ArticleFoods (Basel, Switzerland)2021
Optimization and Prediction of the Drying and Quality of Turnip Slices by Convective-Infrared Dryer under Various Pretreatments by RSM and ANFIS Methods.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 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
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
11 citing papers in PubMed.
- Recent Advances in Mulberry Processing and Drying Technologies: A Comprehensive Review.Foods (Basel, Switzerland) · 2026Review
- AI-Enabled Shrinkage Analysis and Morphology Control in Food Processing: Mechanisms, Multimodal Perception, Modeling, and Intelligent Regulation.Comprehensive reviews in food science and food safety · 2026Review
- Effects of contact ultrasound coupled with infrared radiation on drying kinetics, water migration and physical properties of beef during hot air drying.Ultrasonics sonochemistry · 2024Article
- The Optimization of Hybrid (Microwave-Conventional) Drying of Sweet Potato Using Response Surface Methodology (RSM).Foods (Basel, Switzerland) · 2023Article
- Comparison of the dried properties of Ganoderma lucidum produced by the convective dryer and infrared dryer.Scientific reports · 2023Article
- Hot-Air Flow Rolling Dry-Blanching Pretreatment Improves the Drying Quality ofFoods (Basel, Switzerland) · 2022Article
- Application of Novel Thermal Technology in Foods Processing.Foods (Basel, Switzerland) · 2022Article
- Optimization of Drying Parameters for Total Phenolic Content of Papaya Using Response Surface Methodology.International journal of food science · 2022Article
- Hot air convective drying of hog plum fruit (Heliyon · 2021Article
- Optimisation of an Aglycone-Enhanced Celery Extract with Germinated Soy Supplementation Using Response Surface Methodology.Foods (Basel, Switzerland) · 2021Article
- Combined Hot Air, Microwave, and Infrared Drying of Hawthorn Fruit: Effects of Ultrasonic Pretreatment on Drying Time, Energy, Qualitative, and Bioactive Compounds' Properties.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
Abstract
Drying can prolong the shelf life of a product by reducing microbial activities while facilitating its transportation and storage by decreasing the product weight and volume. The quality factors of the drying process are among the important issues in the drying of food and agricultural products. In this study, the effects of several independent variables such as the temperature of the drying air (50, 60, and 70 °C) and the thickness of the samples (2, 4, and 6 mm) were studied on the response variables including the quality indices (color difference and shrinkage) and drying factors (drying time, effective moisture diffusivity coefficient, specific energy consumption (
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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.