Concepedia

Drying Time Reduction

Drying Time Reduction is a methodological advancement in food processing engineering that specifically accelerates the removal of moisture from fruit by optimizing drying parameters, equipment design, or pretreatment techniques to achieve faster dehydration compared to conventional approaches.

1.1K

Publications

51.3K

Citations

3.5K

Authors

980

Institutions

Publications per year

2017–2026

545

Parents

Publications

1.1K

Design of hot air drying for better foods

Piotr P. Lewicki · Trends in Food Science & Technology · 2005 · 368 citations

, , +13

Microwave Finish Drying of Diced Apples in a Spouted Bed

Hao Feng, Juming Tang · Journal of Food Science · 1998 · 310 citations

, , +17

Pulsed vacuum drying enhances drying kinetics and quality of lemon slices

Jun Wang, Chung Lim Law, Prabhat K. Nema et al. · Journal of Food Engineering · 2018 · 248 citations

, , +12

Infrared Heating in Food Drying: An Overview

Muhmmed Hussain Riadh, Siti Anom Binti Ahmad, Azura Che Soh · Drying Technology · 2014 · 243 citations

, , +15

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 1.1K

Authors

3.5K

  1. MZ
    Min Zhang

    Jiangnan University, China

    46 publications · 2.9K citations

    31

    h-index

  2. AS
    Arun S. Mujumdar

    McGill University, Canada

    37 publications · 2.7K citations

    26

    h-index

  3. HX
    Hong‐Wei Xiao

    China Agricultural University, China

    21 publications · 1.4K citations

    19

    h-index

  4. DW
    Dorota Witrowa‐Rajchert

    Warsaw University of Life Sciences, Poland

    20 publications · 932 citations

    17

    h-index

  5. AW
    Artur Wiktor

    Warsaw University of Life Sciences, Poland

    14 publications · 745 citations

    14

    h-index

1–5 of 3.5K

Institutions

980

  1. Jiangnan University

    Wuxi, China

    34 h-index

    146 publications

    8.9K citations

  2. State Key Laboratory of Food Science and Technology

    Wuxi, China

    32 h-index

    124 publications

    8K citations

  3. China Agricultural University

    Beijing, China

    25 h-index

    124 publications

    8.4K citations

  4. Jiangsu University

    Zhenjiang, China

    24 h-index

    131 publications

    7.1K citations

  5. McGill University

    Montreal, Canada

    23 h-index

    63 publications

    3.1K citations

  6. Warsaw University of Life Sciences

    Warsaw, Poland

    20 h-index

    87 publications

    4.6K citations

  7. Universitat Politècnica de València

    Valencia, Spain

    20 h-index

    74 publications

    3.6K citations

  8. National University of Singapore

    Singapore, Singapore

    18 h-index

    31 publications

    3K citations

1–8 of 980

Venues

  1. Drying Technology

    230 publications · 11.6K citations

    64

    h-index

  2. Journal of Food Engineering

    51 publications · 5K citations

    43

    h-index

  3. LWT

    39 publications · 2.3K citations

    29

    h-index

  4. Journal of Food Process Engineering

    46 publications · 1.6K citations

    27

    h-index

  5. Journal of Food Processing and Preservation

    42 publications · 1.7K citations

    24

    h-index

1–5