Drying is a key processing step for plant‐based foods. The quality of dried products,
including the physical, nutritional, microbiological, and sensory attributes, is influenced by …

Drying agricultural products consumes massive amounts of energy. The rapid depletion of
non-renewable energy sources, along with rising environmental concerns, are opening up …

Blueberry pulp was dried using hot air (HA) and refractance window (RW) methods at 55–
95° C, the drying kinetics were described by the Page (k and n) and Fick (D eff 1) Models. In …

Drying is one of the most common and effective techniques for preserving the quantitative
and qualitative characteristics of medicinal plants in the post-harvest phase. Therefore, in …

Coriander (Coriandrum sativum L.) is an aromatic and nutritious herb but often wasted due
to limited processing. Drying is a common method for extending its shelf life. In the study …

The postharvest losses of agricultural and horticultural crops are high as a result of the lack
of postharvest handling, storage, and processing technologies in India. Over the years …

Approximately half of the world's pineapple production is marketed as a processed product,
leading to the generation of a significant quantity of industrial waste, mainly composed of …

Curcuma longa L. rhizomes (CL) are aromatic spices known for their natural dye properties.
These rhizomes contain considerate quantities of nutrients and bioactive compounds …

Physicochemical, packing and microstructural properties of beet, blueberry, carrot, and
cranberry powders produced by hot-air drying (HAD), freeze drying (FD), and a film drying …

The present study aimed to design and evaluate the effect of different drying methods, viz.
refractance window drying (RWD), hot air drying (HD), freeze-drying (FD) and vacuum …