Background As electromagnetic waves of particular bands, energy-carrying infrared
radiation, microwave, and radio frequency transfer heat, which affects biological functions …

Freeze drying (FD) is a technique used to preserve the bioactive content and flavor of
samples. Foods with a short shelf life due to nature have been preserved via FD in recent …

A new drying technology, far-infrared radiation heating assisted pulsed vacuum drying (FIR-
PVD) was applied to process blueberries. Influences of drying temperature, vacuum …

The present study aimed to investigate the effect of hot air drying (HD), microwave rolling-
bed drying (MRD), hot air microwave rolling-bed drying (HMRD), pulse-spouted microwave …

The A. sessiliflorus fruits have garnered attention among researchers for their medicinal and
nutritional properties. However, traditional hot air drying (HAD) suffers from drawbacks …

The effects of far-infrared radiation drying (FIRD), freeze drying (FD), vacuum drying (VD),
and hot air drying (HAD) on appearance, physicochemical properties, antioxidant activities …

The growing concerns over product quality have increased demand for high quality dried
food products and encouraged researchers to explore and producers of such products to …

Drying is an essential post-harvest processing technique used to improve the utilization
efficiency of fresh fruit. The browning of Choerospondias axillaris fruits during the drying …

The aim of the study was to evaluate the effect of sonication (S), microwave-vacuum (MWV),
convective freezing (F), cryogenic freezing (N), and their combinations, as well as pulsed …

This study focused on the effects of microwave-vacuum-assisted drying on the drying
kinetics, bioactive compounds and antioxidant activity of whole cranberries subjected to …