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Journal articles on the topic 'Drying Technologies'

Author: Grafiati

Published: 2 June 2025

Last updated: 31 July 2025

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1

Raghavan, Vijaya. "Sustainable drying technologies." Drying Technology 38, no. 16 (2020): 2118–19. http://dx.doi.org/10.1080/07373937.2020.1838166.

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2

Bialik, Michał, Ewa Gondek, and Artur Wiktor. "Advanced fruit drying technologies." Zeszyty Problemowe Postępów Nauk Rolniczych, no. 597 (June 3, 2019): 15–22. http://dx.doi.org/10.22630/zppnr.2019.597.8.

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Menshutina, Natalia V., and Tadeusz Kudra. "COMPUTER AIDED DRYING TECHNOLOGIES." Drying Technology 19, no. 8 (2001): 1825–49. http://dx.doi.org/10.1081/drt-100107275.

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Eremenko, Olga Nikolaevna, and Daniil Andreevich Zolotoverh. "INNOVATIVE CALF DRYING TECHNOLOGIES." Polythematic Online Scientific Journal of Kuban State Agrarian University, no. 183 (2022): 107–14. http://dx.doi.org/10.21515/1990-4665-183-010.

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Novotný, Miloslav, Karel Šuhajda, Jindřich Sobotka, and Zdeněk Jiroušek. "Drying Technologies in Masonry Structures." Advanced Materials Research 1122 (August 2015): 65–69. http://dx.doi.org/10.4028/www.scientific.net/amr.1122.65.

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Drying of masonry building structures using a high-frequency electromagnetic (EMW) radiation, the so-called microwave technology, is increasingly used in building practice. This is a progressive method, with the use of which removal of excess moisture can be significantly accelerated. This article describes physical phenomena that occur in the course of drying, and compares the standard, the most widely used, technological procedures in the drying of buildings.

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6

LA Bazyma and VA Kutovoy. "Vacuum drying and hybrid technologies." Stewart Postharvest Review 1, no. 4 (2005): 1–4. http://dx.doi.org/10.2212/spr.2005.4.7.

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7

Skovgaard, Niels. "Drying technologies in food processing." International Journal of Food Microbiology 129, no. 2 (2009): 209. http://dx.doi.org/10.1016/j.ijfoodmicro.2008.12.004.

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8

Mujumdar, Arun S. "DRYING TECHNOLOGIES OF THE FUTURE." Drying Technology 9, no. 2 (1991): 325–47. http://dx.doi.org/10.1080/07373939108916669.

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9

Malik, Amit, Shimpy, and Mahesh Kumar. "Advancements in ginger drying technologies." Journal of Stored Products Research 100 (January 2023): 102058. http://dx.doi.org/10.1016/j.jspr.2022.102058.

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Nowacka, Małgorzata, Magdalena Dadan, and Urszula Tylewicz. "Drying Technologies in Food Processing." Applied Sciences 13, no. 19 (2023): 10597. http://dx.doi.org/10.3390/app131910597.

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Emami, Fakhrossadat, Alireza Vatanara, Eun Park, and Dong Na. "Drying Technologies for the Stability and Bioavailability of Biopharmaceuticals." Pharmaceutics 10, no. 3 (2018): 131. http://dx.doi.org/10.3390/pharmaceutics10030131.

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Solid dosage forms of biopharmaceuticals such as therapeutic proteins could provide enhanced bioavailability, improved storage stability, as well as expanded alternatives to parenteral administration. Although numerous drying methods have been used for preparing dried protein powders, choosing a suitable drying technique remains a challenge. In this review, the most frequent drying methods, such as freeze drying, spray drying, spray freeze drying, and supercritical fluid drying, for improving the stability and bioavailability of therapeutic proteins, are discussed. These technologies can prepa

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Sniezhkin, Yu F., Xiong Jian, D. M. Chalaev, М. М. Ulanov, and N. О. Dabizha. "ENERGY SAVING TECHNOLOGIES FOR DRYING OF HEAT-SENSITIVE MATERIALS." Thermophysics and Thermal Power Engineering 41, no. 4 (2019): 5–12. http://dx.doi.org/10.31472/ttpe.4.2019.1.

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The promising development of convective drying of thermolabile materials is the use of heat pumps. The main advantages of heat pump drying are high energy efficiency, controlled thermal conditions of drying, high quality of the final product, environmental cleanliness of the technological process.The processes of air treatment in convective heat pumps with different schemes of dehydration of the drying agent are considered in the paper. As determined, the main disadvantage of heat pump drying is the long duration of the process due to the drying temperature limitation not exceeding 50-60 °C, a

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13

Zhu, Lichun, Xinyu Ji, Hao Yang, et al. "Heat Pump Technology in the Field of Fruit and Vegetable Drying: A Review." Foods 14, no. 15 (2025): 2569. https://doi.org/10.3390/foods14152569.

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Single or combined heat pump technologies are generally used to dry fruits and vegetables, with combined heat pump technologies offering superior performance. This review summarizes the applications of single and combined heat pump drying technologies for fruits and vegetables in China and globally, discusses their current advantages and disadvantages, and outlines future development directions for heat pump-based drying methods. Future research should focus on improving combined heat pump technologies and enhancing the performance of single heat pump drying systems to enhance the effectivenes

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14

Wu, Weibin, Haoxin Li, Yingmei Chen, et al. "Recent Advances in Drying Processing Technologies for Aquatic Products." Processes 12, no. 5 (2024): 942. http://dx.doi.org/10.3390/pr12050942.

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Fresh aquatic products, due to their high water activity, are susceptible to microbial contamination and spoilage, resulting in a short shelf life. Drying is a commonly used method to extend the shelf life of these products by reducing the moisture content, inhibiting microbial growth, and slowing down enzymatic and chemical reactions. However, the drying process of aquatic products involves chemical reactions such as oxidation and hydrolysis, which pose challenges in obtaining high-quality dried products. This paper provides a comprehensive review of drying processing techniques for aquatic p

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15

Avdieieva, L. Y., H. V. Dekusha, T. Y. Turchyna, and A. A. Makarenko. "APPLICATION OF DIFFERENT DRYING METHODS IN DRY MUSHROOM CONCENTRATE TECHNOLOGIES." Thermophysics and Thermal Power Engineering 45, no. 3 (2023): 37–48. https://doi.org/10.31472/ttpe.3.2023.5.

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A paper is devoted to the review of existing methods of drying the fruiting body of the shiitake mushroom, which is a valuable source of biologically active substances. The advantages and disadvantages of different methods of its drying are analyzed. Given here are the results of research on the influence of different drying methods and their parameters on structural and mechanical properties, chemical composition, content of aroma-forming substances and other compounds. When drying shiitake by convection in the temperature range of 50–60°С, compounds of phenolic nature, organic acids, nucleot

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Singha Roy, Pritha, Gaurab Joarder, Saibal Debnath, and Avisek Pahari. "A REVIEW OF THE INNOVATIVE DRYING TECHNOLOGIES FOR BIOPHARMACEUTICALS." International Journal of Advanced Research 10, no. 05 (2022): 1100–1111. http://dx.doi.org/10.21474/ijar01/14820.

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Reviewing data from the previous twenty to twenty-five years reveals that bio-pharmaceuticals are a sudden, dramatic, and incredibly significant finding in progressively enhancing the quality of life for patients with different kinds of malignancies, auto-immune illnesses, genetic disorders, etc. Drying technologies are a required manufacturing step in the pharmaceutical industry/production unit, and an understanding of drying technologies and how to use them is now an absolute must. With the increased demand for biopharmaceuticals, it is essential to reduce production costs without sacrificin

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VijayaVenkataRaman, S., S. Iniyan, and Ranko Goic. "A review of solar drying technologies." Renewable and Sustainable Energy Reviews 16, no. 5 (2012): 2652–70. http://dx.doi.org/10.1016/j.rser.2012.01.007.

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18

Tachiwaki, Tokumatsu. "DRYING TECHNOLOGIES FOR HIGH TEMPERATURE SUPERCONDUCTORS." Drying Technology 16, no. 6 (1998): 1237–69. http://dx.doi.org/10.1080/07373939808917461.

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BUĞDAY, ZİNNUR YAĞMUR, KÜBRA ERTAN, SEMA ZEREN, SERPİL ŞAHİN, and SERVET GÜLÜM ŞÜMNÜ. "Drying of mushrooms by alternative technologies." Turkish Journal of Agriculture and Forestry 47, no. 6 (2023): 851–71. http://dx.doi.org/10.55730/1300-011x.3133.

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20

Yu, Pengpeng, Wenhui Zhu, Chaoping Shen, et al. "Current Status of Grain Drying Technology and Equipment Development: A Review." Foods 14, no. 14 (2025): 2426. https://doi.org/10.3390/foods14142426.

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Grain drying technology is a core process for ensuring food quality, extending storage life, and improving processing adaptability. With the continuous growth of global food demand and the increasing requirements for food quality and energy efficiency, traditional drying technologies face multiple challenges. This paper reviews six major grain drying technologies, comprising hot air drying, microwave drying, infrared drying, freeze drying, vacuum drying, and solar drying. It provides an in-depth discussion of the working principles, advantages, and limitations of each technology, and analyzes

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Ying, Tianyu, and Edward S. Spang. "Paddy Drying Technologies: A Review of Existing Literature on Energy Consumption." Processes 12, no. 3 (2024): 532. http://dx.doi.org/10.3390/pr12030532.

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This study explores the existing literature on specific energy consumption (SEC) use for paddy drying and consolidates all relevant data for comparisons across technologies. Energy consumption data for a range of drying technologies are consolidated from published literature and normalized to enable comparison. A large proportion of the source data are generated from operational performance in industrial or laboratory settings, while the remainder is derived from computer simulations. The SEC of paddy drying is driven primarily by technology type; however, operational factors (such as the syst

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22

Menya, James, Peter Tumutegyereize, and Isa Kabenge. "Performance evaluation of cassava drying technologies: a case study from Uganda." MOJ Food Processing & Technology 8, no. 2 (2020): 46–51. http://dx.doi.org/10.15406/mojfpt.2020.07.00241.

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Dried cassava chips have varied applications by end users that include breweries, confectionaries, starch and flour for food. In Uganda, over 80% of Cassava farmers dry their products by open sun drying and direct passive solar dryers. However, these two drying practices produce varying quality of dried products which may not be good all for the various end users. The quality of dried products depends on factors like cassava chip size, drying technology, temperature, air flow and relative humidity. The objective of this study was to assess the performance of cassava sun drying on a raised plat

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23

Sandip, Jawre Nilesh Thombare Danish Qureshi Nita Rathod Julee Kumari Prajwal Chichpane Prof P. P. Tagade. "A Comprehensive Review of Agricultural Seeds Drying Technologies: Trends, Challenges, and Future Directions." International Journal of Advanced Innovative Technology in Engineering 10, no. 2 (2025): 178–83. https://doi.org/10.5281/zenodo.15423806.

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Efficient drying of agricultural seeds is a critical post-harvest process that ensures seed viability, quality, and storage longevity. Various drying technologies, including conventional and advanced techniques, have been developed to optimize moisture removal while preserving seed properties. This review provides a comprehensive analysis of existing agricultural seed drying methods, including hot air drying, vacuum drying, microwave-assisted drying, and hybrid techniques. The study examines recent advancements in drying technologies, their impact on seed quality, energy efficiency, and drying

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24

Sniezhkin, Yu F., N. О. Dabizha, and N. S. Malashchuk. "ENERGY RESOURCE SAVING TECHNOLOGIES OF DEHYDRATION OF MEDICINAL AND AROMATIC PLANTS." Thermophysics and Thermal Power Engineering 43, no. 4 (2021): 7–16. http://dx.doi.org/10.31472/ttpe.4.2021.1.

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The world market development of plant products demonstrates growing demand for medicinal and aromatic raw materials that are widely used in pharmaceutical, perfume and cosmetic products, food production, etc. An important step in post harvesting storage of medicinal and aromatic plants is drying, which prevents spoilage of raw materials and increases the shelf life of the product. However, heat-sensitive plant components, such as biologically active compounds and essential oils are lost during drying at elevated temperatures. That leads to changes in the aroma, taste and color of dried herbs.&

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25

Matus, Yurii, Tetiana Osypova, Boris Gusev, and Sahun Andrii. "INFORMATION TECHNOLOGIES FOR DECISION SUPPORT SYSTEMS ON INFRARED GRAIN DEHYDRATION." Technical Sciences and Technologies, no. 4(26) (2021): 75–86. http://dx.doi.org/10.25140/2411-5363-2021-4(26)-75-86.

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Rapid growth of information technologies causes the changes in many production processes. The effectiveness of elec-trotechnical means of infrared radiation is due to the application of new, scientifically grounded methods and means of energy supply control using controllers and personal computers, new information technologies and systems.Therefore, there is a need for further mathematical models development as well as information technology used in deci-sion support systems on infrared grain drying from elevators and granaries.Research and publication analysis on information support questions

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26

Dzelagha, Banboye Frederick, Ngwabie Martin Ngwa, and Divine Nde Bup. "A Review of Cocoa Drying Technologies and the Effect on Bean Quality Parameters." International Journal of Food Science 2020 (December 3, 2020): 1–11. http://dx.doi.org/10.1155/2020/8830127.

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Considering drying as a key farm-based, quality determining unit operation in the cocoa processing chain, this paper reviews recent studies in the drying methods and quality parameters of cocoa beans. Open sun, solar, oven, microwave, and freeze drying methods have been investigated at various levels in the drying of cocoa beans with objectives to improve the drying properties and final quality of cocoa beans. While an open sun dryer employs natural passive mechanisms, the solar drying methods can employ a combination of passive and active mechanisms. The oven, microwave, and freeze drying met

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27

Kaķītis, Aivars. "ENERGOECONOMIC PROCESSING TECHNOLOGIES FOR BEE FARMING PRODUCTS." Environment. Technology. Resources. Proceedings of the International Scientific and Practical Conference 1 (June 20, 2001): 41. http://dx.doi.org/10.17770/etr2001vol1.1933.

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The important problem of bee collected pollen and beeswax production is cutting of costs and increasing o f working efficiency. Novel technologies o f bee collected pollen drying and beeswax melting is described in the article. Pollen kiln with the air recuirent allows reducing the total energy consumption for drying from 4800W to 670W. It is stated that 2.5cm thick heat insulation of drying box reduces heat losses from 2050W to 190W.Honeycombs melting in the dry-air beeswax melting-house reduce energy consumption to 0.94 kWh/kg wax. The melting temperature t°=130°C disinfects wooden parts of

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28

Radojčin, Milivoj, Ivan Pavkov, Danijela Bursać Kovačević, et al. "Effect of Selected Drying Methods and Emerging Drying Intensification Technologies on the Quality of Dried Fruit: A Review." Processes 9, no. 1 (2021): 132. http://dx.doi.org/10.3390/pr9010132.

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Drying is one of the oldest methods for food preservation that removes the water from fruit and makes it available for consumption throughout the year. Dried fruits can be produced by small- and large-scale processors, which makes them a very popular food among consumers and food manufacturers. The most frequent uses of drying technology include osmotic dehydration, vacuum drying, freeze-drying and different combinations of other drying technologies. However, drying may provoke undesirable changes with respect to physiochemical, sensory, nutritional and microbiological quality. Drying process

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29

Radojčin, Milivoj, Ivan Pavkov, Danijela Bursać Kovačević, et al. "Effect of Selected Drying Methods and Emerging Drying Intensification Technologies on the Quality of Dried Fruit: A Review." Processes 9, no. 1 (2021): 132. http://dx.doi.org/10.3390/pr9010132.

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Drying is one of the oldest methods for food preservation that removes the water from fruit and makes it available for consumption throughout the year. Dried fruits can be produced by small- and large-scale processors, which makes them a very popular food among consumers and food manufacturers. The most frequent uses of drying technology include osmotic dehydration, vacuum drying, freeze-drying and different combinations of other drying technologies. However, drying may provoke undesirable changes with respect to physiochemical, sensory, nutritional and microbiological quality. Drying process

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30

Schütte, Marius, Florian Degen, and Hendrik Walter. "Reducing Energy Consumption and Greenhouse Gas Emissions of Industrial Drying Processes in Lithium-Ion Battery Cell Production: A Qualitative Technology Benchmark." Batteries 10, no. 2 (2024): 64. http://dx.doi.org/10.3390/batteries10020064.

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As the world’s automotive battery cell production capacity expands, so too does the demand for sustainable production. Much of the industry’s efforts are aimed at reducing the high energy consumption in battery cell production. A key driver is electrode drying, which is currently performed in long ovens using large volumes of hot air. Several drying technologies from other industries could reduce energy consumption and greenhouse gas emissions if successfully applied to battery cell production. High process and quality requirements must be met when adapting these technologies for battery cell

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Snezhkin, Yu F., V. М. Paziuk, and Zh O. Petrova. "Heat pump technologies of low temperature drying of capillary-porous materials spherical shape." Кераміка: наука і життя, no. 3(48) (October 12, 2020): 7–12. http://dx.doi.org/10.26909/csl.3.2020.1.

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Heat pump technologies have become widely used in space heating and air conditioning systems, and the heat pump can be used for low-temperature drying of capillary-porous materials. Recuperative and condensing heat pumps, which allow both drying and cooling of the material, have become the most widespread. The developed condensing heat pump drying unit with a mine chamber implements a low-temperature drying process of spherical capillary-porous materials at a drying agent temperature of 40-50°C with a decrease in material humidity by 11% to a final humidity of 8%. Experimenta

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32

Mukhitdinov, Jalolitdin, and Elyorbek Safarov. "REVIEWING TECHNOLOGIES AND DEVICES FOR DRYING GRAIN AND OILSEEDS." Technical science and innovation 2021, no. 3 (2021): 05–19. http://dx.doi.org/10.51346/tstu-02.21.3-77-0014.

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The article analyzes the operation of the most commonly used dryers for drying sunflowers and other agricultural cereals. Based on the study of drying technology and methods, the advantages and disadvantages of dryers have been analyzed, the results of comparisons of their technical indicators have been presented in tabular form. In the form of a diagram, an analysis of foreign and domestic patent data obtained over the past 10 years for the considered drying devices was presented. The choice of the most suitable installation was carried out on the basis of the compiled analytical table. In or

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33

Yao, Jianhua, Wenjuan Chen, and Kai Fan. "Novel Efficient Physical Technologies for Enhancing Freeze Drying of Fruits and Vegetables: A Review." Foods 12, no. 23 (2023): 4321. http://dx.doi.org/10.3390/foods12234321.

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Drying is the main technical means of fruit and vegetable processing and storage; freeze drying is one of the best dehydration processes for fruit and vegetables, and the quality of the final product obtained is the highest. The process is carried out under vacuum and at low temperatures, which inhibits enzymatic activity and the growth and multiplication of micro-organisms, and better preserves the nutrient content and flavor of the product. Despite its many advantages, freeze drying consumes approximately four to ten times more energy than hot-air drying, and is more costly, so freeze drying

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34

Ai, Ziping, Zhifeng Xiao, Muhua Liu, et al. "Evaluation of innovative drying technologies in Gardenia jasminoides Ellis drying considering product quality and drying efficiency." Food Chemistry: X 24 (December 2024): 102052. https://doi.org/10.1016/j.fochx.2024.102052.

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35

Assawarachan, Rittichai. "Effects of Moisture Content and Drying Method on Shelf Life and Quality of Coconut Residue." Journal of Southwest Jiaotong University 56, no. 2 (2021): 443–50. http://dx.doi.org/10.35741/issn.0258-2724.56.2.36.

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In this article, the quality changes and shelf life of by-products (coconut residue) obtained after coconut milk extraction were studied using three drying technologies: hot air drying, fluidized bed drying, and flash drying. Among the drying technologies, flash drying was most suitable for fresh coconut residue. It gave the least moisture content with the most stability of whiteness and oil content and the highest drying rate. Dried coconut residue using flash drying has the longest shelf life up to the 140th day with slight changes in the quality when stored in warehouse conditions of 35±1.0

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Yamazaki, Hidehiko. "Yankee Dryer and Other Related Drying Technologies." JAPAN TAPPI JOURNAL 54, no. 11 (2000): 1481–92. http://dx.doi.org/10.2524/jtappij.54.1481.

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37

Chua Kian Jon. "Emerging hybrid drying technologies for food products." Stewart Postharvest Review 9, no. 2 (2013): 1–10. http://dx.doi.org/10.2212/spr.2013.2.5.

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38

Mulet, A., J. A. Cárcel, N. Sanjuán, and J. Bon. "New Food Drying Technologies - Use of Ultrasound." Food Science and Technology International 9, no. 3 (2003): 215–21. http://dx.doi.org/10.1177/1082013203034641.

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Reducing water availability is one way to preserve food. Water in solid foods is transferred to a fluid, either gas or liquid; during this process both internal and external resistance affect water transfer from the food. As a consequence, any means to reduce those resistances constitute an improvement of the process, and ultrasound appears to be a way to reduce those resistances. Ultrasound are mechanical waves that produce different effects when travelling through a medium. Among others, those related to mass transfer include micro-stirring at the interface, the so called “sponge effect” and

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39

Orphanides, Antia, Vlasios Goulas, and Vassilis Gekas. "Drying Technologies: Vehicle to High-Quality Herbs." Food Engineering Reviews 8, no. 2 (2015): 164–80. http://dx.doi.org/10.1007/s12393-015-9128-9.

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Mujumdar, Arun S. "Editorial: Development of New Industrial Drying Technologies." Drying Technology 29, no. 11 (2011): 1249–50. http://dx.doi.org/10.1080/07373937.2011.598708.

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Prachayawarakorn, Somkiat. "Drying technologies for foods: fundamentals and applications." Drying Technology 37, no. 6 (2018): 801. http://dx.doi.org/10.1080/07373937.2018.1460533.

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42

Fissore, Davide. "Drying technologies for biotechnology and pharmaceutical applications." Drying Technology 38, no. 14 (2020): 1955. http://dx.doi.org/10.1080/07373937.2020.1825309.

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43

Shibata, Hiromichi, and Arun S. Mujumdar. "STEAM DRYING TECHNOLOGIES: JAPANESE R&D." Drying Technology 12, no. 6 (1994): 1485–524. http://dx.doi.org/10.1080/07373939408961017.

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44

Walters, Robert H., Bakul Bhatnagar, Serguei Tchessalov, Ken-Ichi Izutsu, Kouhei Tsumoto, and Satoshi Ohtake. "Next Generation Drying Technologies for Pharmaceutical Applications." Journal of Pharmaceutical Sciences 103, no. 9 (2014): 2673–95. http://dx.doi.org/10.1002/jps.23998.

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45

Botirova, Durdigul Rustam qizi. "DETERMINATION OF EFFICIENCY PERFORMANCE TECHNOLOGIES OF DRYING VEGETABLES OF KISHMISHBOP AND MAYIZBOP." EURASIAN JOURNAL OF ACADEMIC RESEARCH 1, no. 3 (2021): 564–67. https://doi.org/10.5281/zenodo.5046167.

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Today, due to the growing demand of the population for dried grape products, several drying technologies are used. Regardless of which drying technology we use, the intended goal is to obtain products with high quality performance and deliver them to the population. Therefore, we will get acquainted with the effectiveness of several drying technologies of white raisin and black raisin varieties of grapes.

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MARGARIT, ELENA ROXANA, ELENA CORINA POPESCU, CLAUDIA LAVINIA BURULEANU, and CRISTIANA RADULESCU. "EXPLORING TOMATOES DEHYDRATION TECHNOLOGIES: EFFECTS ON NUTRITIONAL AND FUNCTIONAL QUALITY." Journal of Science and Arts 25, no. 2 (2025): 431–44. https://doi.org/10.46939/j.sci.arts-25.2-b04.

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Tomatoes (Lycopersicum esculentum) are important sources of vitamin A, C, folic acid, potassium, as well as fiber and healthy fats, constituents that can ensure a healthy diet. The rich nutritional composition of tomatoes includes phenolics and carotenoids that position them as a functional food. Drying is an essential method for avoiding microbial spoilage of food. Dehydration of tomatoes leads not only to biological stability but also to a large variety of food available all year round, without requiring particular storage conditions such as refrigeration. Dried tomatoes contain nutrients an

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47

Mubassira Daud Hasan, Parawala. "Advancing Food Preservation: Harnessing Innovative Drying Technologies for Quality and Sustainability." International Journal of Science and Research (IJSR) 14, no. 4 (2025): 629–36. https://doi.org/10.21275/sr25403123450.

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48

Burdo, Oleg, Igor Bezbah, Valentyna Bandura, Sergiy BEZBAH, Viacheslav PETROVSKYI, and Petr OSADCHUK. "Energy-efficient technologies for thermal treatment and drying of food products." Journal of Central European Agriculture 26, no. 2 (2025): 405–16. https://doi.org/10.5513/jcea01/26.2.4515.

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49

Nathania, Friska, and Tina Nurkhoeriyati. "Drying technologies utilized to preserve persimmon fruits (Diospyros kaki L.): A review." IOP Conference Series: Earth and Environmental Science 1445, no. 1 (2025): 012004. https://doi.org/10.1088/1755-1315/1445/1/012004.

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Abstract Persimmons (Diospyros kaki L.) are consumed in many countries and are believed to provide medicinal and health benefits. Thus, research on persimmon fruits is intriguing. It is anticipated that the demand for persimmon fruit potentially increase. However, the shelf life of persimmon fruit is one of the difficulties. Persimmon fruits are perishable and readily deteriorate due to their contents. Post-harvest technology utilization, particularly the drying technique, is crucial in preserving and enhancing fruit quality following harvest. This narrative review discusses the impact of dryi

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Chutani, Doll, Thom Huppertz, and Eoin Murphy. "Application of Electric Field Technologies in the Manufacture of Food Powders and the Retention of Bioactive Compounds." Powders 2, no. 1 (2023): 135–50. http://dx.doi.org/10.3390/powders2010010.

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Abstract:

Electric fields have been used in the manufacturing of powders in a number of ways, including to enhance drying rates and retain heat-sensitive materials. Electrohydrodynamic drying and electrostatic spray drying use electric fields to accelerate the evaporation of liquid from a surface, resulting in faster drying times and improved product quality. These technologies are used in the food and pharmaceutical industries to manufacture powders from liquid feed materials. In addition to enhancing drying rates, the use of electric fields in powder manufacturing can also help to retain the bioactivi

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