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

In recent years, many infrared (IR) and IR‐assisted drying methods such as IR‐hot air, IR‐
vacuum, IR‐microwave, and vibration aided IR‐dryer have been reported for drying of food …

Infrared (IR) radiations are an important source of energy used in the food industry for a wide
range of applications such as drying, roasting, pasteurization, blanching, peeling, and …

One of the best methods for the preservation of agricultural product is drying, which consists
in removing water from the manufactured goods. One of the best ways to decrease drying …

Drying plays a critical role in processing of various food and bioproducts as significant
amount of moisture need to be removed for further processing. The rate of moisture removal …

This study aimed to develop an effective and safe drying protocol for pineapple fruits. The
combination of different osmotic pre-treatments and drying temperatures were used to …

The influence of ultrasound (US) pretreatments combined with infrared (IRD) and hot-air
(HAD) drying on drying kinetics, mathematical modeling, bioactive compounds (antioxidant …

Abstract Effects of tray rotation speeds (TRS: 0, 20, 40 rpm), temperatures (50, 60, 70° C)
and wavelength spectra (mid and near-infrared) were comparatively evaluated on improving …

Drying is one of the ways to reduce postharvest waste and processing in agricultural
products. Drying with hot air is one of the most popular drying methods in the food industry …

In this study, mathematical technique was applied to evaluate the moisture loss and
polyphenol compound degradation during the heat pump drying of mango slices. The …