Journal of Texture …, 2022 - Wiley Online Library
The food industries are looking for potential preservation methods for fruits and vegetables.
The combination of osmosis and drying has proved the efficient method to improve the food …
The combination of osmosis and drying has proved the efficient method to improve the food …
Novel concepts in microwave drying of foods
D Wray, HS Ramaswamy - Drying Technology, 2015 - Taylor & Francis
Drying is a widespread concept in the food industry, typically employed to convert a surplus
crop into a shelf-stable commodity. With advancement of technology, however, there is …
crop into a shelf-stable commodity. With advancement of technology, however, there is …
A critical review on drying of food materials: recent progress and key challenges
One important problem that is closely related to developing and refining novel drying
techniques is the deterioration of aromatic herbs, fruits, and vegetables during the drying …
techniques is the deterioration of aromatic herbs, fruits, and vegetables during the drying …
Influence of osmotic dehydration pre-treatment on oven drying and freeze drying performance
V Prosapio, I Norton - Lwt, 2017 - Elsevier
Drying is largely used in food industry, since it allows prolonging the product shelf life by
inhibiting microorganisms' growth and enzyme activity. Traditional drying techniques, such …
inhibiting microorganisms' growth and enzyme activity. Traditional drying techniques, such …
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 …
Ultrasonication as pretreatment for drying of tomato slices in a hot air–microwave hybrid oven
This study aims to investigate the effect of ultrasonic pretreatment on drying time and quality
properties of tomato slices dried by microwave combined with hot air at 60° C. The influence …
properties of tomato slices dried by microwave combined with hot air at 60° C. The influence …
Overall quality of fruits and vegetables products affected by the drying processes with the assistance of vacuum-microwaves
A Figiel, A Michalska - International Journal of Molecular Sciences, 2016 - mdpi.com
The seasonality of fruits and vegetables makes it impossible to consume and use them
throughout the year, thus numerous processing efforts have been made to offer an …
throughout the year, thus numerous processing efforts have been made to offer an …
Osmotic dehydration: More than water loss and solid gain
FR Abrahão, JLG Corrêa - Critical Reviews in Food Science and …, 2023 - Taylor & Francis
The immersion of food in a hypertonic solution results in an osmotic dehydration process
(OD) with the loss of water (WL) from the food to the solution and the gain of solids from the …
(OD) with the loss of water (WL) from the food to the solution and the gain of solids from the …