Concepedia

Texture Changes During Drying

Texture Changes During Drying is a construct in food materials science that characterizes the alterations in mechanical and sensory properties of fruit tissues resulting from moisture loss and structural reorganization during the drying process.

1.5K

Publications

83.8K

Citations

4.5K

Authors

1.1K

Institutions

Publications per year

2017–2026

641

Parents

Publications

1.5K

Effect of the carriers on the microstructure of mango powder obtained by spray drying and its functional characterization

Milton Nobel Cano-Chauca, Paulo César Stringheta, Afonso Mota Ramos et al. · Innovative Food Science & Emerging Technologies · 2005 · 988 citations

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The thin-layer drying characteristics of garlic slices

Ponciano S. Madamba, Robert Driscoll, Ken Buckle · Journal of Food Engineering · 1996 · 885 citations

, , +14

Influence of process conditions on the physicochemical properties of açai (Euterpe oleraceae Mart.) powder produced by spray drying

Renata Valeriano Tonon, Catherine Brabet, Míriam Dupas Hubinger · Journal of Food Engineering · 2008 · 871 citations

, , +10

The physicochemical properties of spray-dried watermelon powders

Siew Young Quek, Ngan King Chok, Peter J. Swedlund · Chemical Engineering and Processing - Process Intensification · 2006 · 770 citations

, , +7

Mathematical modeling of thin layer solar drying of sultana grapes

Osman Yaldız, Can Ertekin, H.I. Uzun · Energy · 2001 · 682 citations

, , +14

1–5 of 1.5K

Authors

4.5K

  1. MZ
    Min Zhang

    Jiangnan University, China

    44 publications · 2.7K citations

    32

    h-index

  2. AS
    Arun S. Mujumdar

    McGill University, Canada

    22 publications · 1.6K citations

    21

    h-index

  3. JB
    Jinfeng Bi

    Institute of Food Science and Technology, China

    25 publications · 1.1K citations

    20

    h-index

  4. HX
    Hong‐Wei Xiao

    China Agricultural University, China

    21 publications · 1.4K citations

    19

    h-index

  5. SD
    Sakamon Devahastin

    King Mongkut's University of Technology Thonburi, Thailand

    17 publications · 1.1K citations

    17

    h-index

1–5 of 4.5K

Institutions

1.1K

  1. State Key Laboratory of Food Science and Technology

    Wuxi, China

    38 h-index

    184 publications

    9.6K citations

  2. Jiangnan University

    Wuxi, China

    38 h-index

    206 publications

    11.2K citations

  3. China Agricultural University

    Beijing, China

    35 h-index

    150 publications

    10.6K citations

  4. Universitat Politècnica de València

    Valencia, Spain

    32 h-index

    152 publications

    10K citations

  5. King Mongkut's University of Technology Thonburi

    Bangkok, Thailand

    27 h-index

    87 publications

    5.4K citations

  6. Warsaw University of Life Sciences

    Warsaw, Poland

    24 h-index

    111 publications

    5.9K citations

  7. Jiangsu University

    Zhenjiang, China

    23 h-index

    141 publications

    7.6K citations

  8. Institute of Food Science and Technology

    Beijing, China

    21 h-index

    155 publications

    6.7K citations

1–8 of 1.1K

Venues

  1. Journal of Food Engineering

    164 publications · 16.2K citations

    72

    h-index

  2. LWT

    116 publications · 8.3K citations

    58

    h-index

  3. Food Chemistry

    89 publications · 8.3K citations

    53

    h-index

  4. Drying Technology

    92 publications · 4.7K citations

    44

    h-index

  5. Food and Bioprocess Technology

    52 publications · 2.2K citations

    31

    h-index

1–5