In most drying processes, several physical, chemical and nutritional modifications take place
in food products. Innovative drying techniques such as intermittent drying can enhance the …

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

With the development of optical and spectroscopy sensors, hyperspectral technology has
been wildly used in the quality monitoring of food processing. Drying is one of the most …

Several researchers have developed studies to obtain a mathematical model able to
describe grain drying kinetics. However, most of these studies neglect the effect of grain …

Twenty-nine aroma-active compounds were quantified in fresh and dried sapodilla fruits
grown in Malaysia. Sensory studies revealed distinct differences in the overall orthonasal …

The aim of this article was to estimate the effectiveness of intermittent drying with constant
and time-variant intermittency ratio, compared with continuous drying. Intermittent drying …

Polycyclic aromatic hydrocarbons (PAHs) are primarily produced during the incomplete
combustion of organic matter. PAHs are suspected endocrine disruptors and possible …

Intermittent drying of materials is an alternative operation that aims at reducing energy
consumption, improve the preservation of dried products or decrease effective drying time …

Low-field nuclear magnetic resonance (LF-NMR) has been increasingly popular as
analytical tools for evaluating the dynamics of water mobility and distribution. In this study …

This work compares a conventional continuous drying schedule with a solar cyclic drying
schedule for the seasoning of an Australian hardwood timber, Eucalyptus grandis, focusing …