Recent advances in conventional drying of foods. Page 1 http://www.alliedacademies.org/food-technology-and-preservation/
J Food Technol Pres 2016 Volume 1 Issue 1 25 Research Article Introduction Drying is the …

The guava (Psidium Guajava L.) tree is extensively grown in the tropical and sub-tropical
regions of the world. It is quite resilient, highly productive, has high economic returns and …

Sugar kelp (Saccharina latissima), a marine macroalga, is a rich source of fibers, vitamins,
minerals, and antioxidants. However, investigations on the effects of seasonal variation and …

This study presents the impact of pulsed electric fields (PEF) on the selected properties of
mango dried with hot air and vacuum techniques. PEF pretreatment has been performed at …

Banana with good amount of resistant starch (RS) offers greater benefit to human health.
Studying the dehydration mechanism of the raw banana slice is very important for …

Guava (Psidium guajava L.) is a rich source of vitamin C (ascorbic acid) having high water
content (above 80%) which makes it extremely perishable, but storage, handling, processing …

The drying behavior of Vernonia amygdalina leaves was investigated using open sun and
shade drying. The effective diffusivity coefficients for both methods were evaluated. Eight …

Dog rose (Rosa canina L.) is a rosehip used for domestic and industrial purposes. It has
great antioxidant compounds such as lycopene and phenolic compounds. In the present …

The aim of the review was to look into technological advances and methods for dehydrating
fruits and vegetables, as well as the shortcomings of these methods and potential ways to …

This study applied hot air‐assisted RF (HA‐RF) as second stage drying method for mango
slices. Hot‐air drying was used as first stage drying to reduce moisture content to about …