A review of drying methods for improving the quality of dried herbs
A large number of herb-drying studies have been conducted in recent decades and several
herb-drying techniques have been introduced. However, the quality of commercial dried …
herb-drying techniques have been introduced. However, the quality of commercial dried …
Effects of drying and grinding in production of fruit and vegetable powders: A review
MC Karam, J Petit, D Zimmer, EB Djantou… - Journal of Food …, 2016 - Elsevier
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 …
materials have been reported to contain a wide array of phytochemicals, which are claimed …
Recent advances in drying and dehydration of fruits and vegetables: a review
Fruits and vegetables are dried to enhance storage stability, minimize packaging
requirement and reduce transport weight. Preservation of fruits and vegetables through …
requirement and reduce transport weight. Preservation of fruits and vegetables through …
A systematic review on the recent advances of the energy efficiency improvements in non-conventional food drying technologies
Background The conventional drying technologies presently used in the food industry are
hot-air based systems that are normally considered as an energy intensive processes with …
hot-air based systems that are normally considered as an energy intensive processes with …
[BOOK][B] Handbook of food science, technology, and engineering
YH Hui - 2006 - books.google.com
Handbook of food science, technology, and engineering Page 1 HANDBOOK of FOOD
SCIENCE, TECHNOLOGY, AND ENGINEERING Volume 4 Edited by YH HUI Associate Editors …
SCIENCE, TECHNOLOGY, AND ENGINEERING Volume 4 Edited by YH HUI Associate Editors …
Advanced computational modelling for drying processes–A review
T Defraeye - Applied Energy, 2014 - Elsevier
Drying is one of the most complex and energy-consuming chemical unit operations. R&D
efforts in drying technology have skyrocketed in the past decades, as new drivers emerged …
efforts in drying technology have skyrocketed in the past decades, as new drivers emerged …
Design of hot air drying for better foods
PP Lewicki - Trends in Food Science & Technology, 2006 - Elsevier
Drying of food consists of three steps, namely pre-drying processing, dehydration and post-
drying handling of the material. The pre-drying processes depend on the physical state of …
drying handling of the material. The pre-drying processes depend on the physical state of …
Recent advances of novel thermal combined hot air drying of agricultural crops
Background Develo** an efficient drying system with combined novel thermal and
conventional hot-air drying of agricultural crops has become potentially a viable substitute …
conventional hot-air drying of agricultural crops has become potentially a viable substitute …
Ultrasound and ethanol pre-treatments to improve convective drying: Drying, rehydration and carotenoid content of pumpkin
Among different effects, both ultrasound and ethanol technologies change the product
structure and promote mass transfer when used as pre-treatments to improve the food …
structure and promote mass transfer when used as pre-treatments to improve the food …
Solar drying Technologies: A review and future research directions with a focus on agroindustrial applications in medium and large scale
NM Ortiz-Rodríguez, M Condorí, G Durán… - Applied Thermal …, 2022 - Elsevier
The food industry accounts for approximately 30% of global energy consumption. In
addition, food-processing activities contribute almost 26% of total greenhouse gas …
addition, food-processing activities contribute almost 26% of total greenhouse gas …