References
- Wai, A.; Yeung, K.; Aggarwal, B. B.; Barreca, D.; Battino, M.; Belwal, T.; Horbańczuk, O. K.; Berindan, I.; Bishayee, A.; Daglia, M.; et al. Dietary Natural Products and Their Potential to Influence Health and Disease Including Animal Model Studies. Anim. Sci. Pap. Reports. 2018, 36(4), 345–358.
- Jin, W.; Mujumdar, A. S.; Zhang, M.; Shi, W. Novel Drying Techniques for Spices and Herbs: A Review. Food Eng Rev. 2018, 10, 34–45. DOI: https://doi.org/10.1007/s12393-017-9165-7.
- Orphanides, A.; Goulas, V.; Gekas, V. Drying Technologies: Vehicle to High-Quality Herbs. Food Eng Rev. 2016, 8, 164–180. DOI: https://doi.org/10.1007/s12393-015-9128-9.
- Menon, A.; Stojceska, V.; Tassou, S. A. A Systematic Review on the Recent Advances of the Energy Efficiency Improvements in Non-Conventional Food Drying Technologies. Trends Food Sci. Technol. 2020, 100, 67–76. DOI: https://doi.org/10.1016/j.tifs.2020.03.014.
- Devahastin, S.; Jinorose, M. A Concise History of Drying. In Drying Technologies for Biotechnology and Pharmaceutical Applications; Wiley‐VCH: Verlag GmbH & Co. KGaA, 2020; pp 9–21. DOI: https://doi.org/10.1002/9783527802104.ch2.
- Sundararaj, V.; Muthukumar, S.; Kumar, R. S. An Optimal Cluster Formation Based Energy Efficient Dynamic Scheduling Hybrid MAC Protocol for Heavy Traffic Load in Wireless Sensor Networks. Comput. Secur. 2018, 77, 277–288. DOI: https://doi.org/10.1016/j.cose.2018.04.009.
- Michalska, A.; Wojdyło, A.; Lech, K.; Łysiak, G. P.; Figiel, A. Effect of Different Drying Techniques on Physical Properties, Total Polyphenols and Antioxidant Capacity of Blackcurrant Pomace Powders. LWT Food Sci. Technol. 2017, 78, 114–121. DOI: https://doi.org/10.1016/j.lwt.2016.12.008.
- He, R. Q.; Weng, Z. Y. On the Possibility of Many-Body Localization in a Doped Mott Insulator. Sci. Rep. 2016, 6, 35208: 1-10. DOI: https://doi.org/10.1038/srep35208.
- Ogg, C. L. Report on Standardization of Microchemical Methods. J. AOAC Int. 1956, 39, 400–400. DOI: https://doi.org/10.1093/jaoac/39.2.400.
- Lin, T. M.; D. Durance, T.; Scaman, C. H. Characterization of Vacuum Microwave, Air and Freeze Dried Carrot Slices. Food Res. Int. 1998, 31, 111–117. DOI: https://doi.org/10.1016/S0963-9969(98)00070-2.
- Maisnam, D.; Rasane, P.; Dey, A.; Kaur, S.; Sarma, C. Recent Advances in Conventional Drying of Foods: A Review Recent Advances in Conventional Drying of Foods. J. Food Technol. Pres. 2017, 1, 25–34.
- Kahyaoglu, L. N.; Sahin, S.; Sumnu, G. Spouted Bed and Microwave-Assisted Spouted Bed Drying of Parboiled Wheat. Food Bioprod. Process. 2012, 90, 301–308. DOI: https://doi.org/10.1016/j.fbp.2011.06.003.
- Yan, W.-Q.; Zhang, M.; Huang, L.-L.; Tang, J.; Mujumdar, A. S.; Sun, J.-C. Studies on Different Combined Microwave Drying of Carrot Pieces. Int. J. Food Sci. Technol. 2010, 45, 2141–2148. DOI: https://doi.org/10.1111/j.1365-2621.2010.02380.x.
- Zhang, X.-L.; Zhong, C.-S.; Mujumdar, A. S.; Yang, X.-H.; Deng, L.-Z.; Wang, J.; Xiao, H.-W. Cold Plasma Pretreatment Enhances Drying Kinetics and Quality Attributes of Chili Pepper (Capsicum annuum L.). J. Food Eng. 2019, 241, 51–57. DOI: https://doi.org/10.1016/j.jfoodeng.2018.08.002.
- Moses, J. A.; Norton, T.; Alagusundaram, K.; Tiwari, B. K. Novel Drying Techniques for the Food Industry. Food Eng Rev. 2014, 6, 43–55. DOI: https://doi.org/10.1007/s12393-014-9078-7.
- Si, X.; Chen, Q.; Bi, J.; Wu, X.; Yi, J.; Zhou, L.; Li, Z. Comparison of Different Drying Methods on the Physical Properties, Bioactive Compounds and Antioxidant Activity of Raspberry Powders. J. Sci. Food Agric. 2016, 96, 2055–2062. DOI: https://doi.org/10.1002/jsfa.7317.
- Feng, L.; Zhang, M.; Adhikari, B. Effect of Water on the Quality of Dehydrated Products: A Review of Novel Characterization Methods and Hybrid Drying Technologies. Dry. Technol. 2014, 32, 1872–1884. DOI: https://doi.org/10.1080/07373937.2014.963205.
- Brown, Z. K.; Fryer, P. J.; Norton, I. T.; Bridson, R. H. Drying of Agar Gels Using Supercritical Carbon Dioxide. J. Supercrit. Fluids. 2010, 54, 89–95. DOI: https://doi.org/10.1016/j.supflu.2010.03.008.
- Téllez-Morales, J. A.; Hernández-Santo, B.; Rodríguez-Miranda, J. Effect of Ultrasound on the Techno-Functional Properties of Food Components/Ingredients: A Review. Ultrason. Sonochem. 2020, 61, 104787. DOI: https://doi.org/10.1016/j.ultsonch.2019.104787.
- Cárcel, J. A.; García-Pérez, J. V.; Benedito, J.; Mulet, A. Food Process Innovation through New Technologies: Use of Ultrasound. J. Food Eng. 2012, 110, 200–207. DOI: https://doi.org/10.1016/j.jfoodeng.2011.05.038.
- Fijalkowska, A.; Nowacka, M.; Wiktor, A.; Sledz, M.; Witrowa-Rajchert, D. Ultrasound as a Pretreatment Method to Improve Drying Kinetics and Sensory Properties of Dried Apple. J. Food Process Eng. 2016, 39, 256–265. DOI: https://doi.org/10.1111/jfpe.12217.
- Magalhães, M. L.; Cartaxo, S. J. M.; Gallão, M. I.; García-Pérez, J. V.; Cárcel, J. A.; Rodrigues, S.; Fernandes, F. A. N. Drying Intensification Combining Ultrasound Pre-Treatment and Ultrasound-Assisted Air Drying. J. Food Eng. 2017, 215, 72–77. DOI: https://doi.org/10.1016/j.jfoodeng.2017.07.027.
- Berka-Zougali, B.; Besombes, C.; Allaf, T.; Allaf, K. Extraction of Essential Oils and Volatile Molecules. In: Instant Controlled Pressure Drop (D.I.C.) in Food Processing. Food Engineering Series; Allaf, T., Allaf, K.; Eds.; Springer: New York, NY. DOI: https://doi.org/10.1007/978-1-4614-8669-5_6
- Besombes, C.; Berka-Zougali, B.; Allaf, K. Instant Controlled Pressure Drop Extraction of Lavandin Essential Oils: Fundamentals and Experimental Studies. J Chromatogr A. 2010, 1217, 6807–6815. DOI: https://doi.org/10.1016/j.chroma.2010.08.050.
- Romero-Cano, L. A.; Gonzalez-Gutierrez, L. V.; Baldenegro-Perez, L. A. Biosorbents Prepared from Orange Peels Using Instant Controlled Pressure Drop for Cu(II) and Phenol Removal. Ind. Crops Prod. 2016, 84, 344–349. DOI: https://doi.org/10.1016/j.indcrop.2016.02.027.
- Burova, N.; Kislitsina, N.; Gryazina, F.; Pashkova, G.; Kuzminykh, A. A Review of Techniques for Drying Food Products in Vacuum Drying Plants and Methods for Quality Control of Dried Samples (Technical Note). Espacios. 2017, 38, 35–44.
- Bourdoux, S.; Li, D.; Rajkovic, A.; Devlieghere, F.; Uyttendaele, M. Performance of Drying Technologies to Ensure Microbial Safety of Dried Fruits and Vegetables. Compr. Rev. Food Sci. Food Saf. 2016, 15, 1056–1066. DOI: https://doi.org/10.1111/1541-4337.12224.
- Wang, R.; Chen, C.; Guo, S. Effects of Drying Methods on Starch Crystallinity of Gelatinized Foxtail Millet (α-Millet) and Its Eating Quality. J. Food Eng. 2017, 207, 81–89. DOI: https://doi.org/10.1016/j.jfoodeng.2017.03.018.
- Quirijns, E. J. Modelling and Dynamic Optimisation of Quality Indicator Profiles during Drying; 2006. https://edepot.wur.nl/121784
- Mayor, L.; Sereno, A. M. Modelling Shrinkage during Convective Drying of Food Materials: A Review. J. Food Eng. 2004, 61, 373–386. DOI: https://doi.org/10.1016/S0260-8774(03)00144-4.
- Horuz, E.; Maskan, M. Hot Air and Microwave Drying of Pomegranate (Punica granatum L.) Arils. J. Food Sci. Technol. 2015, 52, 285–293. DOI: https://doi.org/10.1007/s13197-013-1032-9.
- Maskan, M. Drying, Shrinkage and Rehydration Characteristics of Kiwifruits during Hot Air and Microwave Drying. J. Food Eng. 2001, 48, 177–182. DOI: https://doi.org/10.1016/S0260-8774(00)00155-2.
- Witrowa-Rajchert, D.; Rząca, M. Effect of Drying Method on the Microstructure and Physical Properties of Dried Apples. Dry. Technol. 2009, 27, 903–909. DOI: https://doi.org/10.1080/07373930903017376.
- Sansiribhan, S.; Devahastin, S.; Soponronnarit, S. Generalized Microstructural Change and Structure-Quality Indicators of a Food Product Undergoing Different Drying Methods and Conditions. J. Food Eng. 2012, 109, 148–154. DOI: https://doi.org/10.1016/j.jfoodeng.2011.09.019.
- Wang, J.; Law, C. L.; Nema, P. K.; Zhao, J. H.; Liu, Z. L.; Deng, L. Z.; Gao, Z. J.; Xiao, H. W. Pulsed Vacuum Drying Enhances Drying Kinetics and Quality of Lemon Slices. J. Food Eng. 2018, 224, 129–138. DOI: https://doi.org/10.1016/j.jfoodeng.2018.01.002.
- Santacatalina, J. V.; Contreras, M.; Simal, S.; Cárcel, J. A.; Garcia-Perez, J. V. Impact of Applied Ultrasonic Power on the Low Temperature Drying of Apple. Ultrason. Sonochem. 2016, 28, 100–109. DOI: https://doi.org/10.1016/j.ultsonch.2015.06.027.
- Ozuna, C.; Cárcel, J. A.; Walde, P. M.; Garcia-Perez, J. V. Low-Temperature Drying of Salted Cod (Gadus morhua) Assisted by High Power Ultrasound: Kinetics and Physical Properties. Innov. Food Sci. Emerg. Technol. 2014, 23, 146–155. DOI: https://doi.org/10.1016/j.ifset.2014.03.008.
- Peng, J.; Bi, J.; Yi, J.; Wu, X.; Zhou, M.; Zhao, Y.; Liu, J. Characteristics of Cell Wall Pectic Polysaccharides Affect Textural Properties of Instant Controlled Pressure Drop Dried Carrot Chips Derived from Different Tissue Zone. Food Chem. 2019, 293, 358–367. DOI: https://doi.org/10.1016/j.foodchem.2019.05.008.
- Li, X.; Bi, J.; Jin, X.; Li, X.; Zhao, Y.; Song, Y. Effect of Pectin Osmosis or Degradation on the Water Migration and Texture Properties of Apple Cube Dried by Instant Controlled Pressure Drop Drying (DIC). LWT Food Sci. Technol. 2020, 125, 109202. DOI: https://doi.org/10.1016/j.lwt.2020.109202.
- Mounir, S.; Téllez‐Pérez, C.; Sunooj, K. V.; Allaf, K. Texture and Color Characteristics of Swell-Dried Ready-to-Eat Zaghloul Date Snacks: Effect of Operative Parameters of Instant Controlled Pressure Drop Process. J. Texture Stud. 2020, 51, 276–289. DOI: https://doi.org/10.1111/jtxs.12468.
- Chua, K. J.; Mujumdar, A. S.; Hawlader, M. N. A.; Chou, S. K.; Ho, J. C. Batch Drying of Banana Pieces - Effect of Stepwise Change in Drying Air Temperature on Drying Kinetics and Product Colour. Food Res. Int. 2001, 34, 721–731. DOI: https://doi.org/10.1016/S0963-9969(01)00094-1.
- Chua, K. J.; Hawlader, M. N. A.; Chou, S. K.; Ho, J. C. On the Study of Time-Varying Temperature Drying – Effect on Drying Kinetics and Product Quality. Dry. Technol. 2002, 20, 1559–1577. DOI: https://doi.org/10.1081/DRT-120014052.
- Zielinska, M.; Michalska, A. Microwave-Assisted Drying of Blueberry (Vaccinium corymbosum L.) Fruits: Drying Kinetics, Polyphenols, Anthocyanins, Antioxidant Capacity, Colour and Texture. Food Chem. 2016, 212, 671–680. DOI: https://doi.org/10.1016/j.foodchem.2016.06.003.
- Aral, S.; Beşe, A. V. Convective Drying of Hawthorn Fruit (Crataegus Spp.): Effect of Experimental Parameters on Drying Kinetics, Color, Shrinkage, and Rehydration Capacity. Food Chem.. 2016, 210, 577–584. DOI: https://doi.org/10.1016/j.foodchem.2016.04.128.
- Chen, Y.; Martynenko, A. Computer Vision for Real-Time Measurements of Shrinkage and Color Changes in Blueberry Convective Drying. Dry. Technol. 2013, 31, 1114–1123. DOI: https://doi.org/10.1080/07373937.2013.775587.
- Argyropoulos, D.; Heindl, A.; Müller, J. Assessment of Convection, Hot-Air Combined with Microwave-Vacuum and Freeze-Drying Methods for Mushrooms with Regard to Product Quality. Int. J. Food Sci. Technol. 2011, 46, 333–342. DOI: https://doi.org/10.1111/j.1365-2621.2010.02500.x.
- Karabulut, I.; Topcu, A.; Duran, A.; Turan, S.; Ozturk, B. Effect of Hot Air Drying and Sun Drying on Color Values and β-Carotene Content of Apricot (Prunus armenica L.). LWT Food Sci. Technol. 2007, 40, 753–758. DOI: https://doi.org/10.1016/j.lwt.2006.05.001.
- Kaur, K.; Sharma, H. R.; Verma, R. Effect of Drying on the Physico-Chemical and Organoleptic Characteristics of Chayote (Sechium edule Sw.). Indian J. Nat. Prod. Resour. 2010, 1, 29–33.
- Wang, J.; Mu, W.-S.; Fang, X.-M.; Mujumdar, A. S.; Yang, X.-H.; Xue, L.-Y.; Xie, L.; Xiao, H.-W.; Gao, Z.-J.; Zhang, Q. Pulsed Vacuum Drying of Thompson Seedless Grape: Effects of Berry Ripeness on Physicochemical Properties and Drying Characteristic. Food Bioprod. Process. 2017, 106, 117–126. DOI: https://doi.org/10.1016/j.fbp.2017.09.003.
- Tasirin, S. M.; Puspasari, I.; Lun, A. W.; Chai, P. V.; Lee, W. T. Drying of Kaffir Lime Leaves in a Fluidized Bed Dryer with Inert Particles: Kinetics and Quality Determination. Ind. Crops Prod. 2014, 61, 193–201. DOI: https://doi.org/10.1016/j.indcrop.2014.07.004.
- Schössler, K.; Jäger, H.; Knorr, D. Novel Contact Ultrasound System for the Accelerated Freeze-Drying of Vegetables. Innov. Food Sci. Emerg. Technol. 2012, 16, 113–120. DOI: https://doi.org/10.1016/j.ifset.2012.05.010.
- Kroehnke, J.; Szadzińska, J.; Stasiak, M.; Radziejewska-Kubzdela, E.; Biegańska-Marecik, R.; Musielak, G. Ultrasound- and Microwave-Assisted Convective Drying of Carrots - Process Kinetics and Product’s Quality Analysis. Ultrason. Sonochem. 2018, 48, 249–258. DOI: https://doi.org/10.1016/j.ultsonch.2018.05.040.
- Sagar, V. R.; Suresh Kumar, P. Recent Advances in Drying and Dehydration of Fruits and Vegetables: A Review. J. Food Sci. Technol. 2010, 47, 15–26. DOI: https://doi.org/10.1007/s13197-010-0010-8.
- An, K.; Zhao, D.; Wang, Z.; Wu, J.; Xu, Y.; Xiao, G. Comparison of Different Drying Methods on Chinese Ginger (Zingiber officinale Roscoe): Changes in Volatiles, Chemical Profile, Antioxidant Properties, and Microstructure. Food Chem. 2016, 197, 1292–1300. DOI: https://doi.org/10.1016/j.foodchem.2015.11.033.
- Pino, J. A.; Bent, L. Odour-Active Compounds in Guava (Psidium guajava L. Cv. Red Suprema). J. Sci. Food Agric. 2013, 93, 3114–3120. DOI: https://doi.org/10.1002/jsfa.6153.
- Raja, K. S.; Taip, F. S.; Azmi, M. M. Z.; Shishir, M. R. I. Effect of Pre-Treatment and Different Drying Methods on the Physicochemical Properties of Carica papaya L. Leaf Powder. J. Saudi Soc. Agric. Sci 2019, 18, 150–156. DOI: https://doi.org/10.1016/j.jssas.2017.04.001.
- Uslu, N.; Özcan, M. M. Effect of Microwave Heating on Phenolic Compounds and Fatty Acid Composition of Cashew (Anacardium occidentale) Nut and Oil. J. Saudi Soc. Agric. Sci. 2019, 18, 344–347. DOI: https://doi.org/10.1016/j.jssas.2017.10.001.
- Zhao, G.; Zhang, R.; Liu, L.; Deng, Y.; Wei, Z.; Zhang, Y.; Ma, Y.; Zhang, M. Different Thermal Drying Methods Affect the Phenolic Profiles, Their Bioaccessibility and Antioxidant Activity in Rhodomyrtus Tomentosa (Ait.) Hassk Berries. LWT Food Sci. Technol. 2017, 79, 260–266. DOI: https://doi.org/10.1016/j.lwt.2017.01.039.
- Keinänen, M.; Julkunen-Tiitto, R. Effect of Sample Preparation Method on Birch (Betula pendula Roth) Leaf Phenolics. J. Agric. Food Chem 1996, 44, 2724–2727. DOI: https://doi.org/10.1021/jf960168x.
- Shih, M. C.; Kuo, C. C.; Chiang, W. Effects of Drying and Extrusion on Colour, Chemical Composition, Antioxidant Activities and Mitogenic Response of Spleen Lymphocytes of Sweet Potatoes. Food Chem. 2009, 117, 114–121. DOI: https://doi.org/10.1016/j.foodchem.2009.03.084.
- Sarala, M.; Velu, V.; Anandharamakrishnan, C.; Singh, R. P. Spray Drying of Tinospora Cordifolia Leaf and Stem Extract and Evaluation of Antioxidant Activity. J. Food Sci. Technol. 2012, 49, 119–122. DOI: https://doi.org/10.1007/s13197-011-0364-6.
- Nunes, J. C.; Lago, M. G.; Castelo-Branco, V. N.; Oliveira, F. R.; Torres, A. G.; Perrone, D.; Monteiro, M. Effect of Drying Method on Volatile Compounds, Phenolic Profile and Antioxidant Capacity of Guava Powders. Food Chem. 2016, 197, 881–890. DOI: https://doi.org/10.1016/j.foodchem.2015.11.050.
- Aydin, E.; Gocmen, D. The Influences of Drying Method and Metabisulfite Pre-Treatment Onthe Color, Functional Properties and Phenolic Acids Contents and Bioaccessibility of Pumpkin Flour. LWT Food Sci. Technol. 2015, 60, 385–392. DOI: https://doi.org/10.1016/j.lwt.2014.08.025.
- Esparza-Martínez, F. J.; Miranda-López, R.; Guzman-Maldonado, S. H. Effect of Air-Drying Temperature on Extractable and Non-Extractable Phenolics and Antioxidant Capacity of Lime Wastes. Ind. Crops Prod. 2016, 84, 1–6. DOI: https://doi.org/10.1016/j.indcrop.2016.01.043.
- Gümüşay, Ö. A.; Borazan, A. A.; Ercal, N.; Demirkol, O. Drying Effects on the Antioxidant Properties of Tomatoes and Ginger. Food Chem. 2015, 173, 156–162. DOI: https://doi.org/10.1016/j.foodchem.2014.09.162.
- Iasnaia Maria de Carvalho, T.; Nogueira, T. Y. K.; Mauro, M. A.; Gómez-Alonso, S.; Gomes, E.; Da-Silva, R.; Hermosín-Gutiérrez, I.; Lago-Vanzela, E. S. Dehydration of Jambolan [Syzygium cumini (L.)] Juice during Foam Mat Drying: Quantitative and Qualitative Changes of the Phenolic Compounds. Food Res Int. 2017, 102, 32–42. DOI: https://doi.org/10.1016/j.foodres.2017.09.068.
- Michalska, A.; Wojdyło, A.; Honke, J.; Ciska, E.; Andlauer, W. Drying-Induced Physico-Chemical Changes in Cranberry Products. Food Chem 2018, 240, 448–455. DOI: https://doi.org/10.1016/j.foodchem.2017.07.050.
- Harbourne, N.; Marete, E.; Jacquier, J. C.; O'Riordan, D. Effect of Drying Methods on the Phenolic Constituents of Meadowsweet (Filipendula ulmaria) and Willow (Salix alba). LWT Food Sci. Technol 2009, 42, 1468–1473. DOI: https://doi.org/10.1016/j.lwt.2009.05.005.
- Julkunen-Tiitto, R.; Sorsa, S. Testing the Effects of Drying Methods on Willow Flavonoids, Tannins, and Salicylates. J Chem Ecol. 2001, 27, 779–789. DOI: https://doi.org/10.1023/A:1010358120482.
- Cannac, M.; Ferrat, L.; Barboni, T.; Pergent, G.; Pasqualini, V. The Influence of Tissue Handling on the Flavonoid Content of the Aquatic Plant Posidonia Oceanica. J Chem Ecol. 2007, 33, 1083–1088. DOI: https://doi.org/10.1007/s10886-007-9290-5.
- Horuz, E.; Bozkurt, H.; Karataş, H.; Maskan, M. 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 Chem. 2017, 230, 295–305. DOI: https://doi.org/10.1016/j.foodchem.2017.03.046.
- Wu, Z. Effect of Different Drying Methods on Chemical Composition and Bioactivity of Finger Citron Polysaccharides. Int. J. Biol. Macromol. 2015, 76, 218–223. DOI: https://doi.org/10.1016/j.ijbiomac.2015.02.043.
- Minjares-Fuentes, R.; Rodríguez-González, V. M.; González-Laredo, R. F.; Eim, V.; González-Centeno, M. R.; Femenia, A. Effect of Different Drying Procedures on the Bioactive Polysaccharide Acemannan from Aloe Vera (Aloe Barbadensis Miller). Carbohydr Polym. 2017, 168, 327–336. DOI: https://doi.org/10.1016/j.carbpol.2017.03.087.
- Kong, L.; Yu, L.; Feng, T.; Yin, X.; Liu, T.; Dong, L. Physicochemical Characterization of the Polysaccharide from Bletilla Striata: Effect of Drying Method. Carbohydr Polym. 2015, 125, 1–8. DOI: https://doi.org/10.1016/j.carbpol.2015.02.042.
- Huang, X.; Li, D.; Wang, L. Characterization of Pectin Extracted from Sugar Beet Pulp under Different Drying Conditions. J. Food Eng. 2017, 211, 1–6. DOI: https://doi.org/10.1016/j.jfoodeng.2017.04.022.
- Li, X.; Wang, L. Effect of Extraction Method on Structure and Antioxidant Activity of Hohenbuehelia Serotina Polysaccharides. Int. J. Biol. Macromol. 2016, 83, 270–276. DOI: https://doi.org/10.1016/j.ijbiomac.2015.11.060.
- Shahidi, F.; Ambigaipalan, P. Phenolics and Polyphenolics in Foods, Beverages and Spices: Antioxidant Activity and Health Effects – A Review. J. Funct. Foods. 2015, 18, 820–897. DOI: https://doi.org/10.1016/j.jff.2015.06.018.
- Hojjati, M.; Noguera-Artiaga, L.; Wojdyło, A.; Carbonell-Barrachina, Á. A. Effects of Microwave Roasting on Physicochemical Properties of Pistachios (Pistaciavera L.). Food Sci. Biotechnol. 2015, 24, 1995–2001. DOI: https://doi.org/10.1007/s10068-015-0263-0.
- Arslan, D.; Özcan, M. M. Study the Effect of Sun, Oven and Microwave Drying on Quality of Onion Slices. LWT Food Sci. Technol. 2010, 43, 1121–1127. DOI: https://doi.org/10.1016/j.lwt.2010.02.019.
- Hayat, K.; Zhang, X.; Farooq, U.; Abbas, S.; Xia, S.; Jia, C.; Zhong, F.; Zhang, J. Effect of Microwave Treatment on Phenolic Content and Antioxidant Activity of Citrus Mandarin Pomace. Food Chem. 2010, 123, 423–429. DOI: https://doi.org/10.1016/j.foodchem.2010.04.060.
- Allaf, T.; Tomao, V.; Ruiz, K.; Chemat, F. Instant Controlled Pressure Drop Technology and Ultrasound Assisted Extraction for Sequential Extraction of Essential Oil and Antioxidants. Ultrason Sonochem. 2013, 20, 239–246. DOI: https://doi.org/10.1016/j.ultsonch.2012.05.013.
- Allaf, T.; Tomao, V.; Ruiz, K.; Bachari, K.; ElMaataoui, M.; Chemat, F. Deodorization by Instant Controlled Pressure Drop Autovaporization of Rosemary Leaves Prior to Solvent Extraction of Antioxidants. LWT Food Sci. Technol. 2013, 51, 111–119. DOI: https://doi.org/10.1016/j.lwt.2012.11.007.
- Samoticha, J.; Wojdyło, A.; Lech, K. The Influence of Different the Drying Methods on Chemical Composition and Antioxidant Activity in Chokeberries. LWT Food Sci. Technol. 2016, 66, 484–489. DOI: https://doi.org/10.1016/j.lwt.2015.10.073.
- Colucci, D.; Fissore, D.; Rossello, C.; Carcel, J. A. On the Effect of Ultrasound-Assisted Atmospheric Freeze-Drying on the Antioxidant Properties of Eggplant. Food Res. Int. 2018, 106, 580–588. DOI: https://doi.org/10.1016/j.foodres.2018.01.022.
- White, B. L.; Howard, L. R.; Prior, R. L. Impact of Different Stages of Juice Processing on the Anthocyanin, Flavonol, and Procyanidin Contents of Cranberries. J. Agric. Food Chem. 2011, 59, 4692–4698. DOI: https://doi.org/10.1021/jf200149a.
- Khanal, R. C.; Howard, L. R.; Prior, R. L. Effect of Heating on the Stability of Grape and Blueberry Pomace Procyanidins and Total Anthocyanins. Food Res. Int. 2010, 43, 1464–1469. DOI: https://doi.org/10.1016/j.foodres.2010.04.018.
- Abbasi, E.; Azizpour, M. Evaluation of Physicochemical Properties of Foam Mat Dried Sour Cherry Powder. LWT Food Sci. Technol. 2016, 68, 105–110. DOI: https://doi.org/10.1016/j.lwt.2015.12.004.
- Méndez-Lagunas, L.; Rodríguez-Ramírez, J.; Cruz-Gracida, M.; Sandoval-Torres, S.; Barriada-Bernal, G. Convective Drying Kinetics of Strawberry (Fragaria ananassa): Effects on Antioxidant Activity, Anthocyanins and Total Phenolic Content. Food Chem. 2017, 230, 174–181. DOI: https://doi.org/10.1016/j.foodchem.2017.03.010.
- Cui, Z. W.; Xu, S. Y.; Sun, D. W. Effect of Microwave-Vacuum Drying on the Carotenoids Retention of Carrot Slices and Chlorophyll Retention of Chinese Chive Leaves. Dry. Technol. 2004, 22, 563–575. DOI: https://doi.org/10.1081/DRT-120030001.
- Ndawula, J.; Kabasa, J. D.; Byaruhanga, Y. B. Alterations in Fruit and Vegetable Beta-Carotene and Vitamin C Content Caused by Open-Sun Drying, Visqueen-Covered and Polyethylene-Covered Solar-Dryers. Afr. Health Sci. 2004, 4, 125–130. DOI: https://doi.org/10.4314/ahs.v4i2.6873.
- Bechoff, A.; Westby, A.; Owori, C.; Menya, G.; Dhuique-Mayer, C.; Dufour, D.; Tomlins, K. Effect of Drying and Storage on the Degradation of Total Carotenoids in Orange-Fleshed Sweetpotato Cultivars. J. Sci. Food Agric. 2010, 90, 622–629. DOI: https://doi.org/10.1002/jsfa.3859.
- de Ancos, B.; Sánchez-Moreno, C.; Zacarías, L.; Rodrigo, M. J.; Sáyago Ayerdí, S.; Blancas Benítez, F. J.; Domínguez Avila, J. A.; González-Aguilar, G. A. Effects of Two Different Drying Methods (Freeze-Drying and Hot Air-Drying) on the Phenolic and Carotenoid Profile of ‘Ataulfo’ Mango by-Products. Food Measure. 2018, 12, 2145–2157. DOI: https://doi.org/10.1007/s11694-018-9830-4.
- Rodríguez-González, V. M.; Femenia, A.; González-Laredo, R. F.; Rocha-Guzmán, N. E.; Gallegos-Infante, J. A.; Candelas-Cadillo, M. G.; Ramírez-Baca, P.; Simal, S.; Rosselló, C. Effects of Pasteurization on Bioactive Polysaccharide Acemannan and Cell Wall Polymers from Aloe Barbadensis Miller. Carbohydr. Polym. 2011, 86, 1675–1683. DOI: https://doi.org/10.1016/j.carbpol.2011.06.084.
- Zhao, Q.; Dong, B.; Chen, J.; Zhao, B.; Wang, X.; Wang, L.; Zha, S.; Wang, Y.; Zhang, J.; Wang, Y. Effect of Drying Methods on Physicochemical Properties and Antioxidant Activities of Wolfberry (Lycium barbarum) Polysaccharide. Carbohydr Polym. 2015, 127, 176–181. DOI: https://doi.org/10.1016/j.carbpol.2015.03.041.
- Lim, Z. X.; Cheong, K. Y. Effects of Drying Temperature and Ethanol Concentration on Bipolar Switching Characteristics of Natural Aloe Vera-Based Memory Devices. Phys Chem Chem Phys. 2015, 17, 26833–26853. DOI: https://doi.org/10.1039/c5cp04622j.
- Sriariyakul, W.; Swasdisevi, T.; Devahastin, S.; Soponronnarit, S. Drying of Aloe Vera Puree Using Hot Air in Combination with Far-Infrared Radiation and High-Voltage Electric Field: Drying Kinetics, Energy Consumption and Product Quality Evaluation. Food Bioprod. Process. 2016, 100, 391–400. DOI: https://doi.org/10.1016/j.fbp.2016.08.012.
- Hossain, M.; Brunton, N.; Rai, D. Effect of Drying Methods on the Steroidal Alkaloid Content of Potato Peels, Shoots and Berries. Molecules. 2016, 21, 403. DOI: https://doi.org/10.3390/molecules21040403.
- Atlabachew, M.; Chandravanshi, B. S.; Redi-Abshiro, M.; Torto, N.; Chigome, S.; Pule, B. O. Evaluation of the Effect of Various Drying Techniques on the Composition of the Psychoactive Phenylpropylamino Alkaloids of Khat (Catha Edulis Forsk) Chewing Leaves. Bull. Chem. Soc. Ethiop 2013, 27, 347–358. DOI: https://doi.org/10.4314/bcse.v27i3.3.
- Fernandes, F. A. N.; Rodrigues, S.; Cárcel, J. A.; García-Pérez, J. V. Ultrasound-Assisted Air-Drying of Apple (Malus domestica L.) and Its Effects on the Vitamin of the Dried Product. Food Bioprocess Technol. 2015, 8, 1503–1511. DOI: https://doi.org/10.1007/s11947-015-1519-7.
- Khan, M. I. H.; Karim, M. A. Cellular Water Distribution, Transport, and Its Investigation Methods for Plant-Based Food Material. Food Res. Int. 2017, 99, 1–14. DOI: https://doi.org/10.1016/j.foodres.2017.06.037.
- Defraeye, T. When to Stop Drying Fruit: Insights from Hygrothermal Modelling. Appl. Therm. Eng. 2017, 110, 1128–1136. DOI: https://doi.org/10.1016/j.applthermaleng.2016.08.219.
- Karunasena, H. C. P.; Gu, Y. T.; Brown, R. J.; Senadeera, W. Numerical Investigation of Plant Tissue Porosity and Its Influence on Cellular Level Shrinkage during Drying. Biosyst. Eng. 2015, 132, 71–87. DOI: https://doi.org/10.1016/j.biosystemseng.2015.02.002.
- George, J. P.; Datta, A. K. Development and Validation of Heat and Mass Transfer Models for Freeze-Drying of Vegetable Slices. J. Food Eng. 2002, 52, 89–93. DOI: https://doi.org/10.1016/S0260-8774(01)00091-7.
- Joardder, M. U. H.; Kumar, C.; Karim, M. A. Food Structure: Its Formation and Relationships with Other Properties. Crit Rev Food Sci Nutr. 2017, 57, 1190–1205. DOI: https://doi.org/10.1080/10408398.2014.971354.
- Rahman, M. M.; Gu, Y. T.; Karim, M. A. Development of Realistic Food Microstructure considering the Structural Heterogeneity of Cells and Intercellular Space. Food Struct. 2018, 15, 9–16. DOI: https://doi.org/10.1016/j.foostr.2018.01.002.
- Rodríguez-Ramírez, J.; Méndez-Lagunas, L.; López-Ortiz, A.; Torres, S. S. True Density and Apparent Density during the Drying Process for Vegetables and Fruits: A Review. J. Food Sci. 2012, 77, R146–R154. DOI: https://doi.org/10.1111/j.1750-3841.2012.02990.x.
- Sorieul, M.; Dickson, A.; Hill, S. J.; Pearson, H. Plant Fibre: Molecular Structure and Biomechanical Properties, of a Complex Living Material, Influencing Its Deconstruction towards a Biobased Composite. Materials (Basel). 2016, 9, 618–636. DOI: https://doi.org/10.3390/ma9080618.
- Deng, L. Z.; Mujumdar, A. S.; Zhang, Q.; Yang, X. H.; Wang, J.; Zheng, Z. A.; Gao, Z. J.; Xiao, H. W. Chemical and Physical Pretreatments of Fruits and Vegetables: Effects on Drying Characteristics and Quality attributes - a comprehensive review. Crit Rev. Food Sci. Nutr. 2019, 59, 1408–1432. DOI: https://doi.org/10.1080/10408398.2017.1409192.
- Kadam, S. U.; Tiwari, B. K.; O'Donnell, C. P. Effect of Ultrasound Pre-Treatment on the Drying Kinetics of Brown Seaweed Ascophyllum Nodosum. Ultrason Sonochem. 2015, 23, 302–307. DOI: https://doi.org/10.1016/j.ultsonch.2014.10.001.
- Ahmed, I.; Qazi, I. M.; Jamal, S. Developments in Osmotic Dehydration Technique for the Preservation of Fruits and Vegetables. Innov. Food Sci. Emerg. Technol. 2016, 34, 29–43. DOI: https://doi.org/10.1016/j.ifset.2016.01.003.
- Garcia-Noguera, J.; Oliveira, F. I. P.; Weller, C. L.; Rodrigues, S.; Fernandes, F. A. N. Effect of Ultrasonic and Osmotic Dehydration Pre-Treatments on the Colour of Freeze Dried Strawberries. J. Food Sci. Technol. 2014, 51, 2222–2227. DOI: https://doi.org/10.1007/s13197-012-0724-x.
- Zielinska, M.; Zielinska, D.; Markowski, M. The Effect of Microwave-Vacuum Pretreatment on the Drying Kinetics, Color and the Content of Bioactive Compounds in Osmo-Microwave-Vacuum Dried Cranberries (Vaccinium Macrocarpon). Food Bioprocess Technol. 2018, 11, 585–602. DOI: https://doi.org/10.1007/s11947-017-2034-9.
- Liu, P.; Mujumdar, A. S.; Zhang, M.; Jiang, H. Comparison of Three Blanching Treatments on the Color and Anthocyanin Level of the Microwave-Assisted Spouted Bed Drying of Purple Flesh Sweet Potato. Dry. Technol. 2015, 33, 66–71. DOI: https://doi.org/10.1080/07373937.2014.936558.
- Terefe, N. S.; Buckow, R.; Versteeg, C. Quality-Related Enzymes in Plant-Based Products: Effects of Novel Food Processing Technologies Part 2: Pulsed Electric Field Processing. Crit. Rev. Food Sci. Nutr. 2015, 55, 1–15. DOI: https://doi.org/10.1080/10408398.2012.701253.
- Bot, F.; Verkerk, R.; Mastwijk, H.; Anese, M.; Fogliano, V.; Capuano, E. The Effect of Pulsed Electric Fields on Carotenoids Bioaccessibility: The Role of Tomato Matrix. Food Chem. 2018, 240, 415–421. DOI: https://doi.org/10.1016/j.foodchem.2017.07.102.
- Oladejo, A. O.; Ma, H.; Qu, W.; Zhou, C.; Wu, B. Effects of Ultrasound on Mass Transfer Kinetics, Structure, Carotenoid and Vitamin C Content of Osmodehydrated Sweet Potato (Ipomea batatas). Food Bioprocess Technol. 2017, 10, 1162–1172. DOI: https://doi.org/10.1007/s11947-017-1890-7.
- Huang, H.-W.; Hsu, C.-P.; Yang, B. B.; Wang, C.-Y. Advances in the Extraction of Natural Ingredients by High Pressure Extraction Technology. Trends Food Sci. Technol. 2013, 33, 54–62. DOI: https://doi.org/10.1016/j.tifs.2013.07.001.
- Bußler, S.; Ehlbeck, J.; Schlüter, O. K. Pre-Drying Treatment of Plant Related Tissues Using Plasma Processed Air: Impact on Enzyme Activity and Quality Attributes of Cut Apple and Potato. Innov. Food Sci. Emerg. Technol. 2017, 40, 78–86. DOI: https://doi.org/10.1016/j.ifset.2016.05.007.
- Sensoy, I. A Review on the Relationship between Food Structure, Processing, and Bioavailability. Crit. Rev. Food Sci. Nutr. 2014, 54, 902–909. DOI: https://doi.org/10.1080/10408398.2011.619016.
- Sablania, V.; Bosco, S. J. D. Optimization of Spray Drying Parameters for Murraya koenigii (Linn) Leaves Extract Using Response Surface Methodology. Powder Technol. 2018, 335, 35–41. DOI: https://doi.org/10.1016/j.powtec.2018.05.009.
- Kowalski, S. J.; Łechtańska, J. M. Drying of Red Beetroot after Osmotic Pretreatment: Kinetics and Quality Considerations. Chem. Process Eng. - Inz. Chem. i Proces. 2015, 36, 345–354. DOI: https://doi.org/10.1515/cpe-2015-0024.
- Motevali, A.; Minaei, S.; Banakar, A.; Ghobadian, B.; Khoshtaghaza, M. H. Comparison of Energy Parameters in Various Dryers. Energy Convers. Manag. 2014, 87, 711–725. DOI: https://doi.org/10.1016/j.enconman.2014.07.012.
- Norkulova, K. T.; Safarov, J. E. Processing of Experimental Data and Identifying the Optimum Mode Obtain a Powdery Product from Plant Raw Material. Chem. Technol. Control Manag. Korea. 2015, 4, 47.
- Munyaka, A. W.; Makule, E. E.; Oey, I.; Van Loey, A.; Hendrickx, M. Thermal Stability of L-Ascorbic Acid and Ascorbic Acid Oxidase in Broccoli (Brassica oleracea Var. Italica). J. Food Sci 2010, 75, C336-C340. DOI: https://doi.org/10.1111/j.1750-3841.2010.01573.x.
- Salazar, N. A.; Alvarez, C.; Orrego, C. E. Optimization of Freezing Parameters for Freeze-Drying Mango (Mangifera indica L.) Slices. Dry. Technol 2018, 36, 192–204. DOI: https://doi.org/10.1080/07373937.2017.1315431.