Background Radio frequency (RF), a dielectric heating technique with some advantages
such as rapid, uniform, and volumetric heating and high energy efficiency, can act as an …

Deep-frying is the century-old and the most common cooking process which is still being
used to prepare a variety of food products in industrial and domestic scales. Compared to …

This study aimed to predict the drying kinetics, energy utilization (Eu), energy utilization ratio
(EUR), exergy loss, and exergy efficiency of quince slice in a hot air (HA) dryer using …

Hybrid microwave-assisted hot air (MW-HA) tunnel drying at 100, 150 and 200 W at 50° C,
60° C or 70° C was evaluated with gathered data on the associated drying kinetics, energy …

Thermal processing is commonly employed to ensure the quality and extend the shelf‐life of
fruits and vegetables. Radio frequency (RF) heating has been used as a promising …

Drying plays a crucial role in preserving the quality of agricultural products. Nevertheless,
suboptimal conditions in drying systems have an adverse effect on drying characteristics …

Frying is commonly used by consumers, restaurants, and industries around the globe to
cook and process foods. Compared to other food processing methods, frying has several …

Radio frequency (RF) drying is an emerging technology for food and agricultural products,
holding features of rapid, uniform, stable, and volumetric heating, high energy efficiency, and …

Abstract Effect of post-harvest ripening on cell wall polysaccharides nanostructures, water
status, physiochemical properties of peaches and drying behavior under hot air-infrared …

The influence of various drying methods, namely hot-air drying (HAD), heat pump drying
(HPD), freeze-drying (FD), and microwave freeze drying (MFD), on the structural …