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. 10.1% 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%
- 1.4k per year above
- Top-10% rate
- 10.1% share of its works in the world top 10%
- Growth, 2018-21 → 2022-25
- +22% the tick is no change
- Largest producer
China
32% of the 10 largest, 2022-now
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