Radio frequency-assisted hot air drying of carrots for the production of carrot powder: 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

Effect of radio frequency-assisted hot-air drying on drying kinetics and quality of Sichuan pepper (Zanthoxylum bungeanum maxim.)

(2021) Yafei Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Study on drying efficiency, uniformity, and physicochemical characteristics of carrot by tunnel microwave drying combined with explosion puffing drying

(2020) Yayuan Xu et al.   DRYING TECHNOLOGY

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 energy inactivates peroxidase in stem lettuce at different heating rates and associate changes in physiochemical properties and cell morphology

(2020) Yishun Yao et al.   FOOD CHEMISTRY

Investigation of hot-air assisted continuous radio frequency drying for improving drying efficiency and reducing shell cracks of inshell hazelnuts: The relationship between cracking level and nut quality

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

Application of radiofrequency heating and low humidity air for sequential drying of apple slices: Process intensification and quality improvement

(2020) Sandhya R. Shewale et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Mathematical analysis of temperature distribution uniformity of banana dried by vacuum radio frequency treatment

(2019) Yuxiang Gu et al.   DRYING TECHNOLOGY

Potentially bioaccessible phenolics, antioxidant capacities and the colour of carrot, pumpkin and apple powders – effect of drying temperature and sample structure

(2019) Justyna Bochnak et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

Combined radio frequency-vacuum and hot air drying of kiwifruits: Effect on drying uniformity, energy efficiency and product quality

(2019) Xu Zhou et al.   Innovative Food Science & Emerging Technologies

Investigation of dynamic quality changes and optimization of drying parameters of carrots ( Daucus carota var. laguna )

(2019) Rosalizan Md Saleh et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Characterization of aroma and phenolic composition of carrot (Daucus carota ‘Nantes’) powders obtained from intermittent microwave drying using GC–MS and LC–MS/MS

(2019) Duygu Keser et al.   FOOD AND BIOPRODUCTS PROCESSING

Evaluation of strawberries dried by radio frequency energy

(2018) Hao Jiang et al.   DRYING TECHNOLOGY

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

Performance analysis of heat pump and infrared–heat pump drying of grated carrot using energy-exergy methodology

(2017) Mustafa Aktaş et al.   ENERGY CONVERSION AND MANAGEMENT

Effects of hybrid (microwave-convectional) and convectional drying on drying kinetics, total phenolics, antioxidant capacity, vitamin C, color and rehydration capacity of sour cherries

(2017) Erhan Horuz et al.   FOOD CHEMISTRY

Comparative study on drying characteristic, moisture diffusivity, and some physical and nutritional attributes of blanched carrot slices

(2017) Qinqin Chen et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Optimization of microwave-assisted fluidized-bed drying of carrot slices

(2016) Xue Hu et al.   DRYING TECHNOLOGY

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

(2016) İbrahim Doymaz   HEAT AND MASS TRANSFER

Degradation kinetics of β-carotene in carrot slices during convective drying

(2016) Engin Demiray et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

A novel dehydration technique for carrot slices implementing ultrasound and vacuum drying methods

(2016) Zhi-Gang Chen et al.   ULTRASONICS SONOCHEMISTRY

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

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

Effects of Hot Air-assisted Radio Frequency Heating on Quality and Shelf-life of Roasted Peanuts

(2015) Shunshan Jiao et al.   Food and Bioprocess Technology

Optimization of the Drying Process of Carrot (Daucus carotav. Nantes) on the Basis of Quality Criteria

(2013) Valeria S. Eim et al.   DRYING TECHNOLOGY

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

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

Evaluation of bioactive properties of Indian carrot (Daucus carota L.): A chemometric approach

(2013) Tanmay Kumar Koley et al.   FOOD RESEARCH INTERNATIONAL

Effects of Microwave-Assisted Hot Air Drying and Conventional Hot Air Drying on the Drying Kinetics, Color, Rehydration, and Volatiles ofMoringa oleifera

(2011) S. R. S. Dev et al.   DRYING TECHNOLOGY

Shrinkage and Color Change during Microwave Vacuum Drying of Carrot

(2011) Hilaire Nahimana et al.   DRYING TECHNOLOGY

Antioxidant activity and phenolic content of roots, tubers and vegetables commonly consumed in India

(2010) D. Sreeramulu et al.   FOOD RESEARCH INTERNATIONAL

Studies on different combined microwave drying of carrot pieces

(2010) Wei-Qiang Yan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of Processing Conditions on Drying Kinetics and Particle Microstructure of Carrot

(2008) Alejandro Reyes et al.   DRYING TECHNOLOGY

Drying of carrot slices using infrared radiation

(2008) Habib Kocabiyik et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY