Background Drying is an important method to preserve food products. Although many
traditional drying technologies (hot air, freeze, microwave drying) have been applied …

The preservation of agri-products with a high moisture content like fruits and vegetables is
challenging. Traditional dehydration techniques (sun drying and hot air drying) were used to …

Okra (Hibiscus esculentus L.) was dried using an infrared drier at radiation intensities of
0.167, 0.235, and 0.520 W/cm 2 and air velocities of 0.3, 0.5, and 0.7 m/s to determine its …

In this study, the effects of microwave power and hot air temperature on various
physicochemical properties of ginger dried by the microwave hot-air rolling drying (MHARD) …

This study examined the performance of different combined infrared (IR) and hot-air drying
(HAD) strategies for sweet potato. Experiments were conducted for simultaneous infrared …

Among different effects, both ultrasound and ethanol technologies change the product
structure and promote mass transfer when used as pre-treatments to improve the food …

Drying is one of the most vital preservation techniques used in the food industry. It demands
different levels of energy to produce commercially high-quality-dried food products. Novel …

One important problem that is closely related to developing and refining novel drying
techniques is the deterioration of aromatic herbs, fruits, and vegetables during the drying …

Plants need to be protected against pests and diseases, so as to assure an adequate
production, and therefore to contribute to food security. However, some of the used …

For the first time, the ethanol as pre-treatment to the ultrasound-assisted convective drying of
food was evaluated. Pre-treatments were performed by immersion of apple slices in ethanol …