This study aimed to investigate the impact of microwave-vacuum drying (MVD) on moisture
uniformity in mushroom slices and whole mushrooms (Agaricus bisporus) by near infrared …

Oyster mushroom (Pleurotus ostreatus) slices were dried in a hot air dryer at three
temperatures (45, 55 and 65° C). The sorption isotherm of dried samples in the water activity …

The smell of food is one of the most important factors in assessing its quality. In this study,
the influence of drying method on aroma/volatile compounds of oyster mushrooms …

For dehydrated foods, porosity is a crucial parameter which affects mass and heat transfers,
and is related to the product quality. It is important to monitor porosity change behavior to …

A moving-boundary FEM model describing fruits isothermal drying was employed as an
inverse problem to estimate water diffusivity and peel resistance including shrinkage. The …

The study investigates the effect of drying temperature on vitamin D2 content and color
changes of UVB-treated shiitake (Lentinula edodes), oyster (Pleurotus ostreatus), and white …

The kinetics of water loss (WL), solid gain (SG) and water activity (aw) of the osmotic
dehydration of sweet potato (Ipomoea batatas (L.)) slices were investigated. Three osmotic …

Convective drying of wastewater sludges and sawdust/sludge mixtures was studied. The first
part of this work was an experimental study performed in a cross-flow convective dryer using …

The aim of this paper is to present the results of research focused on the drying samples of
wild and commercially used mushrooms and detect changes in their colours. Three types of …

The drying rate and colour kinetics of apricot halves were studied during stepwise air-drying
compared to continuous drying. The tested stepwise temperature profiles exhibited two …