In-situ measurements of drying and shrinkage characteristics during microwave vacuum drying of radish and potato

Optimization and validation of microwave–vacuum drying process variables for recovery of quality attribute and phytochemical properties in pomegranate peels (Punica granatum L. cv. Kabul)

(2021) E. J. Rifna et al.   Journal of Food Measurement and Characterization

Impact of the power density on the physical properties, starch structure, and acceptability of oil-free potato chips dehydrated by microwave vacuum drying

(2021) Aline Iamin Gomide et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Advances in vacuum microwave drying (VMD) systems for food products

(2021) Luis González-Cavieres et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Evolution of the physicochemical properties of oil-free sweet potato chips during microwave vacuum drying

(2020) Ricardo Lemos Monteiro et al.   Innovative Food Science & Emerging Technologies

Freeze-Drying of Plant-Based Foods

(2020) Sagar Bhatta et al.   Foods

Influence of Different Hot Air Drying Temperatures on Drying Kinetics, Shrinkage, and Colour of Persimmon Slices

(2020) Senadeera et al.   Foods

Effects of several production methods on technological, textural and sensorial properties of emmer (Triticum turgidum ssp. dicoccum) bulgur

(2020) Volkan Arif Yilmaz   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

The effect of microwave vacuum drying process on citrus: drying kinetics, physicochemical composition and antioxidant activity of dried citrus (Citrus reticulata Blanco) peel

(2020) Bin Shu et al.   Journal of Food Measurement and Characterization

Estimating permeability and porosity of plant tissues: Evolution from raw to the processed states of potato

(2020) Younas Dadmohammadi et al.   JOURNAL OF FOOD ENGINEERING

Effects of drying conditions in low‐temperature microwave‐assisted drying on bioactive compounds and antioxidant activity of dehydrated bitter melon ( Momordica charantia L.)

(2020) Thi‐Van‐Linh Nguyen et al.   Food Science & Nutrition

Shrinkage of Food Materials During Drying: Current Status and Challenges

(2018) Md Mahiuddin et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Shrinkage and porosity evolution during air-drying of non-cellular food systems: Experimental data versus mathematical modelling

(2018) Thanh Khuong Nguyen et al.   FOOD RESEARCH INTERNATIONAL

Microwave vacuum drying and multi-flash drying of pumpkin slices

(2018) Ricardo L. Monteiro et al.   JOURNAL OF FOOD ENGINEERING

Shrinkage of cellular food during air drying

(2018) Thanh Khuong Nguyen et al.   JOURNAL OF FOOD ENGINEERING

Multiphase transfer model for intermittent microwave-convective drying of food: Considering shrinkage and pore evolution

(2017) Mohammad U.H. Joardder et al.   INTERNATIONAL JOURNAL OF MULTIPHASE FLOW

Study on Shrinkage Deformation of Food in Microwave–Vacuum Drying

(2015) Takaharu Tsuruta et al.   DRYING TECHNOLOGY

Mechanistic understanding of case-hardening and texture development during drying of food materials

(2015) Tushar Gulati et al.   JOURNAL OF FOOD ENGINEERING

Shrinkage and porosity effects on heat and mass transfer during potato drying

(2015) J. Aprajeeta et al.   JOURNAL OF FOOD ENGINEERING

Modeling of Shrinkage, Rehydration and Textural Changes for Food Structural Analysis: A Review

(2014) S. Parthasarathi et al.   JOURNAL OF FOOD PROCESS ENGINEERING

NIH Image to ImageJ: 25 years of image analysis

(2012) Caroline A Schneider et al.   NATURE METHODS

Glass transition phenomenon on shrinkage of papaya during convective drying

(2011) Louise Emy Kurozawa et al.   JOURNAL OF FOOD ENGINEERING

Shrinkage of potato slice during drying

(2009) Alireza Yadollahinia et al.   JOURNAL OF FOOD ENGINEERING