In food processing, infrared drying techniques efficiently remove moisture while preserving
quality. Determining the optimal infrared wavelength reduces energy costs and maintains …

Infrared drying (IRD) is considered an innovative drying solution for the food industry with
advantages of energy-saving potentials, reduced drying time and production cost …

Drying plays a crucial role in preserving the quality of agricultural products. Nevertheless,
suboptimal conditions in drying systems have an adverse effect on drying characteristics …

Air-dried beef, a traditional dry fermented meat product in China, whose quality is largely
influenced by processing conditions. In this study, contact ultrasound (CU) and infrared …

Industrial use of ginger after peeling results in large amounts of agro-waste. To provide a
basic reference for the sustainable processing of ginger products as a spice, we investigated …

The present study aimed to examine the effect of ultrasonic pretreatment and hot air,
microwave–hot-air, infrared–hot air, and freeze-drying on the drying time, specific energy …

The pulsed electric field (PEF) is a non-thermal food processing technology that induces
electroporation of the cell membrane, thus improving mass transfer through the cell …

Dehydration is an effective method for the long-term storage and aroma retention of
gonggan (Citrus sinensis Osb.'Deqing Gonggan'), which is a Chinese variety of citrus, with …

This study examines the effectiveness of seven drying methods applied to bergamot peels,
encompassing hot air, microwave, infrared‐assisted microwave, freeze, infrared, sun, and …

Background Currently, consumer opinions are often shaped by information in the media
such as on television or the Internet. This information, however, is not always compatible …