Background Drying is one of the oldest preservation techniques used in the food industry.
This technology has evolved and different drying systems have been applied, such as …

Protein from plant sources is claimed alternatives to animal sources in the human diet.
Suitable protein sources need high protein digestibility and amino acid bioavailability. In …

The new trends in drying technology seek a promising alternative to synthetic preservatives
to improve the shelf‐life and storage stability of food products. On the other hand, the drying …

This study aimed to investigate the effects of ultrasound pretreatment combined with pulse-
spouted microwave vacuum drying (PSMVD) and microwave hot air rolling drying (MHARD) …

The inconsistency in the quality of dried products at different coordinates within a
conventional multi-stage convective cabinet dryer is a critical but often neglected problem. In …

Among the advanced drying methods, vacuum freeze-drying (VFD) preserves the quality of
food to the greatest extent, but its biggest disadvantage is its high energy consumption. The …

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 …

Ready-to-eat pork-based snacks have gained widespread popularity among consumers.
The aim of this study was to investigate the brittleness quality of pork chip snacks (PCS) …

Microwave power modulation during drying was evaluated to guarantee mild temperatures,
reducing burning spots when producing sweet potatoes snacks. Samples were peeled …

Food drying uses much energy and is considered a high carbon footprint process. Solar
drying is sustainable, but the dryers must be improved to produce high-quality foods in short …