Drying characteristics and processing optimization of combined microwave drying and hot air drying of Termitomyces albuminosus mushroom

Optimization of drying temperature for the assessment of functional and physical characteristics of autumn olive berries

(2021) Oscar Zannou et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of hot air drying temperature on the quality and antioxidant activity of Boletus edulis Bull.: Fr.

(2021) Lei Guo et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Optimization of combined microwave and hot air drying technology for purple cabbage by Response Surface Methodology (RSM)

(2021) Jing Liu et al.   Food Science & Nutrition

Effects of combined microwave-hot-air-drying on the physicochemical properties and antioxidant activity of Rhodomyrtus tomentosa berry powder

(2020) Guanghe Zhao et al.   Journal of Food Measurement and Characterization

Optimization of processing technology for blue honeysuckle berry snack: From microwave vacuum concentration to freeze‐drying

(2020) Yueming Zhao et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Microwave-convective hot airdried jamun (Syzygium cumini L.) pulp powder: Optimization of drying aids

(2019) Indira Dey Paul et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Quality evaluation and drying kinetics of shitake mushrooms dried by hot air, infrared and intermittent microwave–assisted drying methods

(2019) Qingfa Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Optimization of Microwave Coupled Hot Air Drying for Chinese Yam Using Response Surface Methodology

(2019) Hanyang Wang et al.   Processes

Microwave and hot air drying of garlic puree: drying kinetics and quality characteristics

(2018) Işıl İlter et al.   HEAT AND MASS TRANSFER

Influence of Microwave Power on Drying Kinetic, Chemical Composition and Antioxidant Capacity of Peppermint Leaves

(2018) Mehdi Torki-Harchegani et al.   Journal of Essential Oil Bearing Plants

Alternate microwave and convective hot air application for rapid mushroom drying

(2018) I. Das et al.   JOURNAL OF FOOD ENGINEERING

Drying kinetic and artificial neural network modeling of mushroom drying process in microwave-hot air dryer

(2018) Amin Omari et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Effect of pretreatments and drying methods on physico-chemical, sensory characteristics and nutritional value of oyster mushroom

(2017) Ahmed R. M. Maray et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Changes in tissue structure and physico-chemical quality characteristics of bamboo shoot slices during microwave drying process

(2017) Lalit M. Bal et al.   Journal of Food Measurement and Characterization

The antihyperlipidemic activities of enzymatic and acidic intracellular polysaccharides by Termitomyces albuminosus

(2016) Huajie Zhao et al.   CARBOHYDRATE POLYMERS

Comparative evaluation of physical properties and aroma profile of carrot slices subjected to hot air and freeze drying

(2016) Gomathi Rajkumar et al.   DRYING TECHNOLOGY

Volatile components of white Hypsizygus marmoreus detected by electronic nose and HS-SPME-GC-MS: Influence of four drying methods

(2016) Guitang Chen et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Combined hot air convective drying and microwave-vacuum drying of blueberries (Vaccinium corymbosumL.): Drying kinetics and quality characteristics

(2015) Magdalena Zielinska et al.   DRYING TECHNOLOGY

Comparison of Three New Drying Methods for Drying Characteristics and Quality of Shiitake Mushroom (Lentinus edodes)

(2014) Hongcai Wang et al.   DRYING TECHNOLOGY

Drying Kinetics and Rehydration Characteristics of Convective Hot-Air Dried White Button Mushroom Slices

(2014) İbrahim Doymaz   Journal of Chemistry

Mass transfer characteristics during convective, microwave and combined microwave-convective drying of lemon slices

(2012) Morteza Sadeghi et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effects of Blanching Methods on Drying Kinetics of Oyster Mushroom

(2009) Brijesh Srivastava et al.   International Journal of Food Engineering