Effects of different drying methods on drying kinetics, physicochemical properties, microstructure, and energy consumption of potato (Solanum tuberosum L.) cubes

Effects of vacuum-steam pulsed blanching on drying kinetics, colour, phytochemical contents, antioxidant capacity of carrot and the mechanism of carrot quality changes revealed by texture, microstructure and ultrastructure

(2020) Hui Wang et al.   FOOD CHEMISTRY

Effect of high-humidity hot air impingement blanching (HHAIB) and drying parameters on drying characteristics and quality of broccoli florets

(2019) Zi-Liang Liu et al.   DRYING TECHNOLOGY

Prediction of energy and exergy of mushroom slices drying in hot air impingement dryer by artificial neural network

(2019) Zi-Liang Liu et al.   DRYING TECHNOLOGY

Drying characteristics, functional properties and in vitro digestion of purple potato slices dried by different methods

(2019) Gan QIU et al.   Journal of Integrative Agriculture

Importance of drying in support of human welfare

(2019) Hong-Wei Xiao et al.   DRYING TECHNOLOGY

Multistage relative humidity control strategy enhances energy and exergy efficiency of convective drying of carrot cubes

(2019) Xian-Long Yu et al.   INTERNATIONAL JOURNAL OF HEAT AND MASS TRANSFER

High-humidity hot air impingement blanching (HHAIB) efficiently inactivates enzymes, enhances extraction of phytochemicals and mitigates brown actions of chili pepper

(2019) Hui Wang et al.   FOOD CONTROL

Hyperspectral imaging for the determination of potato slice moisture content and chromaticity during the convective hot air drying process

(2018) Waseem Amjad et al.   BIOSYSTEMS ENGINEERING

High-humidity hot air impingement blanching alters texture, cell-wall polysaccharides, water status and distribution of seedless grape

(2018) Jun Wang et al.   CARBOHYDRATE POLYMERS

Pulsed vacuum drying of Chinese ginger (Zingiber officinale Roscoe) slices: Effects on drying characteristics, rehydration ratio, water holding capacity, and microstructure

(2018) Jun Wang et al.   DRYING TECHNOLOGY

Investigation of Support Vector Machine and Back Propagation Artificial Neural Network for performance prediction of the organic Rankine cycle system

(2018) Shengming Dong et al.   ENERGY

Energy efficient improvements in hot air drying by controlling relative humidity based on Weibull and Bi-Di models

(2018) Hao-Yu Ju et al.   FOOD AND BIOPRODUCTS PROCESSING

Effect of thickness on non-fried potato chips subjected to infrared radiation blanching and drying

(2018) Bengang Wu et al.   JOURNAL OF FOOD ENGINEERING

Modeling of a convective-infrared kiwifruit drying process

(2017) M. Bahadır Özdemir et al.   INTERNATIONAL JOURNAL OF HYDROGEN ENERGY

Investigation of bound and free water in plant-based food material using NMR T 2 relaxometry

(2016) Md Imran H. Khan et al.   Innovative Food Science & Emerging Technologies

Comparison of Drying Characteristics and Quality of Peppermint Leaves Using Different Drying Methods

(2016) Alireza Salarikia et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Drying characteristics and modeling of yam slices under different relative humidity conditions

(2015) Hao-Yu Ju et al.   DRYING TECHNOLOGY

Process-Based Drying Temperature and Humidity Integration Control Enhances Drying Kinetics of Apricot Halves

(2015) Jian-Wu Dai et al.   DRYING TECHNOLOGY

Continuous real-time monitoring and neural network modeling of apple slices color changes during hot air drying

(2015) Mohammad Hossein Nadian et al.   FOOD AND BIOPRODUCTS PROCESSING

Thin-layer air impingement drying enhances drying rate of American ginseng (Panax quinquefolium L.) slices with quality attributes considered

(2015) Hong-Wei Xiao et al.   FOOD AND BIOPRODUCTS PROCESSING

Fundamentals of Infrared Heating and Its Application in Drying of Food Materials: A Review

(2015) Sanjay B. Pawar et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Color Change Kinetics of American Ginseng (Panax quinquefolium) Slices During Air Impingement Drying

(2014) Hong-Wei Xiao et al.   DRYING TECHNOLOGY

Infrared Heating in Food Drying: An Overview

(2014) Muhmmed Hussain Riadh et al.   DRYING TECHNOLOGY

Optimization of Short- and Medium-Wave Infrared Drying and Quality Evaluation of Jujube Powder

(2014) Jinfeng Bi et al.   Food and Bioprocess Technology

Performance of a convective, infrared and combined infrared- convective heated conveyor-belt dryer

(2014) Hany S. El-Mesery et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Heat Inactivation of Polyphenol Oxidase and Peroxidase as a Function of Water Activity: A Case Study of Mango Drying

(2013) Emilie Korbel et al.   DRYING TECHNOLOGY

Novel high-humidity hot air impingement blanching (HHAIB) pretreatment enhances drying kinetics and color attributes of seedless grapes

(2013) Jun-Wen Bai et al.   Innovative Food Science & Emerging Technologies

Hot air drying characteristics of mango ginger: Prediction of drying kinetics by mathematical modeling and artificial neural network

(2013) Thirupathihalli Pandurangappa Krish Murthy et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Colour Measurement and Analysis in Fresh and Processed Foods: A Review

(2012) Pankaj B. Pathare et al.   Food and Bioprocess Technology

Effects of high hydrostatic pressure processing on the physicochemical and sensorial properties of a red wine

(2012) Yang Tao et al.   Innovative Food Science & Emerging Technologies

Application of support vector machine and relevance vector machine to determine evaporative losses in reservoirs

(2011) Pijush Samui et al.   HYDROLOGICAL PROCESSES

Color Characteristics of Carrots: Effect of Drying and Rehydration

(2011) Magdalena Zielinska et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

EFFECT OF SSB (SUPERHEATED STEAM BLANCHING) TIME AND DRYING TEMPERATURE ON HOT AIR IMPINGEMENT DRYING KINETICS AND QUALITY ATTRIBUTES OF YAM SLICES

(2011) H.-W. XIAO et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Kinetic Modelling of Colour Degradation in Tomato Puree (Lycopersicon esculentum L.)

(2010) P. Nisha et al.   Food and Bioprocess Technology

Drying kinetics and quality of Monukka seedless grapes dried in an air-impingement jet dryer

(2009) Hong-Wei Xiao et al.   BIOSYSTEMS ENGINEERING

Experimental Evaluation of Quality Parameters During Drying of Carrot Samples

(2009) Maria Aversa et al.   Food and Bioprocess Technology

AIR IMPINGEMENT DRYING CHARACTERISTICS AND QUALITY OF CARROT CUBES

(2009) HONG-WEI XIAO et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Retention of Vitamin C in Drying Processes of Fruits and Vegetables—A Review

(2008) P. H. S. Santos et al.   DRYING TECHNOLOGY

Moisture content and water activity prediction of semi-finished cassava crackers from drying process with artificial neural network

(2007) S. Lertworasirikul et al.   JOURNAL OF FOOD ENGINEERING