Novel drying techniques emerging as outcome of laboratory-based research may yet prove
to have a positive impact on the food industry in terms of scalability, energy efficiency, cost …

Abstract Refractance Window TM-Drying (RWD) is one such novel fourth-generation drying
technology which has recently gained huge attention due to its several advantages. It is …

The present study examines the effects of various formulations (traditional and hydrocolloid)
and drying techniques [hot air drying at 50, 60 or 70° C, microwave-assisted hot air drying …

In the present investigation, far infrared (FIR) assisted refractance window (RW) drying (FIR+
RW) of apple slices (2 and 5 mm) was evaluated in comparison with RW and hot air (HA) …

Cold plasma (CP) is a state-of-the-art non-thermal technology with the potential to
accelerate drying, preserve nutritional value, and inactivate enzymes in foods. The purpose …

In the present study, the effect of Refractance Window (RW) drying on the functional
properties of chickpea protein isolates was investigated and compared to freeze drying at …

The present study investigates the effect of Refractance Window (RW) drying at different
temperatures (60° C, 70° C, 80° C, and 90° C) on drying characteristics and quality of apple …

Refractance Window (RW) is a relatively new drying technique for producing dried powders,
slices or leathers from fruits and vegetables. In the present study, the effect of temperature …

Fruit and vegetable drying to make leather, pestil or powder products is a challenging task.
Traditional drying adversely affects the taste, colour, nutritional qualities and preservation of …

Background The most commonly used conventional drying techniques causes several
nutritional, physical and chemical changes which makes food unacceptable to the …