A large number of herb-drying studies have been conducted in recent decades and several
herb-drying techniques have been introduced. However, the quality of commercial dried …

Vacuum freeze-drying of biological materials is one of the best methods of water removal,
with final products of highest quality. The solid state of water during freeze-drying protects …

High intensity ultrasound (HIU) offers an alternative to traditional methods of food
preservation, and is regarded as a green and promising emerging technology. Ultrasound …

Ultrasonic processing has attracted increasing attention by people because ultrasonic
technology may represent a flexible 'green'alternative for energy efficient processes. The …

Background Drying is one of the most popular methods of preserving a wide variety of food
and agricultural products. Unfortunately, this unit operation may negatively influence product …

This review aims at comprehensively presenting the state-of-the-art of Ultrasound-Assisted
Drying (UAD). UAD represents a promising hybrid drying technique that enhances drying …

Drying is the main technical means of fruit and vegetable processing and storage; freeze
drying is one of the best dehydration processes for fruit and vegetables, and the quality of …

In the food industry, drying is a crucial unit process for extending product shelf life. Many
methods are available for drying of foods but spray drying and freeze drying have been …

Drying is among the most important processes and the most energy-consuming techniques
in the food industry. Dried food has many applications and extended shelf life. Unlike the …

Low temperature drying (LTD) allows high-quality dried products to be obtained, preserving
the nutritional properties of fresh foods better than conventional drying, but it is a time …