Background Drying is an important method to preserve food products. Although many
traditional drying technologies (hot air, freeze, microwave drying) have been applied …

In recent years, many infrared (IR) and IR‐assisted drying methods such as IR‐hot air, IR‐
vacuum, IR‐microwave, and vibration aided IR‐dryer have been reported for drying of food …

A new drying technology, far-infrared radiation heating assisted pulsed vacuum drying (FIR-
PVD) was applied to process blueberries. Influences of drying temperature, vacuum …

Background As electromagnetic waves of particular bands, energy-carrying infrared
radiation, microwave, and radio frequency transfer heat, which affects biological functions …

In current work, air impingement drying (AID), infrared-assisted hot air-drying (IR-HAD), and
hot air drying based on temperature and humidity control (TH-HAD) drying technologies …

Drying, as a critical step in the production of air-dried beef, has a direct impact on the quality
of the final product. Innovatively, a composite system incorporating contact ultrasound (CU) …

Chrysanthemum (Chrysanthemum morifolium Ramat.) is a seasonal plant with high
medicinal and aesthetic value, and drying is an effective practice to enhance its storability …

Sea buckthorn berries are important ingredients in Chinese medicine and food processing;
however, their high moisture content can reduce their shelf life. Effective drying is crucial for …

The effects of hot air impingement drying (HAID), hot air drying with temperature and
humidity process control (HADTHPC), medium-and short-wave infrared drying (MSWID) …

Amomum villosum fruit is an attractive spice owing to its pleasant aromatic properties, and
drying is an efficacious way to maintain its therapeutic and trading values. In this study …