Drying as an effective food preservation method, extends the shelf-life of the food and
reduces storage, packaging, and transportation costs. Each of the common drying methods …

In this review, the rehydration kinetics model, the quality factors affecting of vegetables
during rehydration process, the future challenges and development direction of rehydration …

Vacuum drying is a preferred drying technology in food industry due to the higher quality of
the final products than conventional hot air drying. However, the low drying efficiency …

Ultrasound (sonication) treatment can be used directly for dehydration or pre-treatment
before the osmotic dehydration (OD) procedure of fruit or vegetable particles. The …

Vacuum drying (VD) and heat pump drying (HPD) are widely used in the food industry.
However, their application is limited due to low drying efficiency and the resultant poor …

Dried fruit slices are important, healthy, and popular snacks and gain importance day by day
due to their high nutritional content. In this context, this study mainly focused on the …

A natural convection solar tunnel dryer of capacity 100 kg was used to analyse the drying
kinetics of naturally grown arid vegetable kachri (Cucumis callosus). The moisture reduction …

Fresh and osmotically pretreated (using a 35% isomaltulose solution) strawberries are
highly perishable. This work aimed to dry them by intermittent microwave drying (IMD) and …

Featured Application Drying has been used for centuries as a way to prolong the shelf life of
meat and make it more portable and convenient for consumption. Drying meat helps prevent …

The present study investigates the quality parameters of dried persimmon (Diospyros kaki)
fruit slice by the application of intermittent microwave convective drying (IMCD) method. For …