ArticleFoods (Basel, Switzerland)2026
Hot Air vs. Vacuum Microwave Drying of Lemon Slices: Effects on Drying Kinetics and Quality Attributes at Different Temperatures.
Article in Foods (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.
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
1 citing paper in PubMed.
- Non-Destructive Sensing and Intelligent Quality Prediction During Fruit Drying: From Quality Formation to Decision Support.Foods (Basel, Switzerland) · 2026Review
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Authors and funding
1 author.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The demand for high-quality dried fruit products with preserved nutritional and sensory attributes has increased significantly in recent years. However, conventional drying methods often result in prolonged processing times and quality degradation. This study compared hot air drying and vacuum microwave drying at different temperatures (50, 60, and 70 °C) in terms of drying kinetics and quality attributes of lemon slices. Drying behavior, moisture content, pH, total titratable acidity, bulk density, total phenolic content, ascorbic acid, and color parameters were evaluated. The drying times for vacuum microwave drying were 144, 108, and 81 min at 50, 60, and 70 °C, respectively, which were substantially shorter than those for hot air drying (360, 204, and 156 min). In addition, vacuum microwave drying resulted in higher drying rates and effective moisture diffusivity. The Page and logarithmic models provided the best fit for the drying kinetics, with higher R
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