Ozge Ilgin Ibis, Yagmur Balabanli Bugday, Bodoor Nabil Aljurf, Aylin Ozgur Goksu, Hatice Solmaz, Mecit Halil Oztop & Gulum Sumnu. (2024) Crystallization of sucrose by using microwave vacuum evaporation. Journal of Food Engineering 365, pages 111847.
Crossref
Muhammed Rasim Gul, Alev Emine Ince, Baris Ozel, Aymelek Kubra Uslu, Melis Çetin, Duygu Mentes, Servet Gulum Sumnu & Mecit Halil Oztop. (2023) Effect of microwave‐vacuum drying on the physicochemical properties of a functional tomato snack bar. Journal of the Science of Food and Agriculture 104:1, pages 83-92.
Crossref
Ayman Ibrahim, Tiziana M.P. Cattaneo, Alia Amer & Lajos Helyes. 2023. Food Processing and Packaging Technologies - Recent Advances. Food Processing and Packaging Technologies - Recent Advances.
Naciye Kutlu, Ravi Pandiselvam, Irem Saka, Aybike Kamiloglu, Prashant Sahni & Anjineyulu Kothakota. (2021) Impact of different microwave treatments on food texture. Journal of Texture Studies 53:6, pages 709-736.
Crossref
P. Muthukumar, D.V.N. Lakshmi, Puja Koch, Mukesh Gupta & G. Srinivasan. (2022) Effect of drying air temperature on the drying characteristics and quality aspects of black ginger. Journal of Stored Products Research 97, pages 101966.
Crossref
Luis González-Cavieres, Mario Pérez-Won, Gipsy Tabilo-Munizaga, Erick Jara-Quijada, Rodrigo Díaz-Álvarez & Roberto Lemus-Mondaca. (2021) Advances in vacuum microwave drying (VMD) systems for food products. Trends in Food Science & Technology 116, pages 626-638.
Crossref
Sena Özbay & Cemalettin Sariçoban. (2021)
Effects of different levels of salt and temperature on some physico-chemical and colour properties of microwave-dried beef round (
M. semitendinosus
)
. British Food Journal 123:6, pages 2066-2078.
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
Milivoj Radojčin, Ivan Pavkov, Danijela Bursać Kovačević, Predrag Putnik, Artur Wiktor, Zoran Stamenković, Krstan Kešelj & Attila Gere. (2021) Effect of Selected Drying Methods and Emerging Drying Intensification Technologies on the Quality of Dried Fruit: A Review. Processes 9:1, pages 132.
Crossref
Nghia Duc Pham, M.I.H. Khan & M.A. Karim. (2020) A mathematical model for predicting the transport process and quality changes during intermittent microwave convective drying. Food Chemistry 325, pages 126932.
Crossref
Abhay Menon, Valentina Stojceska & Savvas A. Tassou. (2020) A systematic review on the recent advances of the energy efficiency improvements in non-conventional food drying technologies. Trends in Food Science & Technology 100, pages 67-76.
Crossref
Michael Bawa, Sirichai Songsermpong, Chanwit Kaewtapee & Wasaporn Chanput. (2020)
Effects of microwave and hot air oven drying on the nutritional, microbiological load, and color parameters of the house crickets (
Acheta domesticus
)
. Journal of Food Processing and Preservation 44:5.
Crossref
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.
Crossref
A. Wiktor, M. Nowacka, A. Anuszewska, K. Rybak, M. Dadan & D. Witrowa‐Rajchert. (2019) Drying Kinetics and Quality of Dehydrated Cranberries Pretreated by Traditional and Innovative Techniques. Journal of Food Science 84:7, pages 1820-1828.
Crossref
Yanan Sun, Min Zhang & Arun Mujumdar. (2019) Berry Drying: Mechanism, Pretreatment, Drying Technology, Nutrient Preservation, and Mathematical Models. Food Engineering Reviews 11:2, pages 61-77.
Crossref
Magdalena Zielinska & Danuta Zielinska. (2019) Effects of freezing, convective and microwave-vacuum drying on the content of bioactive compounds and color of cranberries. LWT 104, pages 202-209.
Crossref
Corrie Landymore, Timothy D. Durance, Anika Singh, Anubhav Pratap Singh & David D. Kitts. (2019) Comparing different dehydration methods on protein quality of krill (Euphausia Pacifica). Food Research International 119, pages 276-282.
Crossref
Giorgiana M. Cătunescu, Ancuța M. Rotar, Carmen Rodica Pop, Zorița Diaconeasa, Florina Bunghez, Maria-Ioana Socaciu & Cristina Anamaria Semeniuc. (2019) Influence of extraction pre-treatments on some phytochemicals and biological activity of Transylvanian cranberries (Vaccinium vitis-idea L.). LWT 102, pages 385-392.
Crossref
Przemysław J. Szychowski, Krzysztof Lech, Esther Sendra-Nadal, Francisca Hernández, Adam Figiel, Aneta Wojdyło & Ángel A. Carbonell-Barrachina. (2018) Kinetics, biocompounds, antioxidant activity, and sensory attributes of quinces as affected by drying method. Food Chemistry 255, pages 157-164.
Crossref
Jolanta Kowalska, Hanna Kowalska, Agata Marzec, Tomasz Brzeziński, Kinga Samborska & Andrzej Lenart. (2018) Dried strawberries as a high nutritional value fruit snack. Food Science and Biotechnology 27:3, pages 799-807.
Crossref
Erhan Horuz, Hüseyin Bozkurt, Haluk Karataş & Medeni Maskan. (2017) Simultaneous application of microwave energy and hot air to whole drying process of apple slices: drying kinetics, modeling, temperature profile and energy aspect. Heat and Mass Transfer 54:2, pages 425-436.
Crossref
Krzysztof Lech, Adam Figiel, Anna Michalska, Aneta Wojdyło & Paulina Nowicka. (2018) The Effect of Selected Fruit Juice Concentrates Used as Osmotic Agents on the Drying Kinetics and Chemical Properties of Vacuum-Microwave Drying of Pumpkin. Journal of Food Quality 2018, pages 1-11.
Crossref
Magdalena Zielinska, Ewa Ropelewska & Marek Markowski. (2017) Thermophysical properties of raw, hot-air and microwave-vacuum dried cranberry fruits (Vaccinium macrocarpon). LWT - Food Science and Technology 85, pages 204-211.
Crossref
Mohammad U.H. Joardder, C. Kumar & M.A. Karim. (2017) Multiphase transfer model for intermittent microwave-convective drying of food: Considering shrinkage and pore evolution. International Journal of Multiphase Flow 95, pages 101-119.
Crossref
Erhan Horuz, Hüseyin Bozkurt, Haluk Karataş & Medeni Maskan. (2017) Effects of hybrid (microwave-convectional) and convectional drying on drying kinetics, total phenolics, antioxidant capacity, vitamin C, color and rehydration capacity of sour cherries. Food Chemistry 230, pages 295-305.
Crossref
Krit Apinyavisit, Adisak Nathakaranakule, Somchart Soponronnarit & Gauri S. Mittal. (2017)
A Comparative Study of Combined Microwave Techniques for Longan (
Dimocarpus longan
Lour.) Drying with Hot Air or Vacuum
. International Journal of Food Engineering 13:7.
Crossref
M. Ozcelik & P.-A. Püschner. 2017. The Microwave Processing of Foods. The Microwave Processing of Foods
350
380
.
Adam Figiel & Anna Michalska. (2016) Overall Quality of Fruits and Vegetables Products Affected by the Drying Processes with the Assistance of Vacuum-Microwaves. International Journal of Molecular Sciences 18:1, pages 71.
Crossref
Johannes de Bruijn, Fernando Rivas, Yeaninna Rodriguez, Cristina Loyola, Adan Flores, Pedro Melin & Rodrigo Borquez. (2016) Effect of Vacuum Microwave Drying on the Quality and Storage Stability of Strawberries. Journal of Food Processing and Preservation 40:5, pages 1104-1115.
Crossref
Bige İNCEDAYI, Canan Ece TAMER, Gülşah Özcan SINIR, Senem SUNA & Ömer Utku ÇOPUR. (2016) Impact of different drying parameters on color, β-carotene, antioxidant activity and minerals of apricot (Prunus armeniacaL.). Food Science and Technology 36:1, pages 171-178.
Crossref
Derek Wray & Hosahalli S. Ramaswamy. (2015) Quality Attributes of Microwave Vacuum Finish-Dried Fresh and Microwave-Osmotic Pretreated Cranberries. Journal of Food Processing and Preservation 39:6, pages 3067-3079.
Crossref
Derek Wray & Hosahalli S. Ramaswamy. (2015) Microwave-Osmotic/Microwave-Vacuum Drying of Whole Cranberries: Comparison with Other Methods. Journal of Food Science 80:12, pages E2792-E2802.
Crossref
Stanisław Rudy, Dariusz Dziki, Andrzej Krzykowski, Urszula Gawlik-Dziki, Renata Polak, Renata Różyło & Ryszard Kulig. (2015) Influence of pre-treatments and freeze-drying temperature on the process kinetics and selected physico-chemical properties of cranberries (Vaccinium macrocarpon Ait.). LWT - Food Science and Technology 63:1, pages 497-503.
Crossref
M. Zielinska, P. Sadowski & W. Błaszczak. (2015) Freezing/thawing and microwave-assisted drying of blueberries (Vaccinium corymbosum L.). LWT - Food Science and Technology 62:1, pages 555-563.
Crossref
Dongxiao Su, Mingwei Zhang, Zhencheng Wei, Xiaojun Tang, Ruifen Zhang, Lei Liu & Yuanyuan Deng. (2013)
Effect of microwave power on kinetics and characteristics of microwave vacuum-dried longan (
Dimocarpus longan
Lour.) pulp
. Food Science and Technology International 21:2, pages 124-132.
Crossref
R. Bórquez, D. Melo & C. Saavedra. (2014) Microwave–Vacuum Drying of Strawberries with Automatic Temperature Control. Food and Bioprocess Technology 8:2, pages 266-276.
Crossref
Hataichanok Kantrong, Ampawan Tansakul & Gauri S. Mittal. (2012) Drying characteristics and quality of shiitake mushroom undergoing microwave-vacuum drying and microwave-vacuum combined with infrared drying. Journal of Food Science and Technology 51:12, pages 3594-3608.
Crossref
Manish Dak, M. K. Jain & S. L. Jat. (2014) Optimization of microwave-vacuum drying of pomegranate arils. Journal of Food Measurement and Characterization 8:4, pages 398-411.
Crossref
Johannes de Bruijn & Rodrigo Bórquez. (2014) Quality retention in strawberries dried by emerging dehydration methods. Food Research International 63, pages 42-48.
Crossref
Dandan Zhao, Kejing An, Shenghua Ding, Lijun Liu, Zhiqiang Xu & Zhengfu Wang. (2014) Two-Stage Intermittent Microwave Coupled with Hot-Air Drying of Carrot Slices: Drying Kinetics and Physical Quality. Food and Bioprocess Technology 7:8, pages 2308-2318.
Crossref
Jatindra SahuChung Law, Wan Daud & Arun Mujumdar. 2014. Introduction to Advanced Food Process Engineering. Introduction to Advanced Food Process Engineering
31
78
.
Aneta Wojdyło, Adam Figiel, Krzysztof Lech, Paulina Nowicka & Jan Oszmiański. (2013) Effect of Convective and Vacuum–Microwave Drying on the Bioactive Compounds, Color, and Antioxidant Capacity of Sour Cherries. Food and Bioprocess Technology 7:3, pages 829-841.
Crossref
Yingqiang Wang, Min Zhang & Arun S. Mujumdar. 2014. Modern Drying Technology. Modern Drying Technology
279
315
.
Roberto Pisano, Davide Fissore & Antonello A. Barresi. 2014. Modern Drying Technology. Modern Drying Technology
131
161
.
Hosahalli S. Ramaswamy & Yetenayet Bekele Tola. 2014. Modern Drying Technology. Modern Drying Technology
99
119
.
Yingqiang Wang, Min Zhang & Arun S. Mujumdar. 2014. Modern Drying Technology. Modern Drying Technology
279
315
.
Roberto Pisano, Davide Fissore & Antonello A. Barresi. 2014. Modern Drying Technology. Modern Drying Technology
131
161
.
Nazmi İzli, Gökçen Yıldız, Halil Ünal, Eşref Işık & Vildan Uylaşer. (2014)
Effect of different drying methods on drying characteristics, colour, total phenolic content and antioxidant capacity of Goldenberry (
Physalis peruviana
L.)
. International Journal of Food Science & Technology 49:1, pages 9-17.
Crossref
Semin O. Ozkoc, Gülüm Sumnu & Serpil Sahin. 2014. Emerging Technologies for Food Processing. Emerging Technologies for Food Processing
361
383
.
Felipe Richter Reis. 2014. Vacuum Drying for Extending Food Shelf-Life. Vacuum Drying for Extending Food Shelf-Life
39
72
.
João M. P. Q. Delgado & Marta Vázquez da Silva. 2014. Transport Phenomena and Drying of Solids and Particulate Materials. Transport Phenomena and Drying of Solids and Particulate Materials
69
94
.
Khomgris Chaiyo & Phadungsak Rattanadecho. (2013) Numerical analysis of heat-mass transport and pressure buildup of unsaturated porous medium in a rectangular waveguide subjected to a combined microwave and vacuum system. International Journal of Heat and Mass Transfer 65, pages 826-844.
Crossref
Tilahun S. Workneh & Moruf O. Oke. (2013) Thin Layer Modelling of Microwave-Convective Drying of Tomato Slices. ijfe 9:1, pages 75-90.
Crossref
S. Chandrasekaran, S. Ramanathan & Tanmay Basak. (2013) Microwave food processing—A review. Food Research International 52:1, pages 243-261.
Crossref
Derek Wray & Hosahalli S. Ramaswamy. (2013) Microwave-Osmotic Dehydration of Cranberries under Continuous Flow Medium Spray Conditions. International Journal of Microwave Science and Technology 2013, pages 1-11.
Crossref
Mohammad Jafar Dalvand, Seyed Saeid Mohtasebi & Shahin Rafiee. (2013) Effect of needle number on drying rate of kiwi fruit in EHD drying process. Agricultural Sciences 04:01, pages 1-5.
Crossref
Habib Kocabıyık. 2012. Progress in Food Preservation. Progress in Food Preservation
129
142
.
Hosahalli S. Ramaswamy & Yetenayet Bekele Tola. 2011. Modern Drying Technology. Modern Drying Technology
99
119
.
Ángel Calín-Sánchez, Antoni Szumny, Adam Figiel, Klaudiusz Jałoszyński, Maciej Adamski & Ángel A. Carbonell-Barrachina. (2011) Effects of vacuum level and microwave power on rosemary volatile composition during vacuum–microwave drying. Journal of Food Engineering 103:2, pages 219-227.
Crossref
Fabiano A. N. Fernandes, Sueli Rodrigues, Chung Lim Law & Arun S. Mujumdar. (2010) Drying of Exotic Tropical Fruits: A Comprehensive Review. Food and Bioprocess Technology 4:2, pages 163-185.
Crossref
Adam Figiel. (2010) Drying kinetics and quality of beetroots dehydrated by combination of convective and vacuum-microwave methods. Journal of Food Engineering 98:4, pages 461-470.
Crossref
Adam Figiel, Antoni Szumny, Antonio Gutiérrez-Ortíz & Ángel A. Carbonell-Barrachina. (2010) Composition of oregano essential oil (Origanum vulgare) as affected by drying method. Journal of Food Engineering 98:2, pages 240-247.
Crossref
Kusturee Jeni, Mudtapha Yapa & Phadungsak Rattanadecho. (2010) Design and analysis of the commercialized drier processing using a combined unsymmetrical double-feed microwave and vacuum system (case study: tea leaves). Chemical Engineering and Processing: Process Intensification 49:4, pages 389-395.
Crossref
Antoni Szumny, Adam Figiel, Antonio Gutiérrez-Ortíz & Ángel A. Carbonell-Barrachina. (2010) Composition of rosemary essential oil (Rosmarinus officinalis) as affected by drying method. Journal of Food Engineering 97:2, pages 253-260.
Crossref
Adam Figiel. (2009) Drying kinetics and quality of vacuum-microwave dehydrated garlic cloves and slices. Journal of Food Engineering 94:1, pages 98-104.
Crossref
Agnieszka Nawirska, Adam Figiel, Alicja Z. Kucharska, Anna Sokół-Łętowska & Anita Biesiada. (2009) Drying kinetics and quality parameters of pumpkin slices dehydrated using different methods. Journal of Food Engineering 94:1, pages 14-20.
Crossref
Y. Soysal, Z. Ayhan, O. Eştürk & M.F. Arıkan. (2009) Intermittent microwave–convective drying of red pepper: Drying kinetics, physical (colour and texture) and sensory quality. Biosystems Engineering 103:4, pages 455-463.
Crossref
Tadeusz Kudra & Arun Mujumdar. 2009. Advanced Drying Technologies, Second Edition. Advanced Drying Technologies, Second Edition
363
370
.
V. CHANGRUE, V. ORSAT & G.S.V. RAGHAVAN. (2008) OSMOTICALLY DEHYDRATED MICROWAVE-VACUUM DRYING OF STRAWBERRIES. Journal of Food Processing and Preservation 32:5, pages 798-816.
Crossref
P.S. Sunjka, V. Orsat & G.S.V. Raghavan. (2008) Microwave/Vacuum Drying of Cranberries (Vacccinium macrocarpon). American Journal of Food Technology 3:2, pages 100-108.
Crossref
V. Orsat, W. Yang, V. Changrue & G.S.V. Raghavan. (2007) Microwave-Assisted Drying of Biomaterials. Food and Bioproducts Processing 85:3, pages 255-263.
Crossref
Joanna Bondaruk, Marek Markowski & Wioletta Błaszczak. (2007) Effect of drying conditions on the quality of vacuum-microwave dried potato cubes. Journal of Food Engineering 81:2, pages 306-312.
Crossref
Fernando Figuerola. 2007. Berry Fruit. Berry Fruit
313
334
.
Xian-jun Li, Wen-jun Li & Bi-guang Zhang. (2007) Microwave vacuum drying characteristics of Pinus massoniana wood. Forestry Studies in China 9:1, pages 63-67.
Crossref
C. D. Clary, E. Mejia-Meza, S. Wang & V. E. Petrucci. (2007) Improving Grape Quality Using Microwave Vacuum Drying Associated with Temperature Control. Journal of Food Science 72:1, pages E023-E028.
Crossref
G. S. V. Raghavan & V. Orsat. (2007) Recent advances in drying of biomaterials for superior quality bioproducts. Asia-Pacific Journal of Chemical Engineering 2:1, pages 20-29.
Crossref
V. Böhm, S. Kühnert, H. RohmG. Scholze. (2016) Improving the Nutritional Quality of Microwave-vacuum Dried Strawberries: A Preliminary Study. Food Science and Technology International 12:1, pages 67-75.
Crossref
Carter D. Clary, Shaojin Wang & Vincent E. Petrucci. (2006) Fixed and Incremental Levels of Microwave Power Application on Drying Grapes under Vacuum. Journal of Food Science 70:5.
Crossref