Background Drying is one of the oldest preservation techniques used in the food industry.
This technology has evolved and different drying systems have been applied, such as …

Studies on drying of fruits and vegetables by means of different methods are numerous. This
review aims at presenting the most usual quality analyses carried out in dried fruits and …

Okra (Abelmoschus esculentus) has attracted a growing attention for its nutritional and
medicinal values, while few studies focused on systemic study of okra polyphenols (OP). In …

Among the advanced drying methods, vacuum freeze-drying (VFD) preserves the quality of
food to the greatest extent, but its biggest disadvantage is its high energy consumption. The …

Okra (Abelmoschus esculentus) is a good source of micronutrients and a highly perishable
vegetable crop. The okra pods were dried in an evacuated tube collector-based novel solar …

Nostoc sphaeroides is an edible Cyanobacterium which has high nutritional value and is
widely used in dietary supplements and therapeutic products. N. sphaeroides contains …

Due to increasing awareness of food sustainability and security among consumers and food
manufacturers, the valorization of food products has gained huge interest among …

Centella asiatica L.(CA) has garnered substantial attention in both commercial and research
domains due to its bioactive compounds, imparting notable functional properties such as …

Microwave‐assisted vacuum drying (MAVD) has been studied to improve drying kinetics
and physical and antioxidant properties of dried moringa leaves. Microwave power and …

Choosing an appropriate drying method is crucial for producing dried cherry blossoms with
desirable quality. This study is designed to assess the effects of seven different drying …