ArticleMolecules (Basel, Switzerland)2026
Comparative Evaluation of Drying Methods for Vegetable Waste Aimed at Producing Natural Functional Food Ingredients.
Article in Molecules (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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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
1 citing paper in PubMed.
- Effects of Freeze-Thaw Pretreatment and Cold-Press Dewatering on the Downstream Energy Demand of Hot-Air Drying of Whole Tomato By-Product Powder Production.Foods (Basel, Switzerland) · 2026Article
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Authors and funding
7 authors.
Funding
Abstract
This study presents a comparative evaluation of four drying methods for carrot, red beet, and pumpkin pomace to produce natural functional food ingredients. The work addresses the valorization of 35-45% vegetable processing waste-a rich source of bioactive compounds-aligning with circular bioeconomy principles and Kazakhstan's goals for deep processing of agricultural raw materials. The compared methods were convective drying (CD), ultrasound pretreatment + convective drying (US + CD), vacuum-microwave drying (VMD), and ultrasound pretreatment + vacuum-microwave drying (US + VMD). Drying kinetics, water activity, physicochemical and functional properties of powders, retention of bioactive compounds, color characteristics, thermal stability, and sensory attributes were assessed. Kinetics were fitted using Midilli et al., Page, and Weibull models. US + VMD provided the highest drying acceleration (6-11 times faster than CD), reaching final moisture of 5.1-5.9%, water activity a
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