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Spouting Technology in Energy-Carrying Electromagnetic Field Drying of Agricultural Products
As a new generation of energy-carrying electromagnetic fields (after the electromagnetic field acts on the material, it is absorbed and converted...
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Pulsed Electric Fields as Pretreatment for Different Drying Methods in Chilean Abalone (Concholepas concholepas) Mollusk: Effects on Product Physical Properties and Drying Methods Sustainability
Some shellfish, such as Chilean abalone, require high-energy intake to achieve desired attributes for transport and consumption. Drying is the most...
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Modulating of microencapsulated virgin coconut oil-based creamer
This work aims to produce a virgin coconut oil (VCO) creamer through two drying stages; spray drying followed by fluidised bed drying, and to examine...
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Evaluation of ultrasonication and carbonation-ultrasonication assisted convective drying techniques for enhancing the drying rates and quality parameters of ripe and raw banana (Musa) peel
Raw and ripe banana ( Musa Cavendish ) peel slices were dried by application of ultrasonication (U) and carbonation-ultrasonication (CU) as...
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Recent Advances in the Drying Process of Grains
Grain drying is a vital operation in preparing finished grain products such as flour, drinks, confectioneries and infant food. The grain drying...
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The effect of pre-treatment and drying temperatures on energy consumption and quality characteristics in drying of lemon (Citrus limon L.) slices
The study aims to determine the effect of pre-treatment applications and optimum drying condition in a hybrid microwave dryer at 350 W + 50 °C, 350...
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Polysaccharide-based aerogels fabricated via supercritical fluid drying: a systematic review
Due to their biocompatibility and biodegradability, polysaccharide-based aerogels produced through supercritical fluid drying attract a lot of...
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A novel pearls-like hierarchical porous silica aerogel monolith for efficient oil/water separation
Oil pollution poses serious threat to environment and ecological system. Using porous materials for absorption and separation is an effective method...
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An In-Depth Analysis of Various Technologies Used for Mushroom Drying
The possible health advantages and abundance of physiologically active substances in mushrooms make them a prized food. To preserve mushrooms and...
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Impact of cooking, drying and grinding operations on chemical content, functional and sensorial qualities of Curcuma longa L.
The impact of cooking, drying and grinding on essential oil content, curcuminoid contents and their bioaccessibility and sensorial quality of Curcuma...
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Long-term storage of pink pepper essential oil microencapsulated by chickpea protein/pectin complexes: volatile release, antioxidant and antimicrobial activities
Pink pepper essential oil was microencapsulated with chickpea protein (CP) and chickpea protein/pectin (CP-HMP) by spray drying. The reconstitution...
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Influence of different soaking and drying treatments on anti-nutritional composition and technological characteristics of red and green lentil (Lens culinaris Medik.) flour
This study aimed to produce lentil flour with reduced antinutritional factors, acceptable color, and improved techno-functional properties. To obtain...
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The Significance of Industry 4.0 Technologies in Enhancing Various Unit Operations Applied in the Food Sector: Focus on Food Drying
Food unit operations refer to the engineering processes involved in transforming raw materials into desirable food products, taking into account the...
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Experimental investigations on drying kinetics and modeling of two-phase olive pomace dried in a hybrid solar greenhouse dryer
Olive pomace is generated during the production of olive oil. The disposal of olive pomace presents a serious environmental issue to the agricultural...
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Ultrasound Technology for Enhancing Drying Efficiency and Quality of Fruits and Vegetables: A Review
Drying is a common technique to improve the shelf life of food products. Hot air drying and vacuum drying like conventional drying techniques have...
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Spray-freeze-drying as emerging and substantial quality enhancement technique in food industry
Spray freeze drying is an emerging technology in the food industry with numerous applications. Its ability to preserve food quality, maintain...
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Drying Methods of Coffee Extracts and Their Effects on Physicochemical Properties: A Review
Drying is one of the key steps in the coffee production process. It is necessary to dry the coffee extracts to prevent microbial growth and to...
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Lipid oxidation and free radical formation of shrimp (penaeus vannamei) during hot air drying
Hot air drying is one of the most widely used processing methods in food industry, which may result in loss of nutrients, off-flavour and quality...
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Effects of gelatin type and concentration on the preparation and properties of freeze-dried fish oil powders
The effects of gelatin type (porcine skin gelatin, PSG; bovine skin gelatin, BSG; fish gelatin, FG; or cold-water fish skin gelatin, CFG) and...
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Production and Use of Coal–Oil Granules
Coal–oil granules derived from fine-grain coal sludge may be used to produce water–coal fuel suspension and coal–oil briquets. The fuel briquets...
