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 …

The characteristics and quality of Cistanche deserticola (C. deserticola) such as drying rate,
color, texture, shrinkage, and microstructure have been investigated under hot air drying …

Vacuum microwave drying (VMD) technique was applied for drying fresh navel orange peel
(NOP) under different vacuum degrees including 0, 25, 45, 65, and 85 kPa. Compared with …

The influence factors such as microwave power, vacuum degree and temperature were
investigated using the color L*, thiosulfinate content, rehydration ratio and comprehensive …

The present study investigates the quality parameters of dried persimmon (Diospyros kaki)
fruit slice by the application of intermittent microwave convective drying (IMCD) method. For …

In the process of juice preparation, a significant portion of bioactive constituents remains
unextracted, leading to wastage and reduced nutritional value. In this study, an Enzyme …

Purple basil leaves dried with natural drying, which was the traditional method, convective
drying at 50℃, which was the most common method, and microwave drying at 200, 600, and …

In the present investigation, the cape gooseberry (Physalis peruviana L.) was preserved by
the application of osmotic dehydration (sugar solution) with ultrasonication. The experiments …

Microwave vacuum drying of pomegranate peel was studied through this work and the
drying process was modeled with the aid of response surface methodology (RSM) and …

In this study, the effects of coating quince slices with CaCl2 and pectin (C+ P) followed by
drying with microwave (MWD‐C+ P) or with hot air (HAD‐C+ P) were investigated to …