Dried meat products gain further attention worldwide thanks to features very similar to fresh
meat products with a longer shelf life. Pastırma in Turkey, jerky in North America, carne-de …

The present work aimed to describe the mechanisms involved in the enhancement of the
drying and rehydration process of carrot slices caused by the pre-treatment using the …

In this study, the drying kinetics of walnuts was investigated including specific energy
consumption (SEC), shrinkage, and walnut kernels' color in two dryers, namely ultrasonic …

Dried meat is one of the ethnic and aesthetic food products popular among global
civilizations and communities. The background of the production is associated with several …

In the present investigation, fresh fenugreek leaves were blanched in water (80° C), steam
and water added with three chemicals namely potassium metabisulphite (0.5%), magnesium …

Low‐temperature drying seems a better alternative option for drying heat labile products,
especially leafy vegetables. In this article, the thin layer drying characteristics of mint leaves …

In this study, a total of 302 molecular structures of phenylnaphthylamine antioxidants based
on N-phenyl-1-naphthylamine and N-phenyl-2-naphthylamine skeletons with various …

In this study, it was aimed to design a novel dryer that operates at low temperature (≤ 20° C)
for the production of a minimally processed and dried meat, and to determine the drying …

Dried kaffir lime leaves are widely used in food preparation and medicine. Microwave has
been developed as an efficient method for decreasing the drying exposure time and the …

Given the seasonal nature and high perishability of Eriobotrya japonica fruits, employing
effective preservation techniques like drying is crucial to minimize economic losses and …