Concepedia

Vegetable Dehydration

Vegetable Dehydration is a food preservation technique that belongs to the class of unit operations in food processing, specifically characterized by the controlled removal of moisture from vegetables to inhibit microbial growth and enzymatic degradation, thereby enhancing storage stability and facilitating the production of value-added vegetable products.

310

Publications

17.9K

Citations

915

Authors

290

Institutions

Publications per year

2017–2026

47

Parents

Publications

310

Osmotic dehydration in fruit and vegetable processing

D. Torreggiani · Food Research International · 1993 · 423 citations

, , +13

Changes in structure, density and porosity of potato during dehydration

N. Wang, J.G. Brennan · Journal of Food Engineering · 1995 · 334 citations

, , +9

Dehydration of food crops using a solar dryer with convective heat flow

A. Ayensu · Solar Energy · 1997 · 333 citations

, , +16

Lycopene degradation and isomerization in tomato dehydration

John Shi, Marc Le Maguer, Yukio Kakuda et al. · Food Research International · 1999 · 312 citations

, , +8

Microwave-assisted air dehydration of apple and mushroom

Tomas Funebo, Thomas Ohlsson · Journal of Food Engineering · 1998 · 252 citations

, , +9

1–5 of 310

Authors

915

  1. MZ
    Min Zhang

    Jiangnan University, China

    14 publications · 1.1K citations

    14

    h-index

  2. BS
    Bahadur Singh

    Sant Longowal Institute of Engineering and Technology, India

    9 publications · 443 citations

    9

    h-index

  3. PS
    Parmjit S. Panesar

    Sant Longowal Institute of Engineering and Technology, India

    7 publications · 240 citations

    7

    h-index

  4. AC
    Ana C. Soria

    Instituto de Química Orgánica General, Spain

    6 publications · 225 citations

    6

    h-index

  5. VN
    Vikas Nanda

    Sant Longowal Institute of Engineering and Technology, India

    6 publications · 210 citations

    6

    h-index

1–5 of 915

Institutions

290

  1. Jiangnan University

    Wuxi, China

    14 h-index

    30 publications

    3K citations

  2. Sant Longowal Institute of Engineering and Technology

    Sangrur, India

    9 h-index

    21 publications

    709 citations

  3. State Key Laboratory of Food Science and Technology

    Wuxi, China

    8 h-index

    18 publications

    1.8K citations

  4. Central Food Technological Research Institute

    Mysore, India

    8 h-index

    19 publications

    1.6K citations

  5. Punjab Agricultural University

    Ludhiana, India

    7 h-index

    11 publications

    476 citations

  6. Universitat Politècnica de València

    Valencia, Spain

    7 h-index

    20 publications

    655 citations

  7. McGill University

    Montreal, Canada

    6 h-index

    19 publications

    517 citations

  8. Haier Group (China)

    Qingdao, China

    6 h-index

    9 publications

    856 citations

1–8 of 290

Venues

  1. Journal of Food Engineering

    45 publications · 4.2K citations

    36

    h-index

  2. Journal of Food Science

    JFS · 29 publications · 1.5K citations

    22

    h-index

  3. Drying Technology

    25 publications · 1.8K citations

    19

    h-index

  4. Food Chemistry

    13 publications · 777 citations

    13

    h-index

  5. LWT

    12 publications · 869 citations

    12

    h-index

1–5