In recent years, fruits and vegetables have received considerable attention, as these
materials have been reported to contain a wide array of phytochemicals, which are claimed …

Background Developing an efficient drying system with combined novel thermal and
conventional hot-air drying of agricultural crops has become potentially a viable substitute …

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 …

The effects of different drying conditions, such as infrared power, drying air temperature and
velocity, on quality of strawberry were evaluated. Drying time decreased with increased …

Drying is one of the most prevalent methods to reduce water activity and preserve foods.
However, it is also the most energy-intensive food processing unit operation. Although a …

Thermal drying technologies have attracted significant R&D efforts owing to the rising
demand for improved product quality and reduced operating cost as well as diminished …

The thermal drying effects on strawberries were investigated in terms of the kinetics of
antioxidant activity (AA), anthocyanins (A) and total phenolic compound content (TPC), as …

Combined drying of hot air and microwave‐vacuum has been proposed as an alternative
method to improve the quality of dried mushrooms, especially the structural and textural …

Tomatoes are a valuable highly perishable agricultural product that are dried on a large
scale for extending shelf life. The drying of both tomatoes and tomato processing waste can …

Food materials are complex in nature as it has heterogeneous, amorphous, hygroscopic and
porous properties. During processing, microstructure of food materials changes which …