The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Recent developments in high-quality drying of vegetables, fruits, and aquatic products
Abstract
Fresh foods like vegetables, fruits, and aquatic products have high water activity and they are highly heat-sensitive and easily degradable. Dehydration is one of the most common methods used to improve food shelf-life. However, drying methods used for food dehydration must not only be efficient and economic but also yield high-quality products based on flavor, nutrients, color, rehydration, uniformity, appearance, and texture. This paper reviews some new drying technologies developed for dehydration of vegetables, fruits, and aquatic products. These include: infrared drying, microwave drying, radio frequency drying, electrohydrodynamic drying, etc., as well as hybrid drying methods combining two or more different drying techniques. A comprehensive review of recent developments in high-quality drying of vegetables, fruits and aquatic products is presented and recommendations are made for future research.
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Cites
Microencapsulation with chitosan by spray drying for industry applications – A review
Estevinho, B. N., Rocha, F., Santos, L., & Alves, A. (2013) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2013.04.001 · Cited by 391
Cited by
Application of ultrasound technology in processing of ready-to-eat fresh food: A review
Chen, F., Zhang, M., & Yang, C.-H. (2020) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2019.104953 · Cited by 284
Self-citationSong, J., Wang, X., Li, D., Meng, L., & Liu, C. (2017) · International Journal of Food Properties · doi:10.1080/10942912.2016.1212875 · Cited by 47
Li, K., Zhang, M., Bhandari, B., Xu, J., & Yang, C. (2020) · Journal of Food Process Engineering · doi:10.1111/jfpe.13475 · Cited by 27
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Metadata
- Authors
- Zhang, M., Chen, H., Mujumdar, A. S., Tang, J., Miao, S., & Wang, Y.
- Venue
- Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Published
- 2015-06-09
- Volume
- 57
- Issue
- 6
- Pages
- 1239-1255
- ISSN
- 1040-8398 (ISSN-L)
- 1549-7852
- OpenAlex
- W1712871670
- Cited by
- 345
- References
- 1
- FWCI
- 13.80
- Type
- journal article
- Language
- en
- Open access
- closed
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- Zhang, M., Chen, H., Mujumdar, A. S., Tang, J., Miao, S., & Wang, Y. (2017). Recent developments in high-quality drying of vegetables, fruits, and aquatic products. Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408398.2014.979280
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