The impact of microwave technology on fruit drying processes in food industry: a bibliometric and comprehensive review (2018

The impact of microwave technology on fruit drying processes in food industry: a bibliometric and comprehensive review (2018–2024)

Published:2025-03-21 Issue: Volume: Page:
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Putra Nicky Rahmana^ORCID,Agustini Sri,Purwanto Wahyu,Lestari Nami,Nilawati Nilawati,Hermawan Faris,Rizkiyah Dwila Nur,Mukhaimin Iman,Mamat Hasmadi,Aziz Ahmad Hazim Abdul,Airlanngga Bramantyo

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s10068-025-01851-w.pdf

Reference108 articles.

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2. Abouelenein D, Mustafa AM, Angeloni S, Borsetta G, Vittori S, Maggi F, Sagratini G, Caprioli G. Influence of freezing and different drying methods on volatile profiles of strawberry and analysis of volatile compounds of strawberry commercial jams. Molecules. 26 (2021)

3. Ahmed IAM, Al Juhaimi F, Özcan MM, Uslu N, Babiker EE, Ghafoor K, Osman MA, Salih HAA. A comparative study of bioactive compounds, antioxidant activity and phenolic compounds of melon (Cucumis melo L.) slices dehydrated by oven, microwave and infrared systems. Journal of Food Processing and Preservation. 45 (2021)

4. Akar G, Barutçu Mazı I. Color change, ascorbic acid degradation kinetics, and rehydration behavior of kiwifruit as affected by different drying methods. Journal of Food Process Engineering. 42 (2019)

5. Al Faruq A, Zhang M, Bhandari B, Azam SMR, Khatun MHA. New understandings of how dielectric properties of fruits and vegetables are affected by heat-induced dehydration: A review. Drying Technology. 37: 1780-1792 (2019)