The increasing consumption of dried fruits requires further attention on the quality
parameters. Drying has become necessary because most fruits are highly perishable owing …

The aim of this study was to determine the effect of microwave power during the vacuum–
microwave drying (VMD) on sour cherries in terms of drying kinetics, including the …

The effects of freeze drying and convective hot-air drying of maoberry fruits (Antidesma
bunius L.) on their phenolic and ascorbic acid contents and antioxidant activities, as well as …

The postharvest losses of agricultural and horticultural crops are high as a result of the lack
of postharvest handling, storage, and processing technologies in India. Over the years …

Drying kinetics and quality of Monukka seedless grapes were investigated in an
impingement dryer under different drying temperatures (50, 55, 60 and 65° C) and air …

This study investigated the effects of ultrasonic frequency, ultrasonic power, irradiation
height and temperature on the drying characteristics, quality and microstructure of wolfberry …

Vacuum spray drying is a new technique used to produce concentrated orange juice powder
using maltodextrin as a drying agent. The dryer was developed for the low-temperature (40 …

This research aims at assessing the impact of pulsed electric field (PEF) pretreatment and
various properties of drying agent (absolute humidity, temperature) on the course of …

In this study, we assessed the antioxidant efficacy and nutritional value of 10 leafy edible
plants and evaluated their potential as natural antioxidants for meat preservation. We …

Ascorbic acid (AA) is a water-soluble vitamin mainly present in fruits and vegetables. Food
Composition Databases (FCDB) provide detailed information on nutritionally important …