One of the best methods for the preservation of agricultural product is drying, which consists
in removing water from the manufactured goods. One of the best ways to decrease drying …

Drying is one of the most vital preservation techniques used in the food industry. It demands
different levels of energy to produce commercially high-quality-dried food products. Novel …

Background Climate change is a serious challenge for all humans, and global net-zero
targets can only be achieved with collaborative endeavors from various industries. Citrus is …

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 …

Drying plays a critical role in processing of various food and bioproducts as significant
amount of moisture need to be removed for further processing. The rate of moisture removal …

The effect of ultrasound (US), osmotic dehydration (OD), and osmosonication (OS)
pretreatments on total phenolic content (TPC), total flavonoids content,(TFC), phytochemical …

In this study, the effect of infrared (IR) and hot air dryers on the drying properties of saffron
petals was investigated. Drying of saffron petals was done under three level temperature 40 …

In this study, the drying kinetics of walnuts was investigated including specific energy
consumption (SEC), shrinkage, and walnut kernels' color in two dryers, namely ultrasonic …

In this study, suitable drying techniques were evaluated for drying black gram papad using
sun, tray and microwave assisted hot-air drying (MAHD). Drying of black gram papad in …

In this study, drying kinetics and quality of purple-fleshed sweet potato (PFSP) subjected to
microwave-vacuum drying were investigated. The effects of hot water and steam blanching …