ReviewFoods (Basel, Switzerland)2023
Novel Efficient Physical Technologies for Enhancing Freeze Drying of Fruits and Vegetables: A Review.
Review in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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
18 citing papers in PubMed.
- Phytochemical Profiling (Phenolics and Carotenoids) and Antioxidant Potential of Apple, Plum, Carrot, and Beetroot Juice Pomaces: Towards Sustainable Food Ingredients.Foods (Basel, Switzerland) · 2026Article
- Non-Destructive Sensing and Intelligent Quality Prediction During Fruit Drying: From Quality Formation to Decision Support.Foods (Basel, Switzerland) · 2026Review
- The Effect of Hybrid Convective-Infrared-Ultrasonic Drying on Selected Properties of Kale and Nutritional Value of Kale Bars.Molecules (Basel, Switzerland) · 2026Article
- Research Progress Regarding Heat and Mass Transfer Characteristics of Agricultural Products Under Different Drying Methods, and Associated Applications: A Review.Foods (Basel, Switzerland) · 2026Review
- Self-Extinguishing Alginate-Based Xerogel Foams for Thermal Insulation.Gels (Basel, Switzerland) · 2026Article
- Low-molecular-weight polysaccharide and polyol impregnation enhances the rehydration recovery capacity of freeze-dried potato slices.Food chemistry: X · 2026Article
- Development of ready-to-use tranexamic acid gauze as a hemostatic material for oral surgery: fabrication, hemostasis, and shelf-life.BMC oral health · 2026Article
- Application of Freeze-Drying Technology in the Food Industry: A Review.Foods (Basel, Switzerland) · 2026Review
- Nonthermal Pretreatment Technologies to Improve Drying Efficiency and Quality in Fresh-Cut Fruits and Vegetables: A Comprehensive Review.Foods (Basel, Switzerland) · 2026Review
- Drying methods forFrontiers in pharmacology · 2026Article
- Recent Advances and Future Perspectives on Heat and Mass Transfer Mechanisms Enhanced by Preformed Porous Media in Vacuum Freeze-Drying of Agricultural and Food Products.Foods (Basel, Switzerland) · 2025Review
- Different Drying Techniques and Their Impact on Physicochemical Properties of Sweet Potato: A Review.Journal of food science · 2025Review
- Liposomal Encapsulation in Food Systems: A Review of Formulation, Processing, and Applications.Food science & nutrition · 2025Review
- Heat Pump Technology in the Field of Fruit and Vegetable Drying: A Review.Foods (Basel, Switzerland) · 2025Review
- Antioxidant and lipid-lowering effects of freeze-dried kimchi cabbage and onion mediated via inhibition of adipogenesis in 3T3-L1 adipocytes.Food & nutrition research · 2025Article
- Effect of freeze-pressure regulated extraction technology on the physicochemical properties and pharmacological activities of guizhi extract.Frontiers in chemistry · 2025Article
- Impact of Thermophysical and Biological Pretreatments on Antioxidant Properties and Phenolic Profile of Broccoli Stem Products.Foods (Basel, Switzerland) · 2024Article
- Mango Peels as an Industrial By-Product: A Sustainable Source of Compounds with Antioxidant, Enzymatic, and Antimicrobial Activity.Foods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
3 authors.
Funding
Abstract
Drying is the main technical means of fruit and vegetable processing and storage; freeze drying is one of the best dehydration processes for fruit and vegetables, and the quality of the final product obtained is the highest. The process is carried out under vacuum and at low temperatures, which inhibits enzymatic activity and the growth and multiplication of micro-organisms, and better preserves the nutrient content and flavor of the product. Despite its many advantages, freeze drying consumes approximately four to ten times more energy than hot-air drying, and is more costly, so freeze drying can be assisted by means of highly efficient physical fields. This paper reviews the definition, principles and steps of freeze drying, and introduces the application mechanisms of several efficient physical fields such as ultrasonic, microwave, infrared radiation and pulsed electric fields, as well as the application of efficient physical fields in the freeze drying of fruits and vegetables. The application of high efficiency physical fields with freeze drying can improve drying kinetics, increase drying rates and maintain maximum product quality, providing benefits in terms of energy, time and cost. Efficient physical field and freeze drying technologies can be well linked to sustainable deep processing of fruit and vegetables and have a wide range of development prospects.
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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.