Infrared Drying of Food Materials: Recent Advances
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DOI: 10.1007/s12393-020-09237-w
Abstract: Infrared (IR) radiations are an important source of energy used in the food industry for a wide range of applications such as drying, roasting, pasteurization, blanching, peeling, and removal of antinutrients from legumes. IR drying… read more here.
Keywords: materials recent; recent advances; infrared drying; drying food ... See more keywords
Unveiling the Impact of Infrared Drying on the Quality of Coffee Leaves: A Comprehensive Analysis of Physicochemical Indices, Antioxidant Potential, Maillard Reaction Products, and Aroma Profile.
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DOI: 10.1111/1750-3841.70400
Abstract: Coffee leaves, known for their health-promoting phytochemicals, have emerged as a potential functional tea ingredient. However, the effect of infrared drying (IFD) on its properties and sensory quality remains unexplored, limiting its industrial utilization. This… read more here.
Keywords: coffee; maillard reaction; reaction products; tea ... See more keywords
Enhancing the Efficiency of Infrared Drying of Desiccated Coconut Through Process Optimization and Validation
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DOI: 10.47836/pjst.33.s1.01
Abstract: Drying desiccated coconut is always challenging due to its sensitivity to heat, which can reduce its color quality. The main goal of this study is to optimize infrared drying (IR) efficiency without affecting the final… read more here.
Keywords: drying temperature; drying desiccated; desiccated coconut; air velocity ... See more keywords