Food products are dried to improve their shelf-life, reduce packaging costs, lower ship**
weights, enhance appearance, to attempt to encapsulate original flavor and maintain …

Purpose: Tea is the most frequently consumed drink worldwide, next to water. About 75% of
the total world tea production includes black tea, and withering is one of the major …

Withering is a key process that affects the aroma of Keemun black tea (KBT). In this study,
the aroma composition of KBT through natural withering, sun withering, and warm-air …

The drying kinetics of strawberry in a laboratory dryer was studied. The pre-treated with
alkaline ethyl oleate solution and untreated strawberries were dried at selected …

Withering process is one of the most crucial steps in Keemun black tea (KBT) manufacturing,
which is the foundation of quality formation. This study investigated the effects of …

Jatropha (Jatropha curcas L) seed contains non-edible oil, which is suitable for biodiesel
production. The present research focused on the mathematical modelling of the drying …

Withering is very important to the quality of Wuyi rock tea. In this study, transcriptomics and
metabolomics were used to analyze the effects of different withering methods on tea quality …

In this study, quantitative taste evaluation based on sense and electronic tongue (ET)
combined with chemical composition analysis reveals the taste quality difference of Keemun …

The effect of pretreatment (0.5% citric acid solution) and drying air temperature (40, 50, 60,
and 70° C) on drying characteristics of button mushroom slices was investigated in a cabinet …

The inluence of different drying temperatures on the drying kinetics and quality of tomato
slices was studied. In particular, the effect of hot air temperature on the lycopene content …