Pretreatment is widely used before drying of agro-products to inactivate enzymes, enhance
drying process and improve quality of dried products. In current work, the influence of …

This paper presents a comprehensive review of thin-layer drying-curve models available in
the literature and their comparisons for single-layer drying applications from 2003 to 2013. In …

The present work investigated the influences of ultrahigh pressure (UHP), ultrasound (US)
and their combination (UHP-US) as pretreatments on properties of vacuum-freeze dried …

The effects of air drying temperature, slice thickness and pre-treatment application on the
drying kinetics of carrot slices during convective drying in the range 50–70° C were …

The present study aimed to dry orange slices at 50, 60, and 70° C using vacuum microwave
dryer (VMD), vacuum infrared dryer (VID), and tray dryer (TD) and to compare the effects of …

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 …

Food products are dried to improve their shelf-life, reduce packaging costs, lower shipping
weights, enhance appearance, to attempt to encapsulate original flavor and maintain …

This book compiles the latest science and technology in the processing and preservation of
vegetables and vegetable products. Vegetables are an important article of commerce for …

The aim of the study was to investigate the impact of pulsed electric field (PEF) treatment on
the convective drying kinetics of a carrot and color and microstructure changes of the dried …

BACKGROUND Most agricultural crops contain high moisture content (80–95% wet basis
(wb)) which makes them very susceptible to microbial damage leading to shorter shelf‐life …