Citations (70)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (11)
Li-Zhen Deng, Chun-Hong Xiong, Parag P. Sutar, Arun S. Mujumdar, Yu-Peng Pei, Xu-Hai Yang, Xian-Wei Ji, Qian Zhang & Hong-Wei Xiao. (2022) An emerging pretreatment technology for reducing postharvest loss of vegetables-a case study of red pepper (Capsicum annuum L.) drying. Drying Technology 40:8, pages 1620-1628.
Read now
Read now
Grant Thamkaew, Ingegerd Sjöholm & Federico Gómez Galindo. (2021) A review of drying methods for improving the quality of dried herbs. Critical Reviews in Food Science and Nutrition 61:11, pages 1763-1786.
Read now
Read now
Yong Hong Lee, Siew Kian Chin & Boon Kuan Chung. (2021) Drying characteristics and quality of lemon slices dried under Coulomb force-assisted heat pump drying. Drying Technology 39:6, pages 765-776.
Read now
Read now
Caiyun Liu, Nabil Grimi, Nikolai Lebovka & Eugene Vorobiev. (2019) Convective air, microwave, and combined drying of potato pre-treated by pulsed electric fields. Drying Technology 37:13, pages 1704-1713.
Read now
Read now
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.
Read now
Read now
S. S. Shirkole & P. P. Sutar. (2019) High power short time microwave finish drying of paprika (Capsicum annuum L.): Development of models for moisture diffusion and color degradation. Drying Technology 37:2, pages 253-267.
Read now
Read now
Jincy M. George, Halagur B. Sowbhagya & Navin K. Rastogi. (2018) Effect of high pressure pretreatment on drying kinetics and oleoresin extraction from ginger. Drying Technology 36:9, pages 1107-1116.
Read now
Read now
Li-Zhen Deng, Xu-Hai Yang, A. S. Mujumdar, Jin-Hong Zhao, Dong Wang, Qian Zhang, Jun Wang, Zhen-Jiang Gao & Hong-Wei Xiao. (2018) Red pepper (Capsicum annuum L.) drying: Effects of different drying methods on drying kinetics, physicochemical properties, antioxidant capacity, and microstructure. Drying Technology 36:8, pages 893-907.
Read now
Read now
Yuanshan Yu, Tony Z. Jin, Xuetong Fan & Yujuan Xu. (2017) Osmotic dehydration of blueberries pretreated with pulsed electric fields: Effects on dehydration kinetics, and microbiological and nutritional qualities. Drying Technology 35:13, pages 1543-1551.
Read now
Read now
Zhenyu Liu, Yanbo Song, Yuming Guo, Haiting Wang & Jiatao Liu. (2016) Optimization of pulsed electric field pretreatment parameters for preserving the quality of Raphanus sativus. Drying Technology 34:6, pages 692-702.
Read now
Read now
Nishant R. Swami Hulle & P. Srinivasa Rao. (2016) Effect of High Pressure Pretreatments on Structural and Dehydration Characteristics of Aloe Vera (Aloe barbadensis Miller) Cubes. Drying Technology 34:1, pages 105-118.
Read now
Read now
Articles from other publishers (59)
Katarzyna Pobiega, Aleksandra Matys, Magdalena Trusinska, Katarzyna Rybak, Dorota Witrowa-Rajchert & Malgorzata Nowacka. (2023) The Effect of Ultrasound and Pulsed Electric Field on the Osmotic Dehydration Process of Strawberries. Applied Sciences 13:22, pages 12335.
Crossref
Crossref
Akuleti Saikumar, Anupama Singh, Ankita Dobhal, Shubhangi Arora, Pir Mohammad Junaid, Laxmikant S. Badwaik & Sanjay Kumar. (2023) A review on the impact of physical, chemical, and novel treatments on the quality and microbial safety of fruits and vegetables. Systems Microbiology and Biomanufacturing.
Crossref
Crossref
Yaser I. Shoqairan, Isam A. Mohamed Ahmed, Salah A. Almaiman, Fahad Y. Al Juhaimi, Elfadil E. Babiker, Tawfiq S. Alsulami, Yasser Al Rujib, Abdulmohsen Al Jardan & Asmahan Azhari Ali. (2023) Effect of microwave, ultraviolet and pulsed electric field treatments on ochratoxin A level and physicochemical quality attributes of paprika powder. LWT 188, pages 115397.
Crossref
Crossref
Santanu Malakar, Vinkel Kumar Arora, Mohona Munshi, Dhiraj Kumar Yadav, K. R. Jolvis Pou, Saptashish Deb & Ram Chandra. (2023) Application of novel pretreatment technologies for intensification of drying performance and quality attributes of food commodities: a review. Food Science and Biotechnology 32:10, pages 1303-1335.
Crossref
Crossref
Magdalena Dadan, Alicja Barańska, Aleksandra Matys, Katarzyna Rybak, Dorota Witrowa-Rajchert, Artur Wiktor & Małgorzata Nowacka. (2023) Impact of Pulsed Electric Field Treatment on the Process Kinetics and Selected Properties of Air and Dehumidified Air-Dried Mushrooms. Processes 11:7, pages 2101.
Crossref
Crossref
Леонид Чеславович Бурак & Александр Николаевич Сапач. (2023) Влияние предварительной обработки импульсным электрическим полем на процесс сушки: обзор предметного поля. Хранение и переработка сельхозсырья:2.
Crossref
Crossref
Siyoen Kim, Se-Ho Jeong, Hyun-Su Choi, Hyunho Yeo & Dong-un Lee. (2023) Accelerated brining kinetics and NaCl distribution of Chinese cabbage (Brassica rapa ssp. pekinensis) using pulsed electric field. LWT 179, pages 114634.
Crossref
Crossref
Isaac Duah Boateng. (2022) Thermal and Nonthermal Assisted Drying of Fruits and Vegetables. Underlying Principles and Role in Physicochemical Properties and Product Quality. Food Engineering Reviews 15:1, pages 113-155.
Crossref
Crossref
Si-Yeon Kim, Byung-Min Lee, Seok-Young Hong, Hyun-Ho Yeo, Se-Ho Jeong & Dong-Un Lee. (2023) A Pulsed Electric Field Accelerates the Mass Transfer during the Convective Drying of Carrots: Drying and Rehydration Kinetics, Texture, and Carotenoid Content. Foods 12:3, pages 589.
Crossref
Crossref
Se-Ho Jeong, Young-Min Jung, Siyeon Kim, Jong-Hun Kim, Hyunho Yeo & Dong-Un Lee. (2023) Tenderization of Beef Semitendinosus Muscle by Pulsed Electric Field Treatment with a Direct Contact Chamber and Its Impact on Proteolysis and Physicochemical Properties. Foods 12:3, pages 430.
Crossref
Crossref
Nihal Turkmen Erol, Bige Incedayi, Ferda Sari & Omer Utku Copur. (2023) A comparative study of electrical and conventional pre-treatments for quality assessment of hot air dried green bell pepper. Food Science and Technology International, pages 108201322211329.
Crossref
Crossref
Jiahua Gao, Li Chen, Xianming Zeng, Xiaomei Sun, Yun Bai, Xia Wang, Xinglian Xu & Minyi Han. (2023) Novel drying pretreatment technologies and their applications in the food industry. Food Materials Research 3:1, pages 0-0.
Crossref
Crossref
Jun Wang, Yu-Peng Pei, Chang Chen, Xu-Hai Yang, Kejing An & Hong-Wei Xiao. (2023) High-humidity hot air impingement blanching (HHAIB) enhances drying behavior of red pepper via altering cellular structure, pectin profile and water state. Innovative Food Science & Emerging Technologies 83, pages 103246.
Crossref
Crossref
María del Carmen Razola-Díaz, Urszula Tylewicz, Pietro Rocculi & Vito Verardo. 2023. Non-thermal Food Processing Operations. Non-thermal Food Processing Operations
257
298
.
Fuangfah Punthi, Bara Yudhistira, Mohsen Gavahian, Chao‐Kai Chang, Kuan‐Chen Cheng, Chih‐Yao Hou & Chang‐Wei Hsieh. (2022) Pulsed electric field‐assisted drying: A review of its underlying mechanisms, applications, and role in fresh produce plant‐based food preservation. Comprehensive Reviews in Food Science and Food Safety 21:6, pages 5109-5130.
Crossref
Crossref
Dorota Nowak & Ewa Jakubczyk. (2022) Effect of Pulsed Electric Field Pre-Treatment and the Freezing Methods on the Kinetics of the Freeze-Drying Process of Apple and Its Selected Physical Properties. Foods 11:16, pages 2407.
Crossref
Crossref
Omer Faruk Cokgezme & Filiz Icier. (2022) Frequency and wave type effects on extractability of oleuropein from olive leaves by moderate electric field assisted extraction. Innovative Food Science & Emerging Technologies 77, pages 102985.
Crossref
Crossref
Raphael Lucas Jacinto Almeida, Newton Carlos Santos, Gabriel Monteiro Silva, João Vitor Fonseca Feitoza, Virgínia Mirtes Silva, Victor Herbert Ribeiro, Raphael Eduardo & Cecília Elisa Muniz. (2022) Effects of hydrothermal pretreatments on thermodynamic and technological properties of red bean starch. Journal of Food Process Engineering 45:4.
Crossref
Crossref
Aleksandra Matys, Magdalena Dadan, Dorota Witrowa-Rajchert, Oleksii Parniakov & Artur Wiktor. (2022) Response Surface Methodology as a Tool for Optimization of Pulsed Electric Field Pretreatment and Microwave-Convective Drying of Apple. Applied Sciences 12:7, pages 3392.
Crossref
Crossref
Grant Thamkaew, Allan G. Rasmusson, Dmytro Orlov & Federico Gómez Galindo. (2022) Reversible Electroporation and Post-Electroporation Resting of Thai Basil Leaves Prior to Convective and Vacuum Drying. Applied Sciences 12:5, pages 2343.
Crossref
Crossref
Raphael Lucas Jacinto Almeida, Newton Carlos Santos, Carlos Eduardo Padilha, Mércia Melo Almeida Mota, Virgínia Mirtes Alcântara Silva, Anastácia Maria Mikaella Campos Nóbrega André & Everaldo Silvino Santos. (2022)
Application of pulsed electric field and drying temperature response on the thermodynamic and thermal properties of red rice starch (
Oryza Sativa
L.)
. Journal of Food Process Engineering 45:2.
Crossref
Crossref
Hossein Mirzaei-Baktash, Nasser Hamdami, Payam Torabi, Saideh Fallah-Joshaqani & Mohsen Dalvi-Isfahan. (2022) Impact of different pretreatments on drying kinetics and quality of button mushroom slices dried by hot-air or electrohydrodynamic drying. LWT 155, pages 112894.
Crossref
Crossref
Urszula Tylewicz, Juan Manuel Castagnini, Silvia Tappi, Santina Romani, Pietro Rocculi & Marco Dalla Rosa. 2022. Nonthermal Processing in Agri-Food-Bio Sciences. Nonthermal Processing in Agri-Food-Bio Sciences
567
594
.
V. Andreou, G. Dimopoulos, T. Tsonas, A. Katsimichas, A. Limnaios, G. Katsaros & P. Taoukis. (2021) Pulsed Electric Fields-Assisted Drying and Frying of Fresh Zucchini. Food and Bioprocess Technology 14:11, pages 2091-2106.
Crossref
Crossref
Ronaldo E. Mello, Alessia Fontana, Antonio Mulet, Jefferson Luiz G. Corrêa & Juan A. Cárcel. (2021) PEF as pretreatment to ultrasound-assisted convective drying: Influence on quality parameters of orange peel. Innovative Food Science & Emerging Technologies 72, pages 102753.
Crossref
Crossref
Alireza Mousakhani-Ganjeh, Amir Amiri, Farzaneh Nasrollahzadeh, Artur Wiktor, Azadeh Nilghaz, Anubhav Pratap-Singh & Amin Mousavi Khaneghah. (2021) Electro-based technologies in food drying - A comprehensive review. LWT 145, pages 111315.
Crossref
Crossref
Prasanta Majumder, Abhijit Sinha, Rajat Gupta & Shyam S. Sablani. (2021) Drying of Selected Major Spices: Characteristics and Influencing Parameters, Drying Technologies, Quality Retention and Energy Saving, and Mathematical Models. Food and Bioprocess Technology 14:6, pages 1028-1054.
Crossref
Crossref
James Atuonwu & Savvas Tassou. (2021) Decarbonisation of food manufacturing by the electrification of heat: A review of developments, technology options and future directions. Trends in Food Science & Technology 107, pages 168-182.
Crossref
Crossref
Eugene Vorobiev & Nikolai Lebovka. 2021. Innovative Food Processing Technologies. Innovative Food Processing Technologies
173
198
.
Oleksii Parniakov, Artur Wiktor & Stefan Toepfl. 2021. Innovative Food Processing Technologies. Innovative Food Processing Technologies
160
172
.
Artur Wiktor, Alica Lammerskitten, Francisco Barba, Martin Michalski, Stefan Toepfl & Oleksii Parniakov. 2021. Innovative Food Processing Technologies. Innovative Food Processing Technologies
271
280
.
Alica Lammerskitten, Artur Wiktor, Viacheslav Mykhailyk, Katarzyna Samborska, Ewa Gondek, Dorota Witrowa-Rajchert, Stefan Toepfl & Oleksii Parniakov. (2020) Pulsed electric field pre-treatment improves microstructure and crunchiness of freeze-dried plant materials: Case of strawberry. LWT 134, pages 110266.
Crossref
Crossref
Se-Ho Jeong, Eui-Chan Kim & Dong-Un Lee. (2020) The Impact of a Consecutive Process of Pulsed Electric Field, Sous-Vide Cooking, and Reheating on the Properties of Beef Semitendinosus Muscle. Foods 9:11, pages 1674.
Crossref
Crossref
Javier Echave, Antía G. Pereira, María Carpena, Miguel Ángel Prieto & Jesús Simal-Gandara. 2020. Capsicum. Capsicum.
Wei Jin, Min Zhang, Weifeng Shi & Arun S. Mujumdar. 2020. Herbs, Spices and Medicinal Plants. Herbs, Spices and Medicinal Plants
45
68
.
I. A. Shorstkii, V. S. Kosachev & E. P. Koshevoi. (2020) Numerical Modeling of the Process of Drying Biomaterials After Pulsed Electric Field Treatment Using a System of Temperature, Moisture, and Pressure Equations. Journal of Engineering Physics and Thermophysics 93:5, pages 1285-1295.
Crossref
Crossref
Jiabao Ni, Changjiang Ding, Yaming Zhang, Zhiqing Song & Wenqian Xu. (2020) Influence of ultrasonic pretreatment on electrohydrodynamic drying process of goji berry. Journal of Food Processing and Preservation 44:8.
Crossref
Crossref
Jiabao Ni, Changjiang Ding, Yaming Zhang, Zhiqing Song, Xiuzhen Hu & Tingjie Hao. (2020) Effect of electrohydrodynamic partially combined with oven drying on Chinese wolfberry. International Journal of Applied Electromagnetics and Mechanics 63:3, pages 465-482.
Crossref
Crossref
Jiabao Ni, Changjiang Ding, Yaming Zhang & Zhiqing Song. (2020) Impact of different pretreatment methods on drying characteristics and microstructure of goji berry under electrohydrodynamic (EHD) drying process. Innovative Food Science & Emerging Technologies 61, pages 102318.
Crossref
Crossref
Artur Wiktor, Anubhav Pratap Singh, Oleksii Parniakov, Viacheslav Mykhailyk, Ronit Mandal & Dorota Witrowa-Rajchert. 2020. Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow. Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow
155
202
.
Eugene Vorobiev & Nikolai LebovkaEugene Vorobiev & Nikolai Lebovka. 2020. Processing of Foods and Biomass Feedstocks by Pulsed Electric Energy. Processing of Foods and Biomass Feedstocks by Pulsed Electric Energy
149
177
.
Ivan Shorstkii & Evgeny Koshevoi. (2019) Drying Technology Assisted by Nonthermal Pulsed Filamentary Microplasma Treatment: Theory and Practice. ChemEngineering 3:4, pages 91.
Crossref
Crossref
Ye-Na Kim, Hye-Jeong Kwon & Dong-Un Lee. (2019) Effects of pulsed electric field (PEF) treatment on physicochemical properties of Panax ginseng. Innovative Food Science & Emerging Technologies 58, pages 102232.
Crossref
Crossref
Leire Astráin-Redín, Javier Raso, Guillermo Cebrián & Ignacio Álvarez. (2019) Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages. Scientific Reports 9:1.
Crossref
Crossref
James Atuonwu, Savvas Tassou & Tim Foster. 2019. Handbook of Food Structure Development. Handbook of Food Structure Development
403
421
.
Nooshin Nikmaram & Kurt A. Rosentrater. (2019) Overview of Some Recent Advances in Improving Water and Energy Efficiencies in Food Processing Factories. Frontiers in Nutrition 6.
Crossref
Crossref
Jung Eun Kim, Yeong Ji Oh, Ah Young Song & Sea C Min. (2019) Preservation of red pepper flakes using microwave-combined cold plasma treatment. Journal of the Science of Food and Agriculture 99:4, pages 1577-1585.
Crossref
Crossref
Giulia Bianchi & Roberto Lo Scalzo. (2018) Characterization of hot pepper spice phytochemicals, taste compounds content and volatile profiles in relation to the drying temperature. Journal of Food Biochemistry 42:6, pages e12675.
Crossref
Crossref
R. Ostermeier, P. Giersemehl, C. Siemer, S. Töpfl & H. Jäger. (2018) Influence of pulsed electric field (PEF) pre-treatment on the convective drying kinetics of onions. Journal of Food Engineering 237, pages 110-117.
Crossref
Crossref
Jun Wang, Xu-Hai Yang, Arun S. Mujumdar, Xiao-Ming Fang, Qian Zhang, Zhi-An Zheng, Zhen-Jiang Gao & Hong-Wei Xiao. (2018) Effects of high-humidity hot air impingement blanching (HHAIB) pretreatment on the change of antioxidant capacity, the degradation kinetics of red pigment, ascorbic acid in dehydrated red peppers during storage. Food Chemistry 259, pages 65-72.
Crossref
Crossref
MD Rizvi Alam, James G. Lyng, Daniele Frontuto, Francesco Marra & Luciano Cinquanta. (2018) Effect of Pulsed Electric Field Pretreatment on Drying Kinetics, Color, and Texture of Parsnip and Carrot. Journal of Food Science 83:8, pages 2159-2166.
Crossref
Crossref
Eun Ji Choi, Hui Seon Yang, Hae Woong Park & Ho Hyun Chun. (2018) Inactivation of Escherichia coli O157:H7 and Staphylococcus aureus in red pepper powder using a combination of radio frequency thermal and indirect dielectric barrier discharge plasma non-thermal treatments. LWT 93, pages 477-484.
Crossref
Crossref
Wei Jin, Arun S. Mujumdar, Min Zhang & Weifeng Shi. (2017) Novel Drying Techniques for Spices and Herbs: a Review. Food Engineering Reviews 10:1, pages 34-45.
Crossref
Crossref
S. S. Shirkole & P. P. Sutar. (2017) Modeling sorption phenomena and moisture migration rates in paprika (Capsicum annuum L.) using physicochemical characteristics. Journal of Food Science and Technology 55:2, pages 678-688.
Crossref
Crossref
Shahin Roohinejad, Oleksii Parniakov, Nooshin Nikmaram, Ralf Greiner & Mohamed Koubaa. 2018. Sustainable Food Systems from Agriculture to Industry. Sustainable Food Systems from Agriculture to Industry
191
243
.
Fuhua Li, Gu Chen, Bin Zhang & Xiong Fu. (2017) Current applications and new opportunities for the thermal and non-thermal processing technologies to generate berry product or extracts with high nutraceutical contents. Food Research International 100, pages 19-30.
Crossref
Crossref
Farid Chemat, Natacha Rombaut, Alice Meullemiestre, Mohammad Turk, Sandrine Perino, Anne-Sylvie Fabiano-Tixier & Maryline Abert-Vian. (2017) Review of Green Food Processing techniques. Preservation, transformation, and extraction. Innovative Food Science & Emerging Technologies 41, pages 357-377.
Crossref
Crossref
Guiomar Melgar-Lalanne, Alan Javier Hernández-Álvarez, Maribel Jiménez-Fernández & Ebner Azuara. (2016) Oleoresins from Capsicum spp.: Extraction Methods and Bioactivity. Food and Bioprocess Technology 10:1, pages 51-76.
Crossref
Crossref
Francisco J. Barba, Oleksii Parniakov, Sofia A. Pereira, Artur Wiktor, Nabil Grimi, Nadia Boussetta, Jorge A. Saraiva, Javier Raso, Olga Martin-Belloso, Dorota Witrowa-Rajchert, Nikolai Lebovka & Eugène Vorobiev. (2015) Current applications and new opportunities for the use of pulsed electric fields in food science and industry. Food Research International 77, pages 773-798.
Crossref
Crossref