Drying is one of the oldest methods for food preservation that removes the water from fruit
and makes it available for consumption throughout the year. Dried fruits can be produced by …

Fruit and vegetable drying to make leather, pestil or powder products is a challenging task.
Traditional drying adversely affects the taste, colour, nutritional qualities and preservation of …

Background This study investigated the effect of traditional and improved solar drying
methods on the sensory quality and nutritional composition of the dried fruit products; using …

The present study examines the effects of various formulations (traditional and hydrocolloid)
and drying techniques [hot air drying at 50, 60 or 70° C, microwave-assisted hot air drying …

In recent years, substantial emphasis has been placed on addressing dietary related
diseases through the promotion of food products enriched with house cricket powder due to …

Refractance Window (RW) is a relatively new drying technique for producing dried powders,
slices or leathers from fruits and vegetables. In the present study, the effect of temperature …

Sliced kumquats were dried by using three different drying methods, microwave (375 W), hot
air (70 and 80° C), and vacuum (70 and 80° C with 100 and 300 mbar) to determine drying …

This study aimed to optimize the suitable drying method to obtain high yield of
polysaccharides from mulberry leaves and to determine their structural characterization and …

Refractance window (RW) drying of mango pulp has shown good quality retention
compared to conventional drying methods. Different pulp thickness (2, 3 and 4 mm) and …

Apricot is one of the fruits dried by using different methods, such as sun, convective or
microwave drying. The effects of drying methods on the components of this fruit differ …