Fruit Drying is a food preservation unit operation in fruit processing that removes moisture from fruit tissues by controlled heat and mass transfer to reduce water activity, thereby extending shelf life while aiming to retain nutritional, sensory, and structural quality.
3.8K
Publications
207.1K
Citations
9.7K
Authors
2K
Institutions
Publications per year
2017–2026
1.6K
Variants
Drying Of Fruits
Parents
Publications
3.8K
Trends in microwave-related drying of fruits and vegetables
M. Zhang, Juming Tang, Arun S. Mujumdar et al. · Trends in Food Science & Technology · 2006 · 932 citations
Mathematical modeling of thin layer solar drying of sultana grapes
Osman Yaldız, Can Ertekin, H.I. Uzun · Energy · 2001 · 682 citations
1–5 of 3.8K
Authors
9.7K
- HX
32
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- İD
29
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- AS
29
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- MZ
26
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- JA
26
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1–5 of 9.7K
Institutions
2K
Universitat Politècnica de València
Valencia, Spain
53 h-index
303 publications
21.6K citations
China Agricultural University
Beijing, China
43 h-index
299 publications
24.6K citations
Warsaw University of Life Sciences
Warsaw, Poland
35 h-index
301 publications
14K citations
Yıldız Technical University
Istanbul, Türkiye
34 h-index
125 publications
8.3K citations
McGill University
Montreal, Canada
32 h-index
80 publications
4.7K citations
State Key Laboratory of Food Science and Technology
Wuxi, China
32 h-index
132 publications
8.1K citations
Jiangnan University
Wuxi, China
32 h-index
119 publications
8.5K citations
Consejo Nacional de Investigaciones Científicas y Técnicas
Buenos Aires, Argentina
30 h-index
96 publications
4.5K citations
1–8 of 2K
Venues
- Journal of Food Engineering
310 publications · 35.9K citations
111
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- Drying Technology
358 publications · 20K citations
74
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- LWT
190 publications · 13.9K citations
73
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- Food Chemistry
115 publications · 10.6K citations
61
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- Innovative Food Science & Emerging Technologies
IFSET · 64 publications · 4.7K citations
41
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1–5