Microwave heating has vast applications in the field of food processing such as cooking,
drying, pasteurization and preservation of food materials. In this article, various applications …

Infrared (IR) radiations are an important source of energy used in the food industry for a wide
range of applications such as drying, roasting, pasteurization, blanching, peeling, and …

Background Developing an efficient drying system with combined novel thermal and
conventional hot-air drying of agricultural crops has become potentially a viable substitute …

Use of microwaves has increased largely in the domestic household in the last few decades
due to the convenience of using microwave ovens. In the industrial sector, microwave …

Drying is considered as the most common and fundamental technique for the postharvest
preservation of herbs and is regarded as a good process to retain bioactive compounds …

Microwave heating is caused by the ability of the materials to absorb microwave energy and
convert it to heat. This article represents a review on fundamentals of microwave heating …

Infrared (IR) heating provides significant advantages over conventional heating, including
reduced heating time, uniform heating, reduced quality losses, absence of solute migration …

This article aims to review and analyze the aspects and characteristics related to infrared
food drying. Indeed, with a review of 100 relevant publications all dealing with infrared food …

The second edition of Emerging Technologies in Food Processing presents essential,
authoritative, and complete literature and research data from the past ten years. It is a …

Application of combined electromagnetic radiation and hot air is gaining momentum in food
processing. A combined infrared and hot air heating system was developed for drying of …