The DOI matches its Crossref record; 16 of the 16 references it cites were found in a registry or an index.
Refractance Window Dehydration Technology: A Novel Contact Drying Method
Open accessAbstract
Refractance Window® (RW) system is a novel drying method for converting liquid foods and other related biomaterials into powders, flakes, or sheets with added value. In this system, purees or juices prepared from fruits, vegetables, or herbs dry in short times, typically 3–5 min, resulting in products with excellent color, vitamin, and antioxidant retention. The RW drying systems are simple and relatively inexpensive when compared with freeze drying, which usually needs large installations to be economical. In RW drying systems thermal energy is transferred from hot water to a film of puree or juice spread thinly on a plastic conveyor belt. These drying systems operate at atmospheric pressure and are used for commercial production of scrambled egg mix, avocado powder, high carotenoid-containing algae, herbal extracts and human nutrition supplements, and food ingredients, as well as dried fruits and vegetables. This article presents the principle of Refractance Window® drying and highlights some results that show its potential and how it compares with other dryers for processing fruits, vegetables, and other heat-sensitive products.
Overview
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Citations
Cites
Hot Air and Freeze-Drying of High-Value Foods: A Review
Ratti, C. (2001) · Journal of Food Engineering · doi:10.1016/s0260-8774(00)00228-4 · Cited by 1,420
Kudra, T., & MUJUMDAR, A. S. (2009) · CRC Press eBooks · doi:10.1201/9781420073898 · Cited by 527
INTERNATIONAL CHEMICAL ENGINEERING
(1963) · AIAA Journal · doi:10.2514/3.55028 · Cited by 434
(2006) · Phytotherapy Research · doi:10.1002/(issn)1099-1573 · Cited by 359
Advances in dehydration of foods
Vega-Mercado, H., Marcela Góngora-Nieto, M., & Barbosa-Cánovas, G. V. (2001) · Journal of Food Engineering · doi:10.1016/s0260-8774(00)00224-7 · Cited by 333
Evaluation of Antioxidant Potential of Aloe vera(Aloe barbadensis Miller) Extracts
Hu, Y., Xu, J., & Hu, Q. (2003) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf034255i · Cited by 309
The effect of the method of drying on the colour of dehydrated products
Krokida, M. K., Maroulis, Z. B., & Saravacos, G. D. (2001) · International Journal of Food Science & Technology · doi:10.1046/j.1365-2621.2001.00426.x · Cited by 277
New hybrid drying technologies for heat sensitive foodstuffs
Chou, S. K., & Chua, K. J. (2001) · Trends in Food Science & Technology · doi:10.1016/s0924-2244(01)00102-9 · Cited by 265
Approaches to improving the quality of dried fruit and vegetables
Nijhuis, H. H., Torringa, H. M., Muresan, S., Yuksel, D., Leguijt, C., & Kloek, W. (1998) · Trends in Food Science & Technology · doi:10.1016/s0924-2244(97)00007-1 · Cited by 233
Drying of Fruits and Vegetables: Retention of Nutritional/Functional Quality
Sablani, S. S. (2006) · Drying Technology · doi:10.1080/07373930600558904 · Cited by 229
Cited by
Brennan, L., & Owende, P. (2010) · Renewable and Sustainable Energy Reviews · doi:10.1016/j.rser.2009.10.009 · Cited by 4,894
Li, Y., Horsman, M., Wu, N., Lan, C. Q., & Dubois‐Calero, N. (2008) · Biotechnology Progress · doi:10.1021/bp070371k · Cited by 1,134
Production of chemicals from microalgae lipids – status and perspectives
Hess, S. K., Lepetit, B., Kroth, P. G., & Mecking, S. (2018) · European Journal of Lipid Science and Technology · doi:10.1002/ejlt.201700152 · Cited by 74
Metadata
- Authors
- Nindo, C. I., & Tang, J.
- Venue
- Drying Technology
- Publisher
- Informa UK Limited
- Published
- 2007-02-12
- Volume
- 25
- Issue
- 1
- Pages
- 37-48
- ISSN
- 0737-3937 (ISSN-L)
- 1532-2300
- OpenAlex
- W2054350466
- Cited by
- 261
- References
- 16
- FWCI
- 3.60
- Type
- journal article
- Language
- en
- Open access
- green
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
How to cite
Cite CoChat for the checks on this page, and the paper for its own findings.
- This page
- CoChat. (2026). Citation check: Refractance Window Dehydration Technology: A Novel Contact Drying Method. https://app.cochat.ai/papers/10.1080/07373930601152673
- The paper
- Nindo, C. I., & Tang, J. (2007). Refractance Window Dehydration Technology: A Novel Contact Drying Method. Drying Technology. https://doi.org/10.1080/07373930601152673
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
