In recent years, red beetroot has received a growing interest due to its abundant source of
bioactive compounds, particularly betalains. Red beetroot betalains have great potential as …

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 …

Background Developing an efficient drying system with combined novel thermal and
conventional hot-air drying of agricultural crops has become potentially a viable substitute …

Beetroot (Beta vulgaris) is normally used as natural food colorants in food industry. The
objectives of this research are (1) to determine the effect of types (egg albumen and fish …

Background Beetroot is a health-promoting vegetable packed with essential components
like vitamins, minerals, nitrates, carotenoids, ascorbic acid, flavonoids, polyphenols …

Beetroot has been considered as an attractive raw material to dehydrate owing to
possessing valuable essential nutrients. In the present work, it was appraised whether …

The influence of ultrasonic frequency (20 kHz) and glucose pretreatments either alone or in
combination on the drying of sweet potato slices (3 mm) using a hot-air dryer at 60° C was …

The influence of air temperature on drying kinetics of radish slices in a bench scale
convective tray dryer was examined experimentally and suitable drying model was …

Mango purée is a byproduct of the current production processes (such as freeze‐drying,
dehydration) after the product shaping stage or grades II and III mangoes. Currently, fruit bar …

There is an increased interest in preserving fruits and vegetables by drying. The novelty of
this study consists in the combination of the following three drying methods: free convection …