ReviewInternational journal of food science2022
A Comprehensive Review of Mathematical Modeling for Drying Processes of Fruits and Vegetables.
Review in International journal of food science, 2022. 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.
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Who cites it
11 citing papers in PubMed.
- Cold-Pressing as an Energy-Saving Dewatering Pretreatment for the Valorization of Vegetable Processing By-Products.Foods (Basel, Switzerland) · 2026Article
- Modeling and Simulation of Mass Transfer in Food Processing: Recent Advances in Governing Equations, Workflow, and Applications.Foods (Basel, Switzerland) · 2026Review
- Developing a Gudermannian neural network for solving the Painlevé model-II in the context of nonlinear optics.Scientific reports · 2026Article
- Predictive modeling of apple slice drying: Integrating temperature, thickness, and shrinkage dynamics.PloS one · 2026Article
- Effects of Hot Air Drying on the Nutritional and Phytochemical Composition of Radish (Raphanus sativus L.) Microgreens.Journal of food science · 2025Article
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- Article
- Mathematical Modeling Approach and Simulation in Food Drying Applications.Foods (Basel, Switzerland) · 2024Article
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- Combined Heat and Mass Transfer Associated with Kinetics Models for Analyzing Convective Stepwise Drying of Carrot Cubes.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Drying fruits and vegetables is a procedure of food preservation with simultaneous heat, mass, and momentum transfer, which increases the shelf life of the food product. The aim of this review was to provide an overview of the researches on mathematical modeling for drying of fruits and vegetables with the special emphasis on the computational approach. Various heat-mass transport models, their applications, and modern drying technologies to the food industry have been reported in this study. Computational fluid dynamics, a new approach for solving heat and mass transfer problems, increases the accuracy of the predicted values. To investigate the parameters of drying needs a significant amount of time as well as costly laboratory and experimental efforts. Therefore, computational modeling could be an effective alternative to experimental approaches. This review will be beneficial for future studies in drying processes, especially for modeling, analysis, design, and optimization of food science and food engineering.
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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.