The drying of fruits and vegetables is a complex operation that demands much energy and
time. In practice, the drying of fruits and vegetables increases product shelf‐life and reduces …

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 purpose of drying food products is to allow longer periods of storage with minimized
packaging requirements and reduced shipping weights. The quality of a food product is …

In this study, Agiorgitico red grape pomace byproducts were dehydrated by air drying and
accelerated solar drying and sequentially extracted by three different extraction methods …

This study was conducted to evaluate the effects of different levels of osmotic pretreatments
prior to drying and different drying methods on nutritional quality of dried mushroom slices …

The effect of air temperature on the physicochemical and nutritional properties and
antioxidant capacity of Aloe vera (Aloe barbadensis Miller) gel was investigated. The …

The effect of drying air temperature and power ultrasound (US) application on the drying
curves of apples (var. Granny Smith) and on the quality (total polyphenol (TPC) and …

Black garlic (BG) is essentially a processed food and obtained through the transformation of
fresh garlic (FG)(Allium sativum L.) via a range of chemical reactions (including the Maillard …

Background The use of pomegranate peel is highly associated with its rich phenolic
concentration. Series of drying methods are recommended since bioactive compounds are …

The main goals of the present work are, on one hand to study the influence of drying
operation in some chemical properties of pumpkin, and, on the other hand, to study the …