Background Drying is an important method to preserve food products. Although many
traditional drying technologies (hot air, freeze, microwave drying) have been applied …

In recent years, fruits and vegetables have received considerable attention, as these
materials have been reported to contain a wide array of phytochemicals, which are claimed …

Drying is a complicated process with simultaneous heat and mass transfer, and food drying
is especially very complex because of the differential structure of products. In practice, a food …

Drying is one of the widely used methods of grain, fruit, and vegetable preservation. The
important aim of drying is to reduce the moisture content and thereby increase the lifetime of …

One of the best methods for the preservation of agricultural product is drying, which consists
in removing water from the manufactured goods. One of the best ways to decrease drying …

Drying, as a critical step in the production of air-dried beef, has a direct impact on the quality
of the final product. Innovatively, a composite system incorporating contact ultrasound (CU) …

We evaluated the finished product quality and infrared (IR) drying characteristics of fresh
and sugar-infused blueberries dried with a catalytic infrared (CIR) dryer. IR drying tests were …

The drying behavior of prawn and chelwa fish (Indian minor carp) has been studied under
open sun drying (OSD). The drying rate curves contained no constant rate period and …

In this study, radish slices were dried as single layers with thickness of 4 and 6mm in the
ranges of 40–60° C of drying air temperature in a laboratory scale vacuum dryer. The effect …

Thin-layer drying behaviour of raw mango slices was studied in a laboratory model tunnel
dryer. The samples were dried at 55, 60 and 65° C air temperature with control, blanching …