Convective Drying of Potato Slices: Impact of Ethanol Pretreatment and Time on Drying Behavior, Comparison of Thin-Layer and Artificial Neural Network Modeling, Color Properties, Shrinkage Ratio, and Chemical and ATR-FTIR Analysis of Quality Parameters

Evaluation of drying behavior and characteristics of potato slices in multi–stage convective cabinet dryer: Application of artificial neural network

(2023) Susama Chokphoemphun et al.   Information Processing in Agriculture

Antioxidant Capacity and Phenolic Content of New Turkish Cultivars of Potato

(2022) Cemal Kasnak et al.   POTATO RESEARCH

Moisture diffusion by the fractional-time model in convective drying with ultrasound-ethanol pretreatment of banana slices

(2022) Suian José Granella et al.   Innovative Food Science & Emerging Technologies

Determination of drying characteristics, rehydration properties, and shrinkage ratio of convective dried melon slice with some pretreatments

(2022) Tolga Kağan Tepe et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Recent application of artificial neural network in microwave drying of foods: a mini‐review

(2022) Ran Yang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Impact of pretreatments and hybrid microwave assisting on drying characteristics and bioactive properties of apple slices

(2022) Fadime Begüm Tepe   JOURNAL OF FOOD PROCESSING AND PRESERVATION

The Assessment of the Possibility of Using Ethanol and Ultrasound to Design the Properties of Dried Carrot Tissue

(2021) Magdalena Dadan et al.   Applied Sciences-Basel

Effect of Ethanol and Ultrasound Pretreatments on Pineapple Convective Drying

(2021) Lívia Dias Campêlo de Freitas et al.   FOOD TECHNOLOGY AND BIOTECHNOLOGY

Estimation of moisture ratio for apple drying by convective and microwave methods using artificial neural network modeling

(2021) Vali Rasooli Sharabiani et al.   Scientific Reports

Mathematical Modelling of Thin Layer Dried Potato and Effects of Different Variables on Drying Behaviour and Quality Characteristics

(2021) Nihal Türkmen Erol   POTATO RESEARCH

Effect of Pretreatments on Convective and Infrared Drying Kinetics, Energy Consumption and Quality of Terebinth

(2021) Yousef Abbaspour-Gilandeh et al.   Applied Sciences-Basel

Structural modification on potato tissue and starch using ethanol pre-treatment and drying process

(2021) Jaqueline S. Guedes et al.   Food Structure-Netherlands

Uvaia fruit ( Eugenia pyriformis Cambess) drying: Ethanol as pre‐treatment, convective drying kinetics and bioactive compounds

(2021) Bruna de Oliveira Gomes et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Chemical versus infrared spectroscopic measurements of quality attributes of sun or oven dried fruit leathers from apple, plum and apple-plum mixture

(2021) Nizam Mustafa Nizamlioglu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Population structure and pattern of geographic differentiation of C olorado potato beetle, Leptinotarsa decemlineata ( C oleoptera: C hrysomelidae) in T urkey

(2021) Ayça Özkan Koca et al.   PEST MANAGEMENT SCIENCE

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

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

Combining ultrasound, vacuum and/or ethanol as pretreatments to the convective drying of celery slices

(2021) Alberto Claudio Miano et al.   ULTRASONICS SONOCHEMISTRY

Ethanol pre-treatment to ultrasound-assisted convective drying of apple

(2020) M.L. Rojas et al.   Innovative Food Science & Emerging Technologies

What makes starch from potato ( Solanum tuberosum L.) tubers unique: A review

(2020) Stijn Reyniers et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

The comparison of drying and rehydration characteristics of intermittent-microwave and hot-air dried-apple slices

(2020) Tolga Kağan Tepe et al.   HEAT AND MASS TRANSFER

Convective drying of spine gourd ( Momordica dioica ): Effect of ultrasound pre‐treatment on drying characteristics, color, and texture attributes

(2020) Yogesh Kumar et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Stability of Phenolic Compounds in Grape Stem Extracts

(2020) Irene Esparza et al.   Antioxidants

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

(2020) Hui Wang et al.   DRYING TECHNOLOGY

Effect of sonication and osmotic dehydration applications on the hot air drying kinetics and quality of persimmon

(2020) Hamza Bozkir et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Fungal fermentation inducing improved nutritional qualities associated with altered secondary protein structure of soybean meal determined by FTIR spectroscopy

(2020) Sulhattin Yasar et al.   MEASUREMENT

Comprehensive study on applications of artificial neural network in food process modeling

(2020) G. V. S. Bhagya Raj et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of ethanol pretreatment on melon convective drying

(2020) Renata Masur Carneiro da Cunha et al.   FOOD CHEMISTRY

Effects of tri‐frequency ultrasound‐ethanol pretreatment combined with infrared convection drying on the quality properties and drying characteristics of scallion stalk

(2020) Cunshan Zhou et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Enhancing carrot convective drying by combining ethanol and ultrasound as pre-treatments: Effect on product structure, quality, energy consumption, drying and rehydration kinetics

(2020) Karoline Costa Santos et al.   ULTRASONICS SONOCHEMISTRY

Color change, ascorbic acid degradation kinetics, and rehydration behavior of kiwifruit as affected by different drying methods

(2019) Göksu Akar et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Study the effect of microwave power and slices thickness on drying characteristics of potato

(2019) Hadi Azimi-Nejadian et al.   HEAT AND MASS TRANSFER

Application of ultrasound technology in the drying of food products

(2019) Dan Huang et al.   ULTRASONICS SONOCHEMISTRY

Innovative pre-treatments to enhance food drying: a current review

(2019) Beatriz Llavata et al.   Current Opinion in Food Science

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

Shrinkage of Food Materials During Drying: Current Status and Challenges

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

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

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

Comparing the analytical performance of near and mid infrared spectrometers for evaluating pomegranate juice quality

(2018) Ebrahiema Arendse et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Ethanol and ultrasound pre-treatments to improve infrared drying of potato slices

(2018) Meliza Lindsay Rojas et al.   Innovative Food Science & Emerging Technologies

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

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

Convective drying kinetics of strawberry ( Fragaria ananassa ): Effects on antioxidant activity, anthocyanins and total phenolic content

(2017) Lilia Méndez-Lagunas et al.   FOOD CHEMISTRY

Cellular water distribution, transport, and its investigation methods for plant-based food material

(2017) Md. Imran H. Khan et al.   FOOD RESEARCH INTERNATIONAL

Drying kinetics of onion (Allium cepa L.) slices with convective and microwave drying

(2016) Engin Demiray et al.   HEAT AND MASS TRANSFER

Drying kinetics, colour, total phenolic content and antioxidant capacity properties of kiwi dried by different methods

(2016) Nazmi Izli et al.   Journal of Food Measurement and Characterization

Mathematical modeling of drying of potato slices in a forced convective dryer based on important parameters

(2015) Samira Naderinezhad et al.   Food Science & Nutrition

Effect of Convective and Vacuum–Microwave Drying on the Bioactive Compounds, Color, and Antioxidant Capacity of Sour Cherries

(2013) Aneta Wojdyło et al.   Food and Bioprocess Technology

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

Quantification of carbohydrates in fruit juices using FTIR spectroscopy and multivariate analysis

(2012) Loredana F. Leopold et al.   SPECTROSCOPY-AN INTERNATIONAL JOURNAL

Reutilization of Mango Byproducts: Study of the Effect of Extraction Solvent and Temperature on Their Antioxidant Properties

(2011) Eva Dorta et al.   JOURNAL OF FOOD SCIENCE

Effect of citric acid and blanching pre-treatments on drying and rehydration of Amasya red apples

(2009) İbrahim Doymaz   FOOD AND BIOPRODUCTS PROCESSING

Authentication of pomegranate juice concentrate using FTIR spectroscopy and chemometrics

(2007) Hasan Vardin et al.   FOOD CHEMISTRY