Fruits and vegetables are essential for human nutrition, delivering a substantial proportion of
vitamins, minerals, and fibers in our daily diet. Unfortunately, half the fruits and vegetables …

The drying of fruits and vegetables is a complex operation that demands much energy and
time. In practice, the drying of fruits and vegetables increases product shelf‐life and reduces …

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 …

Drying operations can help in reducing the moisture content of food materials for avoidance
of microbial growth and deterioration, for shelf life elongation, to minimize packaging and …

The drying characteristics of tomatoes were investigated at 55, 60, 65 and 70° C with air flow
rate of 1.5 m/s. Prior to drying, tomatoes were subjected to dipping in alkaline ethyl oleate …

Air-drying characteristics of pumpkin slices were investigated in a laboratory scale hot-air
dryer. The thin-layer drying was carried out under three air temperatures of 50, 55 and 60° C …

A convective drying process was optimized as strategy to produce dehydrated ingredients
with high antioxidant capacity; using Hass avocado byproducts (peels and seeds). Studied …

In this study, the effect of pretreatments (potassium meta bisulphite and ascorbic acid) and
drying air temperature (55 and 65° C) on drying behaviour of peach slices were …

The drying of dill and parsley leaves was investigated in a laboratory dryer. The effect of
temperature on drying rate of samples at constant air velocity (1.1 m/s) and various …

Edible coatings can guarantee the quality of agricultural products, and performance as a low
oxygen barrier, carbon dioxide, and water vapor, allowing reducing water loss or controlling …