Fruits and vegetables have rich bioactive compounds and antioxidants that are vital for the
human body and prevent the cell from disease-causing free radicals. Therefore, there is a …

Pulsed vacuum drying (PVD) is a novel vacuum drying method that has demonstrated
significant potential in improving energy efficiency and product quality in the drying of foods …

Sea buckthorn berries are important ingredients in Chinese medicine and food processing;
however, their high moisture content can reduce their shelf life. Effective drying is crucial for …

Large amounts of waste result from licorice mold rot; moreover, prompt drying directly
influences product quality and value. This study compared various glycyrrhiza drying …

Seabuckthorn berries are difficult to dry because the outermost surface is covered with a
dense wax layer, which prevents moisture transfer during the drying process. In this study …

This study investigates the effects of ultrasound, in combination with chemical pretreatments,
on the quality attributes (total phenolic and carotenoid content, antioxidant activity (2, 2 …

This study aimed to optimize the postharvest blanching and drying process of blueberries
using high-humidity air im**ement (HHAIB) and hot-air-assisted infrared (HAIR) heating. A …

The effects of temperature, air velocity, and infrared radiation distances on the drying
characteristics and quality of apple slices were investigated using infrared-assisted-hot air …

The aim of this study was to investigate the effect of two-stage variable temperature drying
(VTD) on the quality and drying efficiency of paddy rice in the hot air-drying process. A …

BACKGROUND Potato is an important non‐cereal crop. It provides carbohydrates, a major
source of energy in the human diet. Blanching during the processing of fresh fruits and …