Concepedia

Drying Preservation

Drying Preservation is a food preservation method that belongs to the class of physical preservation techniques, distinguished by the removal of water from food to inhibit microbial growth and enzymatic activity, thereby extending shelf life.

256

Publications

12.1K

Citations

930

Authors

322

Institutions

Publications per year

2017–2026

84

Parents

Publications

256

Is trehalose special for preserving dry biomaterials?

Lois M. Crowe, David S. Reid, J.H. Crowe · Biophysical Journal · 1996 · 590 citations · Full text

, , +10

Thin-layer infrared radiation drying of onion slices

G.P. Sharma, R. C. Verma, Pankaj B. Pathare · Journal of Food Engineering · 2004 · 299 citations

, , +13

Comparison of hexamethyldisilazane (HMDS), Peldri II, and critical‐point drying methods for scanning electron microscopy of biological specimens

D. F. Bray, John R. Bagu, P. Koegler · Microscopy Research and Technique · 1993 · 288 citations

, , +15

Microbial stability as affected by water activity.

Larry R. Beuchat · Cereal Foods World · 1981 · 256 citations

, , +17

Comparison of energy consumption and specific energy requirements of different methods for drying mushroom slices

Ali Motevali, Saeid Minaei, Mohammad Hadi Khoshtaghaza et al. · Energy · 2011 · 242 citations

, , +16

1–5 of 256

Authors

930

  1. AS
    Arun S. Mujumdar

    McGill University, Canada

    9 publications · 926 citations

    9

    h-index

  2. MZ
    Min Zhang

    Jiangnan University, China

    8 publications · 672 citations

    8

    h-index

  3. KA
    K. A. Malik

    Leibniz Institute DSMZ – German Collection of Microorganisms and Cell Cultures, Germany

    4 publications · 56 citations

    4

    h-index

  4. RI
    R. I. N. Greaves

    University of Cambridge, United Kingdom

    4 publications · 87 citations

    4

    h-index

  5. XD
    Xu Duan

    Henan University of Science and Technology, China

    4 publications · 438 citations

    4

    h-index

1–5 of 930

Institutions

322

  1. Jiangnan University

    Wuxi, China

    10 h-index

    32 publications

    1.9K citations

  2. State Key Laboratory of Food Science and Technology

    Wuxi, China

    8 h-index

    22 publications

    1.6K citations

  3. China Agricultural University

    Beijing, China

    5 h-index

    24 publications

    1.7K citations

  4. University of Cambridge

    Cambridge, United Kingdom

    5 h-index

    8 publications

    173 citations

  5. National University of Singapore

    Singapore, Singapore

    5 h-index

    5 publications

    670 citations

  6. Universitat Politècnica de València

    Valencia, Spain

    4 h-index

    13 publications

    577 citations

  7. University of California, Davis

    Davis, United States

    4 h-index

    11 publications

    2.2K citations

  8. Indian Institute of Technology Kharagpur

    Kharagpur, India

    4 h-index

    9 publications

    385 citations

1–8 of 322

Venues

  1. Drying Technology

    17 publications · 1K citations

    15

    h-index

  2. Journal of Food Engineering

    12 publications · 1.7K citations

    12

    h-index

  3. LWT

    13 publications · 842 citations

    12

    h-index

  4. Food and Bioproducts Processing

    8 publications · 455 citations

    8

    h-index

  5. Food Chemistry

    7 publications · 485 citations

    7

    h-index

1–5