Fruits and vegetables are dried to enhance storage stability, minimize packaging
requirement and reduce transport weight. Preservation of fruits and vegetables through …

The structural heterogeneities of fruits and vegetables intensify the complexity to
comprehend the interrelated physicochemical changes that occur during drying. Shrinkage …

Thin layer drying characteristics and physicochemical properties of hawthorn fruit
(Crataegus spp.) were investigated using a convective dryer at air temperatures 50, 60 and …

The effect of drying temperature (60, 65, 70, and 75° C) on drying characteristics, shrinkage,
rehydration kinetics, microstructure and color profiles of lemon slices were investigated …

This article presents a review of drying processes of fruits and vegetables in which vitamin C
degradation was considered. Vitamin C is an important and essential nutrient for humans …

Drying and dewatering plays a major role in food manufacturing or food processing activities
worldwide. Often one of the last operations in the food processing, it controls to a large …

Conventional heating or drying involves exposure of food and agricultural products such as
grains, fruits, vegetables to high temperature and for long times, which can result in serious …

Beetroot cubes were dehydrated by convective drying in hot air at 60° C and by the
combination of convective pre-drying (CPD) until moisture content 1.6, 0.6 or 0.27 kg/kg db …

The effect of microwave drying technique on moisture content, moisture ratio, drying rate,
drying time and effective moisture diffusivity of mint leaves (Mentha spicata L.) were …

This study aimed to develop an effective and safe drying protocol for pineapple fruits. The
combination of different osmotic pre-treatments and drying temperatures were used to …