Limitations of microwave processing due to inhomogeneities of power input and energy
absorption have been widely described. Over‐and underheated product areas influence …

The effect of three different drying methods (hot-air, combined hot-air-microwave, and
vacuum-freeze) on the sensorial, textural, nutritional, and other quality characteristics of …

In recent years, due to the influence and promotion of several factors, the Chinese market
demands for prepared foods have grown rapidly. However, there are still many problems …

The purpose of this research was to study the effect of hot air drying, microwave vacuum
drying and freeze drying combined with explosion puffing drying (HDEPD, MDEPD and …

Hybrid microwave-assisted hot air (MW-HA) tunnel drying at 100, 150 and 200 W at 50° C,
60° C or 70° C was evaluated with gathered data on the associated drying kinetics, energy …

This study focused on the effects of microwave-vacuum-assisted drying on the drying
kinetics, bioactive compounds and antioxidant activity of whole cranberries subjected to …

Noni fruit is renowned for its abundance of bioactive compounds. Drying is an important
method for processing functional products derived from noni. However, limited information …

Drying technologies have been essential for extending the shelf-life of perishable fruits and
vegetables for over a century. Vacuum freeze-drying (VFD), though invented over a hundred …

Ginger is susceptible to deterioration during storage, drying is an efficient approach to
extend its shelf life. This research mainly aimed to investigate the effects of different osmotic …

Convective drying (CO) is the most common technique for drying herbs, although it may
diminish phenolic compounds content. Microwave drying (MW) has been suggested as an …