Investigation of Hot Air- and Infrared-Assisted Freeze-Drying of Apple

Drying of shiitake mushroom by combining freeze-drying and mid-infrared radiation

(2015) Hong-cai Wang et al.   FOOD AND BIOPRODUCTS PROCESSING

Peeling mechanism of tomato under infrared heating: Peel loosening and cracking

(2014) Xuan Li et al.   JOURNAL OF FOOD ENGINEERING

Combined Drying of Apple Cubes by Using of Heat Pump, Vacuum-Microwave, and Intermittent Techniques

(2013) Chien Hwa Chong et al.   Food and Bioprocess Technology

Microwave Freeze Drying of Apple Slices Based on the Dielectric Properties

(2012) Xu Duan et al.   DRYING TECHNOLOGY

Infrared assisted dry-blanching and hybrid drying of carrot

(2012) Kalathur Harishchandra Vishwanathan et al.   FOOD AND BIOPRODUCTS PROCESSING

Drying of pomegranate seeds using infrared radiation

(2012) İbrahim Doymaz   FOOD SCIENCE AND BIOTECHNOLOGY

Effect of freezing rate on quality parameters of freeze dried soursop fruit pulp

(2012) Adela María Ceballos et al.   JOURNAL OF FOOD ENGINEERING

Effect of Drying Methods on the Quality of the Essential Oil of Spearmint Leaves (Mentha spicataL.)

(2011) Tamás Antal et al.   DRYING TECHNOLOGY

How to Meet the Freeze Drying Standard in Combined Drying Processes: Pre and Finish Drying of Carrot Dice

(2011) Matthias Rother et al.   DRYING TECHNOLOGY

Prediction of optimal conditions of infrared assisted freeze-drying of aloe vera (Aloe barbadensis) using response surface methodology

(2011) R. Chakraborty et al.   SEPARATION AND PURIFICATION TECHNOLOGY

Analysis of energy consumption in microwave and convective drying process of multi-layered porous material inside a rectangular wave guide

(2010) W. Jindarat et al.   EXPERIMENTAL THERMAL AND FLUID SCIENCE

Hot Air Assisted Infrared Drying of Vegetables and Its Quality

(2010) Kalathur Harishchandra VISHWANATHAN et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Comparison on the total phenol contents and the color of fresh and infrared dried olive leaves

(2008) Nourhène Boudhrioua et al.   INDUSTRIAL CROPS AND PRODUCTS

Processing and quality characteristics of apple slices under simultaneous infrared dry-blanching and dehydration with continuous heating

(2008) Yi Zhu et al.   JOURNAL OF FOOD ENGINEERING

Drying and quality characteristics of fresh and sugar-infused blueberries dried with infrared radiation heating

(2008) Junling Shi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Study of banana dehydration using sequential infrared radiation heating and freeze-drying

(2008) Zhongli Pan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Mathematical modelling of thin-layer infrared drying of wet olive husk

(2007) A. Ruiz Celma et al.   CHEMICAL ENGINEERING AND PROCESSING

Effect of pulsed vacuum and ultrasound osmopretreatments on glass transition temperature, texture, microstructure and calcium penetration of dried apples (Fuji)

(2007) Yun Deng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY