Drying fruits and vegetables is a procedure of food preservation with simultaneous heat,
mass, and momentum transfer, which increases the shelf life of the food product. The aim of …

This study aims to evaluate the drying kinetics of basil leaves using microwave-assisted
drying (MAD) to determine moisture content, moisture ratio, drying rate, and economic …

In this study, microwave infrared vibrating bed drying (MIVBD) method was used to dry
ginger and the key characteristics of the product were determined, in terms of drying …

色泽是影响果蔬食品感官品质的重要因素, 鲜艳且稳定的色泽不仅给人良好的视觉享受,
更能促进食欲, 提高产品市场价值. 本文首先概括果蔬中天然色素的种类及性质, 明确热 …

Chrysanthemum (Chrysanthemum morifolium Ramat.) is a seasonal plant with high
medicinal and aesthetic value, and drying is an effective practice to enhance its storability …

Fruits are considered one of the healthiest foods, but their high moisture content makes them
perishable; they must be dried to improve shelf life. Given India's dominance in mango fruit …

Microwave-assisted drying (MAD) becomes a drying alternative for faster, high efficiency,
and environmentally friendly. Clove plants are promising plantations because can be …

Indonesia is one of the most important countries in Asia for banana agriculture (Musa spp.).
Some parts of the banana tree are widely utilized by humans, especially the leaves. Even …

Background Infrared‐assisted spouted bed drying (IRSBD) is an innovative hybrid drying
technology based on infrared drying and spouted bed drying, which has the advantages of …

The design of specific drying equipment requires correct knowledge of kinetic and
thermodynamic characteristics of agricultural products. The purpose of this research is to …