2024
DOI: 10.1111/jfpe.14612
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Effects of pretreatments involving ohmic heating and infrared radiation on the drying process of bananas using hot air

Amir Hossein Zare,
Mohsen Azadbakht,
Reza Naseri

Abstract: Nowadays, the hot air drying process is the most widely used method for producing dried food and agricultural products due to its suitable investment and low operational costs. However, one of the disadvantages of drying with hot air is the prolonged drying time, which sometimes leads to serious damage to the quality characteristics of the resulting products, especially at high temperatures. Therefore, there is a need to find the most suitable conditions for producing high‐quality dried products. To conduct th… Show more

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