Citations (35)
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Pedro Renann de França, Jam Pier Cruz-Tirado, Douglas Fernandes Barbin & Louise Emy Kurozawa. (2023) Hot air drying of red beet: Process and product quality monitoring by digital images and near infrared spectroscopy. Drying Technology 41:7, pages 1085-1095.
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Yu-Peng Pei, Bao-Hu Sun, Sriram K. Vidyarthi, Zhi-Qiang Zhu, Sheng-Kun Yan, Yang Zhang, Jiqiang Wang & Hong-Wei Xiao. (2023) Pulsed pressure enhances osmotic dehydration and subsequent hot air drying kinetics and quality attributes of red beetroot. Drying Technology 41:2, pages 262-276.
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Mohsen Heydari, Khalil Khalili & Seyed Yousef Ahmadi-Brooghani. (2022) Exploring the effects of the amplitude of variations in the intermittent drying with periodically changed relative humidity. Drying Technology 40:15, pages 3203-3214.
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Chuanghua Feng, Huiling Guo, Mengtian Xu, Yeting Zhou, Huaqing Lai, Zhihong Yan, Lifen Zhou, Jianguo Hu, Jie Li & Yaokun Xiong. (2022) Effects of Hot Air Drying and Vacuum Drying on Thin-Layer Drying Kinetics and Quality Changes of Essential Oil of the Fruits of Evodia rutaecarpa (Juss.) Benth. Journal of Essential Oil Bearing Plants 25:4, pages 910-923.
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Neda Maftoonazad, Mahmud Reza Dehghani & Hosahalli S. Ramaswamy. (2022) Hybrid microwave-hot air tunnel drying of onion slices: Drying kinetics, energy efficiency, product rehydration, color, and flavor characteristics. Drying Technology 40:5, pages 966-986.
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Justyna Szadzińska, Dominik Mierzwa, Andrzej Pawłowski, Grzegorz Musielak, Reihaneh Pashminehazar & Abdolreza Kharaghani. (2020) Ultrasound- and microwave-assisted intermittent drying of red beetroot. Drying Technology 38:1-2, pages 93-107.
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Dominik Mierzwa, Justyna Szadzińska, Andrzej Pawłowski, Reihaneh Pashminehazar & Abdolreza Kharaghani. (2019) Nonstationary convective drying of raspberries, assisted by microwaves and ultrasound. Drying Technology 37:8, pages 988-1001.
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Nghia Duc Pham, Md Imran H. Khan, M U H Joardder, M. M. Rahman, Md. Mahiuddin, A.M. Nishani Abesinghe & M. A. Karim. (2019) Quality of plant-based food materials and its prediction during intermittent drying. Critical Reviews in Food Science and Nutrition 59:8, pages 1197-1211.
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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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S. J. Kowalski, J. Szadzińska & A. Pawłowski. (2015) Ultrasonic-Assisted Osmotic Dehydration of Carrot Followed by Convective Drying with Continuous and Intermittent Heating. Drying Technology 33:13, pages 1570-1580.
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Articles from other publishers (25)
Golnaz Bahriye, Saeed Dadashi, Jalal Dehghannya & Hossein Ghaffari. (2023) Influence of processing temperature on production of red beetroot powder as a natural red colorant using foam‐mat drying: Experimental and modeling study. Food Science & Nutrition 11:11, pages 6955-6973.
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Kwan Woo Jeon, Jung Ho Yu, Jung Sun Kim, Kyung-Hwan Boo & Chang Sook Kim. (2023)
Cultivation Time Affects the Physicochemical Properties of Different Varieties of Red Beetroot (
Beta vulgaris
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. Journal of the Korean Society of Food Science and Nutrition 52:8, pages 798-804.
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Mukhtar Ahmed, Mohd Faisal, Abdullah Laskar, Anas Abdullah, Mohammad Shahadat, Khalid Umar, Hesam Kamyab, Mohd Ubaidullah, Bidhan Pandit, Chander Prakash & Mohammad Yusuf. (2023) Experimental studies for thin layer model validation and microwave drying characteristics of beetroot considering energy optimization. Fuel 346, pages 128345.
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Jalal Dehghannya, Sevda Rastgou-Oskuei & Saeed Dadashi. (2023) Influence of pulsed microwave on betacyanins, betaxanthins and physical properties during drying of red beetroot. Applied Food Research 3:1, pages 100305.
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Tingting Bai, Quan Wan, XiangBao Liu, Rui Ke, Yating Xie, Tao Zhang, Min Huang & Jinlian Zhang. (2023) Drying kinetics and attributes of fructus aurantii processed by hot air thin-layer drying at different temperatures. Heliyon 9:5, pages e15554.
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Andrzej Wysokinski, Beata Kuziemska & Izabela Lozak. (2023) Heavy Metal Allocation to Pea Plant Organs (Pisum sativum L.) from Soil during Different Development Stages and Years. Agronomy 13:3, pages 673.
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Bui T. Thu Thao, Thi Thanh Kieu Vo, Thi Yen Nhi Tran, Dang Truong Le, Thanh Truc Tran, Long Giang Bach & Tan Phat Dao. (2023) Application of mathematical techniques to study the moisture loss kinetics and polyphenol degradation kinetics of mango (Mangifera indica L.) slices during heat pump drying by pilot equipment. LWT 176, pages 114454.
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Gisandro Reis Carvalho, Karoline Costa Santos, Jaqueline Souza Guedes, Bruna Sousa Bitencourt, Meliza Lindsay Rojas & Pedro Esteves Duarte Augusto. 2023. Drying Technology in Food Processing. Drying Technology in Food Processing
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Laxman Mishra, Lalhmingsanga Hauchhum & Rajat Gupta. (2022) Development and performance investigation of a novel solar-biomass hybrid dryer. Applied Thermal Engineering 211, pages 118492.
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Ewa Ropelewska & Anna Wrzodak. (2021) The Use of Image Analysis and Sensory Analysis for the Evaluation of Cultivar Differentiation of Freeze-Dried and Lacto-Fermented Beetroot (Beta vulgaris L.). Food Analytical Methods 15:4, pages 1026-1041.
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Hui-Ling Guo, Ying Chen, Wei Xu, Meng-Tian Xu, Yong Sun, Xue-Cheng Wang, Xiao-Ya Wang, Jing Luo, Hua Zhang & Yao-Kun Xiong. (2022) Assessment of Drying Kinetics, Textural and Aroma Attributes of Mentha haplocalyx Leaves during the Hot Air Thin-Layer Drying Process. Foods 11:6, pages 784.
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Hongchao Wang, Gang Che & Lin Wan. (2021) Analysis of the diffusion characteristics and activation energy of rice drying using low‐field nuclear magnetic resonance. Journal of Food Process Engineering 44:11.
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Atul Dhiman, Rajat Suhag, Divya Singh Chauhan, Dhruv Thakur, Shubham Chhikara & Pramod K. Prabhakar. (2021) Status of beetroot processing and processed products: Thermal and emerging technologies intervention. Trends in Food Science & Technology 114, pages 443-458.
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A Y ÅžENGÃœL. (2021) Effect of supplementation of red beetroot powder in quail diets. The Indian Journal of Animal Sciences 91:1.
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Laís Ravazzi Amado, Keila de Souza Silva & Maria Aparecida Mauro. (2020)
Drying of mangoes (
Mangifera indica
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. Journal of Food Process Engineering 44:2.
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Farjana Yeasmin, Habibur Rahman, Suman Rana, Junaeid Khan & Nazrul Islam. (2020) The optimization of the drying process and vitamin C retention of carambola: An impact of storage and temperature. Journal of Food Processing and Preservation 45:1.
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Jan Bárta, Veronika Bártová, Tereza Šindelková, Markéta Jarošová, Zuzana Linhartová, Jan Mráz, Jan Bedrníček, Pavel Smetana, Eva Samková & Ivana Laknerová. (2020) Effect of Boiling on Colour, Contents of Betalains and Total Phenolics and on Antioxidant Activity of Colourful Powder Derived from Six Different Beetroot (Beta vulgaris L. var. conditiva) Cultivars. Polish Journal of Food and Nutrition Sciences.
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Gibson P. Mutuli, Ayub N. Gitau & Duncan O. Mbuge. (2020) Convective Drying Modeling Approaches: a Review for Herbs, Vegetables, and Fruits. Journal of Biosystems Engineering 45:4, pages 197-212.
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Donka Ivanova, Nikolay Valov & Irena Valova. (2020) Dynamic Control for Convective Apricots Dryer. Dynamic Control for Convective Apricots Dryer.
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Manhal Gobara Hamid & Abdel Azim Ahmed Mohamed Nour. (2018)
Effect of different drying methods on quality attributes of beetroot (
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Oana-Viorela Nistor, Liliana Seremet (Ceclu)Doina Georgeta Andronoiu, Ludmila Rudi & Elisabeta Botez. (2017) Influence of different drying methods on the physicochemical properties of red beetroot (Beta vulgaris L. var. Cylindra). Food Chemistry 236, pages 59-67.
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Azmi Seyhun Kipcak. (2016) Microwave drying kinetics of mussels (Mytilus edulis). Research on Chemical Intermediates 43:3, pages 1429-1445.
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Stefan J. Kowalski & Joanna M. Łechtańska. (2015) Drying of red beetroot after osmotic pretreatment: Kinetics and quality considerations. Chemical and Process Engineering 36:3, pages 345-354.
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Ibrahim DOYMAZ, Azmi Seyhun KIPCAK & Sabriye PISKIN. (2015) Microwave drying of green bean slices: drying kinetics and physical quality. Czech Journal of Food Sciences 33:4, pages 367-376.
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