Hot air-assisted radio frequency drying of black carrot pomace: Kinetics and product quality

Effects of layer arrangement on heating uniformity and product quality after hot air assisted radio frequency drying of carrot

(2021) Chenchen Wang et al.   Innovative Food Science & Emerging Technologies

Investigation of Hot Air–Assisted Radio Frequency as a Final-Stage Drying of Pre-dried Carrot Cubes

(2020) Chuting Gong et al.   Food and Bioprocess Technology

Investigation of hot-air assisted radio frequency (HARF) dielectric heating for improving drying efficiency and ensuring quality of dried hazelnuts (Corylus avellana L.)

(2020) Wenjie Wang et al.   FOOD AND BIOPRODUCTS PROCESSING

Numerical analysis of heat and mass transfer in kiwifruit slices during combined radio frequency and vacuum drying

(2020) Lixia Hou et al.   INTERNATIONAL JOURNAL OF HEAT AND MASS TRANSFER

Hot-air assisted continuous radio frequency heating for improving drying efficiency and retaining quality of inshell hazelnuts (Corylus avellana L. cv. Barcelona)

(2020) Wenjun Wang et al.   JOURNAL OF FOOD ENGINEERING

Radio frequency processing and recent advances on thawing and tempering of frozen food products

(2020) Yvan Llave et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effects of combined radio frequency with hot water blanching on enzyme inactivation, color and texture of sweet potato

(2020) Hongyi Jiang et al.   Innovative Food Science & Emerging Technologies

Valorisation of black carrot pomace: microwave assisted extraction of bioactive phytoceuticals and antioxidant activity using Box–Behnken design

(2019) Manoj Kumar et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

New Development in Radio Frequency Heating for Fresh Food Processing: a Review

(2019) Chaofan Guo et al.   Food Engineering Reviews

Effect of different pretreatments followed by hot-air and far-infrared drying on the bioactive compounds, physicochemical property and microstructure of mango slices

(2019) Longyang Yao et al.   FOOD CHEMISTRY

Investigation of hot air-assisted radio frequency heating as a simultaneous dry-blanching and pre-drying method for carrot cubes

(2019) Chuting Gong et al.   Innovative Food Science & Emerging Technologies

Recent developments in radio frequency drying of food and agricultural products: A review

(2018) Xu Zhou et al.   DRYING TECHNOLOGY

Radio Frequency-Vacuum Drying of Kiwifruits: Kinetics, Uniformity, and Product Quality

(2018) Xu Zhou et al.   Food and Bioprocess Technology

Radio-frequency treatment for stabilization of wheat germ: Storage stability and physicochemical properties

(2018) Bo Ling et al.   Innovative Food Science & Emerging Technologies

Optimization of anthocyanins extraction from black carrot pomace with thermosonication

(2017) E. Agcam et al.   FOOD CHEMISTRY

Drying kinetics of apricot halves in a microwave-hot air hybrid oven

(2017) Erhan Horuz et al.   HEAT AND MASS TRANSFER

Black carrot pomace as a source of polyphenols for enhancing the nutritional value of cake: An in vitro digestion study with a standardized static model

(2017) Senem Kamiloglu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Valorization of grape pomace: Drying behavior and ultrasound extraction of phenolics

(2016) Athanasia M. Goula et al.   FOOD AND BIOPRODUCTS PROCESSING

Drying kinetics, rehydration and colour characteristics of convective hot-air drying of carrot slices

(2016) İbrahim Doymaz   HEAT AND MASS TRANSFER

Dielectric properties of dried vegetable powders and their temperature profile during radio frequency heating

(2016) Samet Ozturk et al.   JOURNAL OF FOOD ENGINEERING

Developing hot air-assisted radio frequency drying for in-shell walnuts

(2016) Bo Zhang et al.   Emirates Journal of Food and Agriculture

Content variations of triterpenic acid, nucleoside, nucleobase, and sugar in jujube (Ziziphus jujuba) fruit during ripening

(2015) Sheng Guo et al.   FOOD CHEMISTRY

A Comparative Study of Four Drying Methods on Drying Time and Quality Characteristics of Stem Lettuce Slices (Lactuca sativaL.)

(2014) Azam S. M. Roknul et al.   DRYING TECHNOLOGY

Estimation of whole lemon mass transfer parameters during hot air drying using different modelling methods

(2014) Mehdi Torki-Harchegani et al.   HEAT AND MASS TRANSFER

Developing Hot Air-Assisted Radio Frequency Drying for In-shell Macadamia Nuts

(2013) Yunyang Wang et al.   Food and Bioprocess Technology

Comparisons between conventional, microwave- and ultrasound-assisted methods for extraction of pectin from grapefruit

(2011) Homa Bagherian et al.   CHEMICAL ENGINEERING AND PROCESSING

Moisture diffusivity of rough rice under infrared radiation drying

(2010) Ragab Khir et al.   LWT-FOOD SCIENCE AND TECHNOLOGY