ReviewFoods (Basel, Switzerland)2020
Comparison of Traditional and Novel Drying Techniques and Its Effect on Quality of Fruits, Vegetables and Aromatic Herbs.
Review in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 88 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
88 citing papers in PubMed, 371 citations in OpenAlex.
- Optimization of drying conditions for microwave-vacuum drying of tomato snack bars using response surface methodology.Food chemistry: X · 2026Article
- Recent Advances in Mulberry Processing and Drying Technologies: A Comprehensive Review.Foods (Basel, Switzerland) · 2026Review
- Comparative Evaluation of Drying-Induced Changes in Selected Edible Brown Seaweed Powders.Journal of food science · 2026Article
- Pretreatment With Dense-Phase Carbon Dioxide Improves Jujube Quality After Hot-Air/Microwave Drying.Journal of food science · 2026Article
- Advances in Combined Drying Techniques for Enhancing Dried Fruits' Quality, Drying Efficiency, and Energy Conservation: A Critical Review.Foods (Basel, Switzerland) · 2026Review
- Structural Remodeling, Redox Regulation, and Metabolic Responses in Cold Plasma Pretreatment-Assisted Drying of Foods: A Critical Review.Foods (Basel, Switzerland) · 2026Review
- Fruit and Vegetable By-Products as Postharvest Tissue Fractions: A Raw-Material Framework for Plant-Based Food Development.Plants (Basel, Switzerland) · 2026Review
- Comparative Effects of Freeze-Drying and Sun-Drying on Phenolic Composition, Antioxidant Capacity, Microbial Characteristics, and Aroma Profile of Purple Sweet Potato-Enriched Tarhana.Foods (Basel, Switzerland) · 2026Article
- Sustainable feed processing methods to enhance growth and digestibility in freshwater aquaculture: A review.Animal nutrition (Zhongguo xu mu shou yi xue hui) · 2026Review
- Roselle Precision Drying: Comparative Performance of Smart Rotary Drum and Solar Dryers.Journal of food science · 2026Article
- Impact of drying technologies on bioactive composition of fruit pomace: a critical review and future perspectives.Food chemistry: X · 2026Review
- Comparison of Selected Pro-Health Biologically Active Chemical Compounds inMolecules (Basel, Switzerland) · 2026Article
- Effects of Different Drying Methods on the Quality ofFoods (Basel, Switzerland) · 2026Article
- Advances in Vacuum Microwave Drying for Berries: Processing, Quality, and Future Perspectives for Sustainable Fruit Drying.Journal of food science · 2026Review
- Consumer Acceptance ofFoods (Basel, Switzerland) · 2026Article
- Comparison and Modeling of Different Drying Technologies forFoods (Basel, Switzerland) · 2026Article
- Drying parameters and aging modulate protective properties of vitrified trehalose.bioRxiv : the preprint server for biology · 2026Article
- Drying Kinetics and Desorption Isotherms ofInternational journal of food science · 2026Article
- Drying Temperature Modulates Phytochemical Integrity and Antioxidant Potential of Sungkai (Preventive nutrition and food science · 2026Article
- Drying parameters and aging modulate protective properties of vitrified trehalose.BBA advances · 2026Article
28 more citing papers are in PubMed but not listed here.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors at 3 institutions in 3 countries.
Funding
Abstract
Drying is known as the best method to preserve fruits, vegetables, and herbs, decreasing not only the raw material volume but also its weight. This results in cheaper transportation and increments the product shelf life, limiting the food waste. Drying involves the application of energy in order to vaporize and mobilize the moisture content within the porous products. During this process, the heat and mass transfer occurs simultaneously. The quality of dehydrated fruits, vegetables, and aromatic herbs is a key problem closely related to the development and optimization of novel drying techniques. This review reports the weaknesses of common drying methods applied for fruits, vegetables, and aromatic herbs and the possible options to improve the quality of dried products using different drying techniques or their combination. The quality parameters under study include color, bulk density, porosity, shrinkage, phytochemicals, antioxidant capacity, sugars, proteins, volatile compounds, and sensory attributes. In general, drying leads to reduction in all studied parameters. However, the behavior of each plant material is different. On the whole, the optimal drying technique is different for each of the materials studied and specific conditions must be recommended after a proper evaluation of the drying protocols. However, a novel or combined technique must assure a high quality of dried products. Furthermore, the term quality must englobe the energy efficiency and the environmental impact leading to production of sustainable dried products.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.