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Wenchao Liu, Min Zhang, Arun S. Mujumdar & Jingjing Chen. (2023) Role of dehydration technologies in processing for advanced ready-to-eat foods: A comprehensive review. Critical Reviews in Food Science and Nutrition 63:22, pages 5506-5520.
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Yuanyuan Zhu, Min Zhang, Arun S. Mujumdar & Yaping Liu. (2023) Application advantages of new non-thermal technology in juice browning control: A comprehensive review. Food Reviews International 39:7, pages 4102-4123.
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Fernanda Rezende Abrahão & Jefferson Luiz Gomes Corrêa. (2023) Osmotic dehydration: More than water loss and solid gain. Critical Reviews in Food Science and Nutrition 63:17, pages 2970-2989.
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Lihui Zhang, Min Zhang & Arun S. Mujumdar. (2023) Terahertz Spectroscopy: A Powerful Technique for Food Drying Research. Food Reviews International 39:3, pages 1733-1750.
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Chen Chen, Min Zhang, Baoguo Xu & Jingjing Chen. (2023) Improvement of the Quality of Solid Ingredients of Instant Soups: A Review. Food Reviews International 39:3, pages 1333-1358.
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Jingjing Xu, Min Zhang, Yuchuan Wang & Bhesh Bhandari. (2023) Novel Technologies for Flavor Formation in the Processing of Meat Products: A Review. Food Reviews International 39:2, pages 802-826.
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Roji B. Waghmare, P. Choudhary, J.A. Moses, Chinnaswamy Anandharamakrishnan & Andrew G.F. Stapley. (2022) Trends in Approaches to Assist Freeze-Drying of Food: A Cohort Study on Innovations. Food Reviews International 38:sup1, pages 552-573.
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Yuwei Du, Min Zhang, Arun S. Mujumdar, Wenchao Liu & Chaohui Yang. (2022) Innovative applications of freeze-drying to produce compound formula instant foods: A review. Drying Technology 40:13, pages 2583-2597.
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Jia Guo, Chun-ju Liu, Yue Li, Jia-xin Liu, Song Jiang, Da-jing Li, Jiang-feng Song, Li-ying Niu, Zhong-yuan Zhang & Min Zhang. (2022) Effect of sucrose and citric acid on the quality of explosion puffing dried yellow peach slices. Drying Technology 40:13, pages 2783-2793.
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Fengying Chen, Min Zhang, Arun S. Mujumdar, Chaofan Guo & Dongxing Yu. (2021) Comparative analysis of composition and hygroscopic properties of infrared freeze-dried blueberries, cranberries and raspberries. Drying Technology 39:9, pages 1261-1270.
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Chunning Luan, Min Zhang, Arun S. Mujumdar & Yaping Liu. (2021) Influence of pulse-spouted infrared freeze drying on nutrition, flavor, and application of horseradish. Drying Technology 39:9, pages 1165-1175.
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Linlin Li, Min Zhang & Lequn Zhou. (2021) A promising pulse-spouted microwave freeze drying method used for Chinese yam cubes dehydration: quality, energy consumption, and uniformity. Drying Technology 39:2, pages 148-161.
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Maitê Harguindeguy, Serena Bobba, Domenico Colucci & Davide Fissore. (2020) Effect of vacuum freeze-drying on the antioxidant properties of eggplants (Solanum melongena L.). Drying Technology 39:1, pages 3-18.
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Jiahui Jiang, Min Zhang, Bhesh Bhandari & Ping Cao. (2020) Current processing and packing technology for space foods: a review. Critical Reviews in Food Science and Nutrition 60:21, pages 3573-3588.
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Xiao-Fei Wu, Min Zhang, Arun S. Mujumdar & Chao-Hui Yang. (2020) Effect of ultrasound-assisted osmotic dehydration pretreatment on the infrared drying of Pakchoi Stems. Drying Technology 38:15, pages 2015-2026.
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Carolina Calderón-Chiu, Cecilia Eugenia Martínez-Sánchez, Jesús Rodríguez-Miranda, José Manuel Juárez-Barrientos, Roselis Carmona-García & Erasmo Herman-Lara. (2020) Evaluation of the combined effect of osmotic and Refractance Window drying on the drying kinetics, physical, and phytochemical properties of beet. Drying Technology 38:12, pages 1663-1675.
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Hui Shi, Min Zhang & Sifu Yi. (2020) Effects of ultrasonic impregnation pretreatment on drying characteristics of Nostoc sphaeroides Kützing. Drying Technology 38:8, pages 1051-1061.
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You-Lin Xue, Jia-Nan Chen, Hao-Ting Han, Chun-Ju Liu, Qi Gao, Jia-Heng Li, Da-Jing Li, Masaru Tanokura & Chun-Quan Liu. (2020) Multivariate analyses of the physicochemical properties of turnip (Brassica rapa L.) chips dried using different methods. Drying Technology 38:4, pages 411-419.
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Hui Shi, Min Zhang & Sakamon Devahastin. (2020) New Development of Efficient Processing Techniques on Typical Medicinal Fungi: A Review. Food Reviews International 36:1, pages 39-57.
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Wan Mohd Fadli Wan Mokhtar, Sameer Khalil Ghawi & Keshavan Niranjan. (2019) Dehydration of potato slices following brief dipping in osmotic solutions: Effect of conditions and understanding the mechanism of water loss. Drying Technology 37:7, pages 885-895.
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Li-Zhen Deng, Arun S. Mujumdar, Qian Zhang, Xu-Hai Yang, Jun Wang, Zhi-An Zheng, Zhen-Jiang Gao & Hong-Wei Xiao. (2019) Chemical and physical pretreatments of fruits and vegetables: Effects on drying characteristics and quality attributes – a comprehensive review. Critical Reviews in Food Science and Nutrition 59:9, pages 1408-1432.
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Kai Fan, Min Zhang & Arun S. Mujumdar. (2019) Recent developments in high efficient freeze-drying of fruits and vegetables assisted by microwave: A review. Critical Reviews in Food Science and Nutrition 59:8, pages 1357-1366.
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Xiaohuang Cao, Min Zhang, Arun S. Mujumdar & Zhushang Wang. (2019) Effect of microwave freeze-drying on microbial inactivation, antioxidant substance and flavor quality of Ashitaba leaves (Angelica keiskei Koidzumi). Drying Technology 37:6, pages 793-800.
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Zhong-Sen Li, Lian-Sheng Tang, Long-Jian Zhang & Zhen-Gui Luo. (2019) Dewatering sludge by osmotic technique – A comparative experimental study. Drying Technology 37:6, pages 680-690.
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Camel Lagnika, Jiapeng Huang, Ning Jiang, Dajing Li, Chunquan Liu, Jiangfeng Song, Qiuyu Wei & Min Zhang. (2018) Ultrasound-assisted osmotic process on quality of microwave vacuum drying sweet potato. Drying Technology 36:11, pages 1367-1379.
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Min Zhang, Huizhi Chen, Arun. S. Mujumdar, Juming Tang, Song Miao & Yuchuan Wang. (2017) Recent developments in high-quality drying of vegetables, fruits, and aquatic products. Critical Reviews in Food Science and Nutrition 57:6, pages 1239-1255.
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Nora Salina Md Salim, Yvan Garièpy & Vijaya Raghavan. (2016) Effects of operating factors on osmotic dehydration of broccoli stalk slices. Cogent Food & Agriculture 2:1.
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Hao Jiang, Min Zhang, Arun S. Mujumdar & Rui-Xin Lim. (2016) Drying uniformity analysis of pulse-spouted microwave–freeze drying of banana cubes. Drying Technology 34:5, pages 539-546.
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Derek Wray & Hosahalli S. Ramaswamy. (2015) Novel Concepts in Microwave Drying of Foods. Drying Technology 33:7, pages 769-783.
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Min Zhang & Hao Jiang. (2014) Recent Food Drying R&D at Jiangnan University: An Overview. Drying Technology 32:15, pages 1743-1750.
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Yuchuan Wang, Min Zhang, Benu Adhikari, ArunS. Mujumdar & Bing Zhou. (2013) The Application of Ultrasound Pretreatment and Pulse-Spouted Bed Microwave Freeze Drying to Produce Desalted Duck Egg White Powders. Drying Technology 31:15, pages 1826-1836.
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Feng-Jie Cui, Xin-Yi Zan, Yu-Guang Zhou, Yan Yang, Wen-Jing Sun, Da-Ming Huang & Ying Dong. (2013) Freeze-Drying of Glycoprotein GFPS1b from Grifola frondosa GF9801: Drying Kinetics, Functional, Conformational, and Topographical Changes. Drying Technology 31:13-14, pages 1611-1618.
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V. Oikonomopoulou, M. Krokida & V. Karathanos. (2013) Influence of Structure on Saltiness and Sweetness of Dehydrated Food Products. Drying Technology 31:7, pages 837-847.
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Nattriya Supmoon & Athapol Noomhorm. (2013) Influence of Combined Hot Air Impingement and Infrared Drying on Drying Kinetics and Physical Properties of Potato Chips. Drying Technology 31:1, pages 24-31.
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Yuchuan Wang, Min Zhang, ArunS. Mujumdar & Kebitsamang
Joseph Mothibe. (2012) Experimental Investigation and Mechanism Analysis on Microwave Freeze Drying of Stem Lettuce Cubes in a Circular Conduit. Drying Technology 30:11-12, pages 1377-1386.
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J.R. Arballo, L.A. Campañone & R.H. Mascheroni. (2012) Modeling of Microwave Drying of Fruits. Part II: Effect of Osmotic Pretreatment on the Microwave Dehydration Process. Drying Technology 30:4, pages 404-415.
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Kebitsamang
Joseph Mothibe, Min Zhang, John Nsor-atindana & Yu-Chuan Wang. (2011) Use of Ultrasound Pretreatment in Drying of Fruits: Drying Rates, Quality Attributes, and Shelf Life Extension. Drying Technology 29:14, pages 1611-1621.
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Jiraporn Sripinyowanich & Athapol Noomhorm. (2011) A New Model and Quality of Unfrozen and Frozen Cooked Rice Dried in a Microwave Vibro-Fluidized Bed Dryer. Drying Technology 29:7, pages 735-748.
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Z.Y. Li, R.F. Wang & T. Kudra. (2011) Uniformity Issue in Microwave Drying. Drying Technology 29:6, pages 652-660.
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Articles from other publishers (52)
Demei Kong, Min Zhang, Arun S. Mujumdar & Dongxing Yu. (2023) New drying technologies for animal/plant origin polysaccharide-based future food processing: Research progress, application prospects and challenges. Food Bioscience 56, pages 103315.
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Leandro Levate Macedo, Jefferson Luiz Gomes Corrêa, Cintia da Silva Araújo & Wilton Soares Cardoso. (2023) Use of Ethanol to Improve Convective Drying and Quality Preservation of Fresh and Sucrose and Coconut Sugar-impregnated Strawberries. Food and Bioprocess Technology 16:10, pages 2257-2271.
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Tianlin Feng, Huizhi Chen & Min Zhang. (2023) Applicability and Freshness Control of pH-Sensitive Intelligent Label in Cool Chain Transportation of Vegetables. Foods 12:18, pages 3489.
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Jinjin Huang, Min Zhang & Zhongxiang Fang. (2023) Perspectives on Novel Technologies of Processing and Monitoring the Safety and Quality of Prepared Food Products. Foods 12:16, pages 3052.
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Da-Song Kim, Jung Heon Lee & Hyun-Jae Shin. (2023) Optimization of Vacuum Frying Process for Sweet Potato Chip Manufacturing Using Response Surface Methodology and Artificial Neural Network Model. Biotechnology and Bioprocess Engineering 28:4, pages 554-567.
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A. J. Haverkort, A. R. Linnemann, P. C. Struik & J. S. C. Wiskerke. (2022) On Processing Potato 2. Survey of Products, Processes and Operations in Manufacturing. Potato Research 66:2, pages 339-383.
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Maryam Khakbaz Heshmati, Hadi Dehghani Khiavi, Jalal Dehghannya & Hamed Baghban. (2022) 3D simulation of momentum, heat and mass transfer in potato cubes during intermittent microwave-convective hot air drying. Heat and Mass Transfer 59:2, pages 239-254.
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Javier R. Arballo & Laura A. Campañone. 2023. Emerging Thermal Processes in the Food Industry. Emerging Thermal Processes in the Food Industry
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Navin K. Rastogi. 2023. Drying Technology in Food Processing. Drying Technology in Food Processing
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Suvendu Bhattacharya. 2023. Snack Foods. Snack Foods
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Jun-Wen Bai, Yi Dai, Yu-Chi Wang, Jian-Rong Cai, Lu Zhang & Xiao-Yu Tian. (2022) Potato Slices Drying: Pretreatment Affects the Three-Dimensional Appearance and Quality Attributes. Agriculture 12:11, pages 1841.
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Ravi Pandiselvam, Yamini Tak, Emine Olum, O. J. Sujayasree, Yeliz Tekgül, Gülşah Çalışkan Koç, Manpreet Kaur, Pratik Nayi, Anjineyulu Kothakota & Manoj Kumar. (2021) Advanced osmotic dehydration techniques combined with emerging drying methods for sustainable food production: Impact on bioactive components, texture, color, and sensory properties of food. Journal of Texture Studies 53:6, pages 737-762.
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Riddhi Rane, Thankamani Marar, Sachin K Sonawane & Ashish Dabade. (2022) A review on Instant Controlled Pressure Drop Technology (DIC) associated with Drying technology and effect on quality characteristics. Food Chemistry Advances 1, pages 100114.
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Rui Hu, Min Zhang & Zhongxiang Fang. (2022) A Novel Synergistic Freezing Assisted by Infrared Pre-dehydration Combined with Magnetic Field: Effect on Freezing Efficiency and Thawed Product Qualities of Beef. Food and Bioprocess Technology 15:6, pages 1392-1405.
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Rui Hu, Min Zhang, Wenchao Liu, Arun S. Mujumdar & Baosong Bai. (2022) Novel synergistic freezing methods and technologies for enhanced food product quality: A critical review. Comprehensive Reviews in Food Science and Food Safety 21:2, pages 1979-2001.
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Amanda Umbelina de Souza, Jefferson Luiz Gomes Corrêa, Douglas Hideki Tanikawa, Fernanda Rezende Abrahão, João Renato de Jesus Junqueira & Edith Corona Jiménez. (2022) Hybrid microwave-hot air drying of the osmotically treated carrots. LWT 156, pages 113046.
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Leandro Levate Macedo, Jefferson Luiz Gomes Corrêa, Irineu Petri Júnior, Cintia da Silva Araújo & Wallaf Costa Vimercati. (2022) Intermittent microwave drying and heated air drying of fresh and isomaltulose (Palatinose) impregnated strawberry. LWT 155, pages 112918.
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Sunlong Gan, Min Zhang, Arun S Mujumdar & Qiyong Jiang. (2022) Effects of different thawing methods on quality of unfrozen meats. International Journal of Refrigeration 134, pages 168-175.
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Dan Wu, Min Zhang, Bhesh Bhandari & Zhimei Guo. (2021) Combined effects of microporous packaging and nano-chitosan coating on quality and shelf-life of fresh-cut eggplant. Food Bioscience 43, pages 101302.
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Liqing Qiu, Min Zhang, Arun S. Mujumdar & Lu Chang. (2021) Effect of edible rose (Rosa rugosa cv. Plena) flower extract addition on the physicochemical, rheological, functional and sensory properties of set-type yogurt. Food Bioscience 43, pages 101249.
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Yao Li, Yilin Zhang, Haibo Liu, Xuedong Jin & Xiong Liu. (2021) Impacts of different blanching pretreatments on the quality of dried potato chips and fried potato crisps undergoing heat pump drying. International Journal of Food Engineering 17:7, pages 517-527.
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Chunning Luan, Min Zhang, Sakamon Devahastin & Yaping Liu. (2021) Effect of two-step fermentation with lactic acid bacteria and Saccharomyces cerevisiae on key chemical properties, molecular structure and flavor characteristics of horseradish sauce. LWT 147, pages 111637.
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Jicheng Xu, Min Zhang, Ping Cao & Benu Adhikari. (2020) Effect of ZnO nanoparticles combined radio frequency pasteurization on the protein structure and water state of chicken thigh meat. LWT 134, pages 110168.
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Hongyao Jiang, Min Zhang, Yanan Sun, Bhesh Bhandari & Xi Wang. (2020) Improving thawed quality of hot‐pot vegetable balls by a freeze–thaw stability control by adding hydrocolloids. Journal of Food Process Engineering 43:11.
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Jieling Chen, Min Zhang, Baoguo Xu, Jincai Sun & Arun S. Mujumdar. (2020) Artificial intelligence assisted technologies for controlling the drying of fruits and vegetables using physical fields: A review. Trends in Food Science & Technology 105, pages 251-260.
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Xiuxiu Teng, Min Zhang, Bhesh Bhandari & Yaping Liu. (2020) Effect of microwave vacuum drying with different auxiliary materials on hygroscopicity and flowability of chicken powder. Food and Bioproducts Processing 124, pages 266-277.
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Linlin Li, Min Zhang & Weiqin Wang. (2020) Ultrasound-assisted osmotic dehydration pretreatment before pulsed fluidized bed microwave freeze-drying (PFBMFD) of Chinese yam. Food Bioscience 35, pages 100548.
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Fengying Chen, Min Zhang & Chao-hui Yang. (2020) Application of ultrasound technology in processing of ready-to-eat fresh food: A review. Ultrasonics Sonochemistry 63, pages 104953.
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Kai Fan, Min Zhang, Weiqin Wang & Bhesh Bhandari. (2020) A novel method of osmotic-dehydrofreezing with ultrasound enhancement to improve water status and physicochemical properties of kiwifruit. International Journal of Refrigeration 113, pages 49-57.
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T. Fauster, M. Giancaterino, P. Pittia & H. Jaeger. (2020) Effect of pulsed electric field pretreatment on shrinkage, rehydration capacity and texture of freeze-dried plant materials. LWT 121, pages 108937.
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Sagar Bhatta, Tatjana Stevanovic Janezic & Cristina Ratti. (2020) Freeze-Drying of Plant-Based Foods. Foods 9:1, pages 87.
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Hanna Kowalska, Agata Marzec, Jolanta Kowalska, Urszula Trych, Ewelina Masiarz & Andrzej Lenart. (2020) The Use of a Hybrid Drying Method with Pre-Osmotic Treatment in Strawberry Bio-Snack Technology. International Journal of Food Engineering 16:1-2.
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Mahmood Ul Hasan, Aman Ullah Malik, Sajid Ali, Amna Imtiaz, Anjum Munir, Waseem Amjad & Raheel Anwar. (2019) Modern drying techniques in fruits and vegetables to overcome postharvest losses: A review. Journal of Food Processing and Preservation 43:12.
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Linlin Zhao, Hanzhi Fan, Min Zhang, Bimal Chitrakar, Bhesh Bhandari & Bin Wang. (2019) Edible flowers: Review of flower processing and extraction of bioactive compounds by novel technologies. Food Research International 126, pages 108660.
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Jing Wang, Min Zhang & Zhongxiang Fang. (2019) Recent development in efficient processing technology for edible algae: A review. Trends in Food Science & Technology 88, pages 251-259.
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Xiao-fei Wu, Min Zhang & Bhesh Bhandari. (2019) A novel infrared freeze drying (IRFD) technology to lower the energy consumption and keep the quality of Cordyceps militaris. Innovative Food Science & Emerging Technologies 54, pages 34-42.
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Jian Peng, Jinfeng Bi, Jianyong Yi, Xinye Wu, Mo Zhou, Jian Lyu & Jia’ning Liu. (2018) Engineering Texture Properties of Instant Controlled Pressure Drop (DIC) Dried Carrot Chips via Modulating Osmotic Conditions. Food and Bioprocess Technology 11:9, pages 1674-1685.
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Krzysztof Lech, Anna Michalska, Aneta Wojdyło, Paulina Nowicka & Adam Figiel. (2018) The influence of physical properties of selected plant materials on the process of osmotic dehydration. LWT 91, pages 588-594.
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Jalal Dehghannya, Somayyeh Bozorghi & Maryam Khakbaz Heshmati. (2017) Low temperature hot air drying of potato cubes subjected to osmotic dehydration and intermittent microwave: drying kinetics, energy consumption and product quality indexes. Heat and Mass Transfer 54:4, pages 929-954.
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Hai-ou Wang, Qing-quan Fu, Shou-jiang Chen, Zhi-chao Hu & Huan-xiong Xie. (2018) Effect of Hot-Water Blanching Pretreatment on Drying Characteristics and Product Qualities for the Novel Integrated Freeze-Drying of Apple Slices. Journal of Food Quality 2018, pages 1-12.
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Linyan Zhou, Xueyuan Wang, Jinfeng Bi, Xuan Liu, Jianyong Yi & Xinye Wu. (2018) Effect of different moisture equilibration process on the quality of apple chips dried by instant controlled pressure drop (dic)-assisted hot air drying. Journal of Food Processing and Preservation 42:1, pages e13316.
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Grzegorz Musielak, Dominik Mierzwa, Andrzej Pawłowski, Kinga Rajewska & Justyna Szadzińska. 2018. Practical Aspects of Chemical Engineering. Practical Aspects of Chemical Engineering
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Pengfei Zhang, Linyan Zhou, Jinfeng Bi, Xuan Liu, Jian Lyu, Qinqin Chen & Xinye Wu. (2017) Drying Kinetics and Quality Attributes of Peach Cylinders as Affected by Osmotic Pretreatments and Infrared Radiation Drying. International Journal of Food Engineering 13:5.
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Zhongfeng Wang, Tian Wei & Min Zhang. (2015)
Effects of Vacuum and Normal Pressure Impregnation on Water Loss and Solid Gain of Apple (
Malus pumila
Mill)
. Journal of Food Processing and Preservation 39:6, pages 1045-1050.
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Ayca Aydogdu, Gulum Sumnu & Serpil Sahin. (2015) Effects of Microwave-Infrared Combination Drying on Quality of Eggplants. Food and Bioprocess Technology 8:6, pages 1198-1210.
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Yingqiang Wang, Min Zhang & Arun S. Mujumdar. 2014. Modern Drying Technology. Modern Drying Technology
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Yingqiang Wang, Min Zhang & Arun S. Mujumdar. 2014. Modern Drying Technology. Modern Drying Technology
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Navin K. Rastogi, K.S.M.S. Raghavarao & K. Niranjan. 2014. Emerging Technologies for Food Processing. Emerging Technologies for Food Processing
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Hao Jiang, Min Zhang, Arun S. Mujumdar & Rui-Xin Lim. (2012) Analysis of Temperature Distribution and SEM Images of Microwave Freeze Drying Banana Chips. Food and Bioprocess Technology 6:5, pages 1144-1152.
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Kejian Zou, Jianwen Teng, Li Huang, Xinwei Dai & Baoyao Wei. (2013) Effect of osmotic pretreatment on quality of mango chips by explosion puffing drying. LWT - Food Science and Technology 51:1, pages 253-259.
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Rui Wang, Min Zhang, Arun S. Mujumdar & Hao Jiang. (2011) Effect of salt and sucrose content on dielectric properties and microwave freeze drying behavior of re-structured potato slices. Journal of Food Engineering 106:4, pages 290-297.
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Hao Jiang, Min Zhang, Arun S. Mujumdar & Rui-Xin Lim. (2011) Comparison of the effect of microwave freeze drying and microwave vacuum drying upon the process and quality characteristics of potato/banana re-structured chips. International Journal of Food Science & Technology 46:3, pages 570-576.
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