This review paper aims to compile recent literature available regarding the overall chemical
compositions, nutritional properties, essential oils, bioactive compounds and health benefits …

The effect of osmotic dehydration (OD) pretreatments at different temperatures and
immersion times on drying characteristics, total phenolic content (TPC), total antioxidant …

Drying is a widely recognized process that reduces the need for storage and ship**
weight, keeps free water out of the product, and prolongs its shelf life. An infrared dryer was …

The effect of high-intensity ultrasound (HIU), antibrowning agents (C 6 H 8 0 6 & CaCl 2),
and hot water bath (65° C) treatments on the prevention of enzymatic browning and 2 weeks …

Nowadays, the hot air drying process is the most widely used method for producing dried
food and agricultural products due to its suitable investment and low operational costs …

This present study investigated thin-layer drying characteristics of dried apple slices for a
range of temperatures from 40° C to 80° C at a constant drying time of 10 h under infrared …

This work was undertaken to evaluate the impact of high-intensity ultrasound (HUS) pre-
treatment on some quality characteristics of convective-dried (CVD) quince fruit pieces at …

In this study, different drying processes (hot‐air convective drying, microwave drying,
ultrasonically assisted convective drying, freeze‐drying, and infrared drying) were applied to …

Phaleria macrocarpa (Scheff.) Boerl. or 'Mahkota Dewa'is a popular plant found in Malaysia
as it is a valuable source of phytochemicals and therapeutic properties. Drying is an …

This study evaluated the change in the carotenoid content and colorimetric properties of the
pumpkin flower (Cucurbita maxima) in convective drying. Three factors were studied: drying …