A systematic review on the recent advances of the energy efficiency improvements in non-conventional food drying technologies
Background The conventional drying technologies presently used in the food industry are
hot-air based systems that are normally considered as an energy intensive processes with …
hot-air based systems that are normally considered as an energy intensive processes with …
Recent advances in drying and dehydration of fruits and vegetables: a review
VR Sagar, P Suresh Kumar - Journal of food science and technology, 2010 - Springer
Fruits and vegetables are dried to enhance storage stability, minimize packaging
requirement and reduce transport weight. Preservation of fruits and vegetables through …
requirement and reduce transport weight. Preservation of fruits and vegetables through …
Convective drying of hawthorn fruit (Crataegus spp.): Effect of experimental parameters on drying kinetics, color, shrinkage, and rehydration capacity
Thin layer drying characteristics and physicochemical properties of hawthorn fruit
(Crataegus spp.) were investigated using a convective dryer at air temperatures 50, 60 and …
(Crataegus spp.) were investigated using a convective dryer at air temperatures 50, 60 and …
Effects of hybrid (microwave-convectional) and convectional drying on drying kinetics, total phenolics, antioxidant capacity, vitamin C, color and rehydration capacity of …
Sour cherries were dried by convectional (CD) at 50, 60, and 70° C and by hybrid (HD;
microwave-convectional) drying at 120, 150, and 180 W coupled with hot air at 50, 60, and …
microwave-convectional) drying at 120, 150, and 180 W coupled with hot air at 50, 60, and …
A comprehensive review of thin-layer drying models used in agricultural products
Drying is one of the widely used methods of grain, fruit, and vegetable preservation. The
important aim of drying is to reduce the moisture content and thereby increase the lifetime of …
important aim of drying is to reduce the moisture content and thereby increase the lifetime of …
Comparison of energy parameters in various dryers
This study aimed at investigating the energy output, thermal output, drying efficiency and
specific energy in various drying methods for drying of chamomile. These methods included …
specific energy in various drying methods for drying of chamomile. These methods included …
Study the effect of sun, oven and microwave drying on quality of onion slices
Sun, oven (50 and 70° C) and microwave oven (210 and 700 W) drying of onion slices were
carried out to monitor the drying kinetics and quality degradation of the product …
carried out to monitor the drying kinetics and quality degradation of the product …
[HTML][HTML] Investigation of microwave dryer effect on energy efficiency during drying of apple slices
Characteristics of thin layer microwave drying of apple were evaluated in a laboratory scale
microwave dryer at 2450 MHz. The drying experiments were carried out at 200, 400 and 600 …
microwave dryer at 2450 MHz. The drying experiments were carried out at 200, 400 and 600 …
[HTML][HTML] Influences of drying temperature and storage conditions for preserving the quality of maize postharvest on laboratory and field scales
PC Coradi, V Maldaner, É Lutz, PV da Silva Daí… - Scientific reports, 2020 - nature.com
Drying and storage methods are fundamental for maintaining the grain quality until
processing. Therefore, the aim of this study was to evaluate the associations of the drying …
processing. Therefore, the aim of this study was to evaluate the associations of the drying …
Novel concepts in microwave drying of foods
D Wray, HS Ramaswamy - Drying Technology, 2015 - Taylor & Francis
Drying is a widespread concept in the food industry, typically employed to convert a surplus
crop into a shelf-stable commodity. With advancement of technology, however, there is …
crop into a shelf-stable commodity. With advancement of technology, however, there is …