Microwave food processing—A review
Microwave heating has vast applications in the field of food processing such as cooking,
drying, pasteurization and preservation of food materials. In this article, various applications …
drying, pasteurization and preservation of food materials. In this article, various applications …
A review of drying methods for improving the quality of dried herbs
A large number of herb-drying studies have been conducted in recent decades and several
herb-drying techniques have been introduced. However, the quality of commercial dried …
herb-drying techniques have been introduced. However, the quality of commercial dried …
Modeling the thin‐layer drying of fruits and vegetables: A review
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 …
time. In practice, the drying of fruits and vegetables increases product shelf‐life and reduces …
Effects of drying and grinding in production of fruit and vegetable powders: A review
MC Karam, J Petit, D Zimmer, EB Djantou… - Journal of Food …, 2016 - Elsevier
In recent years, fruits and vegetables have received considerable attention, as these
materials have been reported to contain a wide array of phytochemicals, which are claimed …
materials have been reported to contain a wide array of phytochemicals, which are claimed …
Effects of different drying methods on the product quality and volatile compounds of whole shiitake mushrooms
Various drying methods play important roles in the preservation of foods. However, how the
different drying methods affect the quality of some foods is not clear. This paper evaluates …
different drying methods affect the quality of some foods is not clear. This paper evaluates …
Modern methods of pre-treatment of plant material for the extraction of bioactive compounds
A Krakowska-Sieprawska, A Kiełbasa, K Rafińska… - Molecules, 2022 - mdpi.com
In this review, recent advances in the methods of pre-treatment of plant material for the
extraction of secondary metabolites with high biological activity are presented. The correct …
extraction of secondary metabolites with high biological activity are presented. The correct …
Effect of convective and vacuum–microwave drying on the bioactive compounds, color, and antioxidant capacity of sour cherries
The aim of this study was to determine the effect of microwave power during the vacuum–
microwave drying (VMD) on sour cherries in terms of drying kinetics, including the …
microwave drying (VMD) on sour cherries in terms of drying kinetics, including the …
Infrared drying of food materials: Recent advances
Infrared (IR) radiations are an important source of energy used in the food industry for a wide
range of applications such as drying, roasting, pasteurization, blanching, peeling, and …
range of applications such as drying, roasting, pasteurization, blanching, peeling, and …
Advances in vacuum microwave drying (VMD) systems for food products
L González-Cavieres, M Pérez-Won… - Trends in Food Science …, 2021 - Elsevier
Background Drying is one of the oldest preservation techniques used in the food industry.
This technology has evolved and different drying systems have been applied, such as …
This technology has evolved and different drying systems have been applied, such as …
Characterization of microwave vacuum drying and hot air drying of mint leaves (Mentha cordifolia Opiz ex Fresen)
Mint (Mentha cordifolia Opiz ex Fresen) was subjected to microwave vacuum drying and hot
air drying, respectively. For microwave vacuum drying, three microwave intensities ie 8.0 …
air drying, respectively. For microwave vacuum drying, three microwave intensities ie 8.0 …