Food Drying and Modeling
Food Drying and Modeling is a research topic within Food Science. Science Explorer counts 13k research works in it since 1950. 20.2% of them reached the world's top 10% most cited for their field and year.
This cluster of papers focuses on the drying and dehydration processes of various food products, including fruits, vegetables, and herbs. It covers topics such as kinetics of drying, modeling of drying processes, use of microwave and solar energy for drying, quality changes during drying, and the application of ultrasound as a pre-treatment. The papers also discuss the impact of different drying methods on the color, texture, antioxidant properties, and overall quality of the dried food products.
- Drying
- Dehydration
- Food
- Kinetics
- Modeling
- Microwave
- Quality
- Solar
- Ultrasound
- Kinetic Models
- Research works
- 13k fractional, since 1950
- In the world top 10%
- 2.7k per year above
- Top-10% rate
- 20.2% share of its works in the world top 10%
- Growth, 2013–17 → 2018–22
- +45% the tick is no change
Which countries lead Food Drying and Modeling research?
By volume, China and India publish the most (505 and 380 works in 2022–2025).
How concentrated that is
The same countries as shares of everything the list above accounts for. A node where two countries do two thirds of the work and one spread evenly across twelve read alike as a ranking and not at all alike here.
Shares of the rows listed above, not of the whole node.
Which institutions lead Food Drying and Modeling research?
By volume in 2022–2025, China Agricultural University publishes the most Food Drying and Modeling research, followed by Jiangsu University and McGill University.
By volume, 2022–2025
- 1 China Agricultural UniversityChina 22 works
- 2 Jiangsu UniversityChina 18 works
- 3 McGill UniversityCanada 17 works
- 4 Warsaw University of Life SciencesPoland 16 works
- 5 Tokat Gaziosmanpaşa ÜniversitesiTürkiye 16 works
- 6 Jiangnan UniversityChina 15 works
- 7 Northwest A&F UniversityChina 13 works
- 8 Gansu Agricultural UniversityChina 12 works
- 9 Universidade Federal de LavrasBrazil 12 works
- 10 National Institute of Technology RourkelaIndia 12 works
Who are the leading researchers in Food Drying and Modeling?
The most-cited researchers publishing on Food Drying and Modeling include İbrahim Dinçer, Da‐Wen Sun and Min Zhang.
- 1 İbrahim Dinçer Canada 5.9k citations
- 2 Da‐Wen Sun Ireland 2.4k citations
- 3 Min Zhang China 1.8k citations
- 4 Bhesh Bhandari Australia 1.7k citations
- 5 Xiao Dong Chen China 1.5k citations
- 6 Arun S. Mujumdar Canada 1.4k citations
- 7 Olga Martín‐Belloso Spain 1.3k citations
- 8 Wan Ramli Wan Daud Malaysia 1.2k citations
Ranked by citations received across their whole record, among researchers with at least three works on this topic.
Where is Food Drying and Modeling research done?
The largest centres of Food Drying and Modeling research in 2022–2025 are Beijing (China), Wuxi (China), Bangkok (Thailand) and New Delhi (India).
Where is the best place to study Food Drying and Modeling?
Among universities, judged by research, China Agricultural University, Jiangsu University and Northwest A&F University score highest, combining excellence, specialisation, size, growth and international reach. Research strength is one signal when choosing where to study; it does not measure teaching.
One dot per university in the table below. The upper left is the interesting corner: small places doing unusually strong work.
| # | University | Score | Top 10% | Specialisation | Works | Growth |
|---|---|---|---|---|---|---|
| 1 | China Agricultural UniversityChina | 79.2 | 48.0% | 14.3× | 22 | +0.6% |
| 2 | Jiangsu UniversityChina | 77.6 | 52.7% | 9.0× | 18 | +63.5% |
| 3 | Northwest A&F UniversityChina | 71.9 | 41.2% | 12.5× | 13 | +107.2% |
| 4 | Washington State UniversityUnited States | 65.8 | 40.5% | 14.7× | 11 | +59.0% |
| 5 | Warsaw University of Life SciencesPoland | 64.2 | 32.4% | 36.7× | 16 | -9.4% |
| 6 | National Institute of Food Technology Entrepreneurship and ManagementIndia | 59.7 | 32.3% | 142.6× | 11 | — |
| 7 | McGill UniversityCanada | 58.6 | 22.5% | 8.4× | 17 | +27.4% |
| 8 | Gansu Agricultural UniversityChina | 57.8 | 41.1% | 30.3× | 12 | -100.0% |
| 9 | Jiangnan UniversityChina | 57.7 | 31.8% | 9.3× | 15 | -3.0% |
| 10 | Universidade Federal de LavrasBrazil | 56.0 | 19.8% | 26.7× | 12 | +88.6% |
Universities only. Score blends excellence (30%), specialisation (25%), size (20%), growth (15%) and international reach (10%), 2015–2022; growth compares 2010–14 with 2015–19.
Is Food Drying and Modeling research growing?
Output in 2018–2022 was 45% higher than in 2013–2017, peaking in 2026. The fastest-growing topics are Food Drying and Modeling.
The same series as a ribbon — one cell per year, darker for more. The line above answers how much; this answers when.
Which topics inside it are moving
Growth and decline on one axis around a shared zero. Two lists side by side hide the thing that matters: whether the growth dwarfs the decline, or the other way round.