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 …

Background Pesticide residues (PR) present in food are potentially toxic components to
humans and can be the cause of severe health problems, depending on the means and …

Background Drying is one of the most popular methods of preserving a wide variety of food
and agricultural products. Unfortunately, this unit operation may negatively influence product …

A novel drying technique using a combination of ultrasound and vacuum dehydration was
developed to shorten the drying time and improve the quality of carrot slices. Carrot slices …

Recently, the effectiveness of combined use of non-thermal technologies to improve hot air
dryers' performance from both the energy and quality point of views has been proven …

This paper aims at presenting a comprehensive perusal on hot air and microwave drying of
medicinal herbs through investigating the dehydration behaviour, mathematical modelling …

Spices and herbs are important parts of human daily food consumption and play an
essential role in seasoning and/or preserving food, curing illness, and enhancing cosmetics …

This review aims at comprehensively presenting the state-of-the-art of Ultrasound-Assisted
Drying (UAD). UAD represents a promising hybrid drying technique that enhances drying …

The combination of ultrasound and microwave in vacuum frying system was investigated to
achieve higher drying efficiency and quality attributes of fried products. Purple-fleshed …

The ultrasound assisted microwave vacuum frying system was investigated to achieve
higher physicochemical and quality attributes of frying oil. In this study, the effect of …