Numerous species of wild growing mushrooms are widely consumed as a delicacy in central
and eastern Europe. Credible evaluation of their nutritional value has so far been limited …

This article presents basic concepts related to the thermodynamics of sorption of water and
measurement of sorption isotherm for food materials. A comprehensive review of the widely …

This study was conducted to evaluate the effects of different levels of osmotic pretreatments
prior to drying and different drying methods on nutritional quality of dried mushroom slices …

The energy-exergy and environ-economic (4E) analysis was conducted while drying ivy
gourd in a natural convection indirect solar dryer (ISD) without and with a thermal energy …

Abstract Development of versatile medical dressing with good immediate and long-lasting
antibacterial, hygroscopic and moisturizing abilities is of great significance for management …

Hemp shives is a lightweight material known for its insulating properties. Associating these
bio-fibers with plant-based matrix instead of a mineral binder in insulation applications is of …

This study focused on the experimental analysis on drying kinetics of beef in a solar tunnel
dryer. During the drying process the parameters of drying air were monitored. Experimental …

Lemon peel constitutes a potential source of dietary fiber to formulate new and healthier
products, as well as a source of essential oils. The relationship between moisture content …

This paper presents a mathematical model for optimal design of a solar-assisted drying
system for drying bananas. The optimization model consists of a simulation model of a solar …

Drying of foods is a processing step, which has a variety of outcomes from improving shelf
life and product stability, to reducing weight, or to achieving a targeted product eating …