One of the earliest and most prevalent processing methods to increase the shelf-life of foods
is drying. In recent years, there has been an increased demand to improve product quality …

Drying is an energy-intensive process that can be reduced by the application of pretreatment
prior to drying to enhance mass transfer and minimize energy consumption. This review …

Osmotic dehydration (OD) is widely used to partially remove water from plant tissues and
enrich it with functional compounds. The high mass transfer resistance of the plant cellular …

The inconsistency in the quality of dried products at different coordinates within a
conventional multi-stage convective cabinet dryer is a critical but often neglected problem. In …

In recent years, global warming, climate change, and carbon emissions have emerged due
to the uncontrolled use of fossil fuels and the lack of widespread use of renewable energy …

In the present research, response parameters such as specific energy consumption (SEC),
thermal efficiency (TE), energy efficiency (EF), drying time (DT), greenhouse gas (GHG) …

In non-thermal plasmas (NTPs), molecules and atoms are activated and excited by strong
electric fields resulting in nonequilibrium between the species, unlike very high …

In this study, apple slices were dried using infrared (IR) and hot air techniques and
comprehensively analyzed in terms of drying and product characteristics. The influence of IR …

This investigation presented presents the drying characteristics, and aimed to predict the
drying kinetics of tomato slices (Lycopersicon esculentum MILL.) using convection and …

Abstract Camellia (Camellia oleifera Abel.) seeds are considerably nutritious and
extensively used for edible oil extraction. This study aimed to enhance the extraction …