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Trends in microwave-related drying of fruits and vegetables

Trends in food science & technology, 2006-10, Vol.17 (10), p.524-534

2006

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Effect of high-humidity hot air impingement blanching (HHAIB) on drying and quality of red pepper (Capsicum annuum L.)

Food chemistry, 2017-04, Vol.220, p.145-152

2017

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High humidity hot air impingement blanching (HHAIB) enhances drying rate and softens texture of apricot via cell wall pectin polysaccharides degradation and ultrastructure modification

Food chemistry, 2018-09, Vol.261, p.292-300

2018

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Effects of various blanching methods on weight loss, enzymes inactivation, phytochemical contents, antioxidant capacity, ultrastructure and drying kinetics of red bell pepper (Capsicum annuum L.)

Food science & technology, 2017-04, Vol.77, p.337-347

2017

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Pulsed vacuum drying of Thompson seedless grape: Effects of berry ripeness on physicochemical properties and drying characteristic

Food and bioproducts processing, 2017-11, Vol.106, p.117-126

2017

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Extended Maxwell model for the thermal conductivity of nanofluids that accounts for nonlocal heat transfer

International journal of thermal sciences, 2014-10, Vol.84 (84), p.260-266

2014

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Fan selection and stack design for open-cathode polymer electrolyte fuel cell stacks

Renewable energy, 2012, Vol.37 (1), p.325-332

2012

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Non-iterative estimation of heat transfer coefficients using artificial neural network models

International journal of heat and mass transfer, 2005, Vol.48 (3), p.665-679

2005

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Flow and mixing characteristics of multiple and multi-set opposing jets

Chemical engineering and processing, 2007-08, Vol.46 (8), p.703-712

2007

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Advances in Transport Processes

2013

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Effects of postharvest ripening on physicochemical properties, microstructure, cell wall polysaccharides contents (pectin, hemicellulose, cellulose) and nanostructure of kiwifruit (Actinidia deliciosa)

Food hydrocolloids, 2021-09, Vol.118, p.106808, Article 106808

2021

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Flow pattern and heat transfer in agitated thin film dryer

Chemical engineering and processing, 2011-07, Vol.50 (7), p.687-693

2011

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Numerical investigation of laminar mass transport enhancement in heterogeneous gaseous microreactors

Chemical engineering and processing, 2012-04, Vol.54, p.1-11

2012

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Highly swirling transient flows in spray dryers and consequent effect on modeling of particle deposition

Chemical engineering research & design, 2012-03, Vol.90 (3), p.336-345

2012

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Degradation of ascorbic acid in dried guava during storage

Journal of food engineering, 2002-01, Vol.51 (1), p.21-26

2002

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Solar drying of foods: Modeling and numerical simulation

Solar energy, 1997-03, Vol.60 (3), p.151-157

1997

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High-humidity hot air impingement blanching (HHAIB) enhances drying quality of apricots by inactivating the enzymes, reducing drying time and altering cellular structure

Food control, 2019-02, Vol.96, p.104-111

2019

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A numerical investigation of some approaches to improve mixing in laminar confined impinging streams

Applied thermal engineering, 2005-02, Vol.25 (2), p.253-269

2005

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A numerical study of flow and mixing characteristics of three-dimensional confined turbulent opposing jets: Unequal jets

Chemical engineering and processing, 2005-10, Vol.44 (10), p.1068-1074

2005

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The influence mechanism and control strategy of relative humidity on hot air drying of fruits and vegetables: a review

Drying technology, 2022-08, Vol.40 (11), p.2217-2234

2022

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Novel high-humidity hot air impingement blanching (HHAIB) pretreatment enhances drying kinetics and color attributes of seedless grapes

Innovative food science & emerging technologies, 2013-10, Vol.20, p.230-237

2013

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Low-Rank Coal Drying Technologies-Current Status and New Developments

Drying technology, 2009-02, Vol.27 (3), p.403-415

2009

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Simulation of convection-microwave drying for a shrinking material

Chemical engineering and processing, 2002-07, Vol.41 (6), p.487-499

2002

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Heat transfer enhancement by combination of chaotic advection and nanofluids flow in helically coiled tube

Applied thermal engineering, 2015-07, Vol.86, p.91-105

2015

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High-humidity hot air impingement blanching (HHAIB) efficiently inactivates enzymes, enhances extraction of phytochemicals and mitigates brown actions of chili pepper

Food control, 2020-05, Vol.111, p.107050, Article 107050

2020

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Trends in microwave-related drying of fruits and vegetables

Effect of high-humidity hot air impingement blanching (HHAIB) on drying and quality of red pepper (Capsicum annuum L.)

High humidity hot air impingement blanching (HHAIB) enhances drying rate and softens texture of apricot via cell wall pectin polysaccharides degradation and ultrastructure modification

Effects of various blanching methods on weight loss, enzymes inactivation, phytochemical contents, antioxidant capacity, ultrastructure and drying kinetics of red bell pepper (Capsicum annuum L.)

Pulsed vacuum drying of Thompson seedless grape: Effects of berry ripeness on physicochemical properties and drying characteristic

Extended Maxwell model for the thermal conductivity of nanofluids that accounts for nonlocal heat transfer

Fan selection and stack design for open-cathode polymer electrolyte fuel cell stacks

Non-iterative estimation of heat transfer coefficients using artificial neural network models

Flow and mixing characteristics of multiple and multi-set opposing jets

Advances in Transport Processes

Effects of postharvest ripening on physicochemical properties, microstructure, cell wall polysaccharides contents (pectin, hemicellulose, cellulose) and nanostructure of kiwifruit (Actinidia deliciosa)

Flow pattern and heat transfer in agitated thin film dryer

Numerical investigation of laminar mass transport enhancement in heterogeneous gaseous microreactors

Highly swirling transient flows in spray dryers and consequent effect on modeling of particle deposition

Degradation of ascorbic acid in dried guava during storage

Solar drying of foods: Modeling and numerical simulation

High-humidity hot air impingement blanching (HHAIB) enhances drying quality of apricots by inactivating the enzymes, reducing drying time and altering cellular structure

A numerical investigation of some approaches to improve mixing in laminar confined impinging streams

A numerical study of flow and mixing characteristics of three-dimensional confined turbulent opposing jets: Unequal jets

The influence mechanism and control strategy of relative humidity on hot air drying of fruits and vegetables: a review

Novel high-humidity hot air impingement blanching (HHAIB) pretreatment enhances drying kinetics and color attributes of seedless grapes

Low-Rank Coal Drying Technologies-Current Status and New Developments

Simulation of convection-microwave drying for a shrinking material

Heat transfer enhancement by combination of chaotic advection and nanofluids flow in helically coiled tube

High-humidity hot air impingement blanching (HHAIB) efficiently inactivates enzymes, enhances extraction of phytochemicals and mitigates brown actions of chili pepper

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