Abstract Refractance Window TM-Drying (RWD) is one such novel fourth-generation drying
technology which has recently gained huge attention due to its several advantages. It is …

Fruit and vegetable drying to make leather, pestil or powder products is a challenging task.
Traditional drying adversely affects the taste, colour, nutritional qualities and preservation of …

Refractance window (RW) drying of mango pulp has shown good quality retention
compared to conventional drying methods. Different pulp thickness (2, 3 and 4 mm) and …

The aim of this research was to study the use of Refractance window™(RW™) in the
dehydration of salmon (Atlantic salmon), beef (lean), and apples (Granny Smith) through the …

The objective of this work was to study the influence of the drying temperature, infrared (IR)
radiation assistance, and the Mylar™ film thickness during Physalis fruit purée drying by the …

Attempts were made to understand the drying kinetics, different heats involved, and change
in physiochemical properties during Refractance Window (RW) drying of strawberry puree …

Natural food colorants are often unstable and undergo rapid degradation reactions. These
are significant at higher temperatures, as in the case of drying of food powders. In this …

Guava is widely consumed because of its agro-industrial use, and its antioxidant properties
attributed to vitamin C and carotenoids content. However, it has a short shelf life. Guava has …

The convective hot air drying technology can cause physicochemical, nutritional, and
organoleptic losses in mango (Mangifera indica). The present Systematic Review was …

The sensory and nutritive quality attributes of fruits have observed to be lost when dried to
leathers using solar, hot air convection and several other traditional drying processes …