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In some cases where bioactive compounds extraction cannot be performed on fresh products, drying appears as a necessary step enabling their later use. Drying is a widely used food preservation process in which water removal minimize many of the moisture-driven deterioration reactions impacting the bioproduct quality. Dried fruits and vegetables and their application in powder form have gained interest in the food industry. Drying and grinding conditions during powder processing greatly influence the quality attributes of biological materials. It implies not only nutritional changes but also physical, textural, sensorial and functional changes. These changes are of great importance and require to be controlled through retroengineering approaches. This paper reviews the effect of the different dry drying and grinding methods on the physicochemical and functional properties of the final products. Overviews of some of the innovative concepts as well as approaches to alleviate the above-mentioned changes are discussed.In some cases where bioactive compounds extraction cannot be per- formed on fresh products, drying appears as a necessary step enabling their later use. Drying is a widely used food preservation process in which water removal minimize many of the moisture-driven deteri- oration reactions impacting the bioproduct quality. Drying and grinding conditions during powder processing greatly in.It implies not only nutritional changes but also physical, textural, sensorial and functional changes. This paper reviews the effect of the different dry drying and grinding methods on the physicochemical and functional properties of the. All rights reserved. Journal of Food Engineering 188 (201 6) 32 e 49 Epidemiological and clinical investigations have actually associated diets rich in fruits and vegetables with reduced risks of cardiovascular, coronary heart, metabolic and degenerative dis- eases, as well as certain form of cancers ( Saleem et al., 2002; Zhang et al.

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, 2005a,b; Dai et al., 2006; Chen et al., 2006 ). This is believed to be mainly due to their content in.The market for dehydrated fruits and vegetables has actually known a rapid growth rate (of 3.3) for most countries worldwide ( Zhang et al., 2006 ). Dried fruits and vegetables are widely used by the confec- tionary, bakery, swee t and distilling industries in various sauce, teas, puddings, garnishments and food for infants and children. Applications particularly include fruits and vegetables powders used as intermediate products in the beverage industry, as func- tional food additives improving the nutritional value of foodstuff, as.Correia da Costa et al. (2009) have highlighted the useful- ness of guava and cashew-apple powders in food industry as high dietary.Some approaches to minimize the adverse effects of processing and enhance the quality of.Drying a moist material implies evaporation of both free and loosely bound water from inside the solid material into the atmosphere. The latent heat of vaporization may be supplied by convection, conduction and radiation or volu- metrically in situ by placing the wet material in microwave or radiofrequency electromagnetic.Drying is energy-intensive process accounting for 10 e 25 of the total energy used in the food manufacturing process worldwide ( Strumillo and Adamiec, 1996 ). F ruits and vegetables are usually dried to extend shelf-life, enhance storage stability, minimize packaging re- quirements and reduce transport weight. Numer ous processing techniques have been used for dry drying of fruits and vegetables ( Ahmed, 201 1 ). Conventionally, fruits and vegetables ar e sun- or hot-air-dried. Traditional solar drying is often a slow process Nomenclature: ADG Alternation of Drying and Grinding CD Convective Drying DD Desiccant Drying DIC D.

Hot air-drying offers deh ydrated products that can have an extended shelf-life of a year, but unfortunately with a drastically reduced quality from that of the original foodstuff. Freeze drying is a gentle dehydration technique, representing the ideal process for the production of high-value products. Vacuum drying is an important dehydration method usually used for high- value and heat-sensitive fruits and vegetables. Osmotic deh ydra- tion is an attractive method for partially drying food products, resulting in minimally processed foods. Drying in microwa ve (MW).Combination drying (also known as hybrid drying) is an alternative booming drying technique where the combination of processes can favor complementary process bene- ? ts. Other new drying methods (barely used at industrial level) such as desiccant drying, infrared drying and supercritical carbon dioxide drying, etc., have also been reported in the rec ent scienti.In this paper, the effects of some dry drying methods and their combination on the most common physical (color, appearance, particle size and shape), textural, structural (density, porosity, speci.It is important to point out that this bibliographical study concerns the dry drying methods only: wet drying methods such as spray drying, drum drying, foam drying, etc., will not be addressed. 2.1.1. Convective drying Conventional drying, also referred as hot-air (HAD) or convec- tive drying (CD) is the most economical and widely adopted tech- nique in the food industry, although requiring long drying times and high air temperatures. In air drying, the heated air (of low relative humidity) meets the surface of the wet material that transfers heat into the solid primarily by conduction. The liquid migrates then onto the material surface and is transported away by air convection. Transport of moisture within the solid food occurs by liquid or vapor diffusion, surface diffusion, hydrostatic pressure differences and combinations of these ( Ahmed, 201 1 ).

HAD usually occurs in two stages, each characterized by a different drying rate. In the early stage, free water moves to the surface and is easily removed by vaporization. Then, as the drying progresses, drying becomes dif.It seems important to mention that throughout drying, the involved diffusion transport mechanisms have a sig- ni.This behavior indicates an internal mass transfer -type drying, with moisture diffusion as the controlling step. It is generally dif.Besides, among ? tted equations, Fick ’ s second law of diffusion equation is commonly used to describe moisture transport during drying ( Ahmed, 201 1 ). Upon water loss, food materials undergo volumetric changes termed shrinkages and collapses. Many authors have reported a severe shrinkage ( Chua et al., 2000; Krokida et al., 200 0a,b; Ratti, 2001; Mayor and Sereno, 2004; Mrad et al., 201 2; Russo et al., 201 3 ) during hot-air drying up to 80 for berries and kiwi for instance according to Jankovi.Karathanos et al. (1996) have found that the severe collapse of air - dried plant materials was proportional to the moisture content being lost during the process.Kro kida and Philippopoulos (2005) described the irreversible structural changes occurring during HAD and the subsequent hysteresis state upon reh ydration of different dried fruits and vegetables: green pea, carrot, banana, corn, apple, potato, pepper, onion, mushroom, leek, garlic, tomato and pumpkin. From their part, Lin et al. (1998) speci ? ed the lowest ratings for aroma, texture, color and appearance in sensory evalu- ation of air-dried carrot slices. Regarding the phytochemicals content, Nicoli et al. (1 999) have found that carotenoid compounds, more particularly lycopene, were heat-stable, even after severe heat treatments. On the con- trary, Shi et al. (1 999) have demonstrated that lycopene retention is reduced in conventional air-dried tomatoes.

An important depletion of vitamin C varying from 20 to 60 was observed during HAD for several agricultural materials ( Lin et al., 1 998; Dewanto et al., 2002; Yang et al., 201 0 ). Besides, Katsube et al. (2009) and Yang et al. (201 0) have reported a decrease in phenolic content and anthocyanin concentration (from 20 to 80) during HAD.The former ? nding has been ascribed to polyphenols with intermediate oxidation state (which usually exhibit a higher scavenging activity than non-oxidized polyphenols) and to the formation of Maillard reaction products acting as pro- or antioxidants ( Nicoli et al., 1999; Piga et al., 2003; Mrkic et al., 2006 ). It is important to highlight that the air-drying temperature is one of the most important factors determining the quality of the end product ( Larrauri et al., 1997; Gupta et al., 201 1; Chen and Martynenko, 2013 ). Indeed, although high drying temperatur es (from 60 to 80. C) result in an exponential increase in drying rates, it induces undesirable quality degradations ( Karim and Hawlader, 2005; Vega-Galvez et al., 2009; Seiiedlou et al., 2010; Russo et al., 201 3 ). Cracks, casehardening, total structure breakage, marked color deterioration, important phytochemical depletion, signi.During vacuum drying, water molecules diffuse to the sur- face and evaporate into the vacuum chamber. The partial vacuum in the drying chamber reduces water vapor concentration at the product surface generating thus a vapor pressur e gradient ( Dev and Raghavan, 201 2 ). Heat is usually supplied by conduction to the system at a partial vacuum of about 50 e 100 mbar to achieve the best product quality. Vacuum drying enables the products to be dried at low temperature (below 75. C; usually at temperatures close to 30. C), in the quasi absence of air and at faster drying rates ( Lin et al., 1 998; Markowski and Bialobrzewki, 1 998; Gunasekaran, 1999; Bazyma et al., 2005 ).

It should be mentioned that VD appears as the method providing the largest driving force for mass transfer according to many authors ( Drouzas et al., 1999; Jaturonglumlert and Kiatsiriroat, 201 0 ). VD is particularly suitable for the dehy- dration of heat-sensitive and easily oxidizable products ( Jaya and Das, 2003; Dev and Raghavan, 2012; Quintero-Ruiz et al., 2013 ). In the food industry, vacuum drying is generally carried out in conjunction with some other techniques, like microwave-vacuum drying or vacuum freeze-drying for example. Applying VD engen- ders products with higher porosity, lower apparent density, as well as lower shrinkage rates than hot air-dried materials ( Jaya and Das, 2003; Ar.Finally, this technique remains, however, too costly for consider ation at large production scales ( Motevali et al., 201 1 ). 2.1.3. Freeze-drying Freeze-drying (FD) also known as lyophilisation is a gentle dehydration technique represent ing the ideal process for the pro- duction of high-value dried products. This technique is well-known for its ability to maintain the product quality (color, shape, aroma and nutritional value) greater than any other drying method, owing to both its low processing temperature (from ? 2t o ? 10 ? C) and the virtual absence of air oxygen during processing, which mini- mize degradation reactions ( Strumnillo and Adamiec, 1996; Litvin et al., 1998 ). Other prominent factors include the structural rigid- ity exhibited by the frozen substance at the surface, as well as the limited mobility of frozen water preventing thus collapses and shrinkages of the solid matrix. The FD process mainly consists in two steps where the product is.During FD, the removal of internal moisture passes through two stages: an initial one where ice crystals sublimation occurs and a secondary stage where desorption of the unfrozen remaining water occurs.

Freeze-dried materials are characterized by the lowest values of apparent density and the highest porosity ( Ratti, 2001; Krokida et al., 2000a,b; Askari et al., 2009; Witrowa-Rajchert and Rzaca, 2009; Argyropoulos et al., 2001; Russo et al., 2013; Oiko- nomopoulou and Krokida, 201 3 ). Minimal shrinkage (5 e 1 5 for berries for example) and negligible collapse (less than 10) have been observed for most types of foodstuffs during freeze-drying ( Jankovi.Indeed, many authors have related the more intense shrinkage exhibited when FD takes place at higher temperatures. Others have linked the highest porosity of FD materials to the lowest FD tem peratures ( Krokida et al., 1 998; Oikonomopoulou and Krokida, 2011; Rahman and Sablani, 2003 ).This improved water potential reconstitution has been mainly explained by the porous structure observed in freeze-dried materials ( Ratti, 2001; Argyropoulos et al., 201 1; Oikonomopoulou and Krokida, 2013 ). Moreover, freeze-dried products yielded the minimal color dete- rioration and the highest lightness, as well as the lowest yellowness values, highlighting once again the relevance of this process to preserve nutraceutical components ( Nindo et al., 2003a,b; Argyropoulos et al., 201 1 ). The loss of bioactive compounds, such as total.Mafart (1991) and Ratti (2001) hav e quanti.As such, the use of FD on the industrial scale seems to be restricted to high-value products and so far to instant coffee, as well as edible and medic- inal species ( Lin et al., 1998; Yang et al., 2010 ). 2.1.4. Microwave drying Microwave (MW) drying (MWD) is an alt ernative drying method gaining popularity in recent years for a wide variety of industrial food products ( Krokida et al., 2000a,b ). It can be regarded as a rapid dehydration process signi.
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In general, MW application has been reported to improve the overall product quality with great aroma, color and nutrients retention, relatively fast rehydration rates, as we ll as considerable savings in energy ( Gunasekaran, 1 999; Maskan, 20 00; Torringa et al., 2001; Orsat et al., 2007; Ghanem et al., 2012 ). From its part, Maskan (2001) has described a high shrinkage rate (around 85) and a low rehy- dration capacity in MW-dried kiwifruit slices. Furthermore, Park (1987) has quanti.Many authors have actually highlighted several drawbacks of single MW drying: namely, uneven heating (occur - rence of hot and cold spots in the foodstuffs during heating sub- sequent to nonuniform electrical.The combination of MWD with other drying methods permits to overcome some limitations of single MWD. In combined drying methods, MW is particularly suitable for the drying of heat- sensitive materials and offers the opportunity to signi.MW-assisted drying tech- niques can be divided into: MW-assisted air drying (MWAD), MW- assisted vacuum drying (MWVD) and MW-assisted freeze drying (MWFD). 2.1.4.1. Microwave-assisted air drying. Microwave-assisted air dry- ing (MWAD) is principally used in several industrial food process- ing applications instead of HAD in order to shorten drying time, improve food quality and prevent shrinkage of tissue structures ( Feng et al., 2001; Schiffmann, 2001 ). There are three methods in which MW energy might be combined with HAD ( Andr ? es et al.

, 2004 ) (1) by applying the MW energy at the beginning of the dehydration process: the interior of the product is in this case quickly heated to the evaporation temperature and water from the surface is removed; (2) by applying MW energy when the drying rate begins to fall: in this case, the material surface is already dry and moisture concentrated in the food bulk; when applying MW at this stage, the generation of internal heat and the subsequent in- crease in vapor pressure force the moisture to migrate to the sur- face and is hence removed by the ambient environment; (3) by applying MW in the falling rate period (i.e. at low moisture content) to.He further described an increased drying rate and a sub- stantial shortening of HAD time by about 64 when applying MWD at a.Some authors have carried out studies on combined convection HAD and MW-heating using potatoes, carrots, mushr ooms, apples and strawberries as model materials ( Funebo and Ohlsson, 1998; Funebo et al., 2002; Jia et al., 2003; Andr ? es et al., 2004 ). They found out enhanced moisture diffusivity, improved rehydration capacity and marked.Microwave assisted vacuum drying (MWVD) is one of the recently emerging food processing methods where vacuum drying is introduced to replace conven- tional HAD ( Hu et al., 2006 ). Applying MW energy under vacuum seems especially suitable for heat-sensitive products (such as fruits of high sugar content and high-value vegetables) as far as impro ved energy ef.Several authors have reported that MWVD technique considerably shorten drying times by 70 e 90 and remains faster than HAD and FD techniques ( Lin et al., 1 998; Regier et al., 2005; Giri and Prasad, 2007 ).Microwave assisted freeze drying (MWFD) appears as a promising technique to accel- erate the drying process, improve the over all product quality and reduce the drying costs in comparison with conventional FD ( Sochanski et al., 1990; Cohen and Yang, 1 995; Wu et al., 2004; Duan et al., 2008 ).

It is a potential energy-saving process (up to 54 in comparison with conventional FD), according to Huang et al. (2009), particularly convenient for products of intermediate value (normal fruits and vegetables). It might be performed in two distinct ways: (1) FD concurrently assisted with microwave application, in this case, MW.In this case, the ionization of residual gases present in the vacuum chamber leads to the appearance of a purple lightning, liable to burn the product surface (thus seriously damaging the.Osmoactive solutions might be concentrated solutions of sugars (sucrose, glucose, fructose or maltodextrin), salts (e.g., sodium chloride), combinations thereof or alcohols (glycerol or sorbitol) ( Torreggiani and Bertolo, 2001; Shi and Le Maguer, 2002; Pan et al., 2003; Chiralt and Talens, 2005; Mercali et al., 2011 ). OD is charac- terized by. Consequently, after the initial osmotic step, a convention al drying method (such as HAD, FD or MWD) is usually necessary to produce shelf-stable dried-fruits and vegetables ( Nieto et al., 1998; Maestrelli et al., 2001 ). The use of OD as a pre-treatment ensures improvements in quality aspect in terms of color,.Some authors have further described the great retention of some bioactive compounds such as vitamin C and lycopene in osmotically treated fruits, strawberries, apples and tomatoes for example ( Erle, 2005; Shi et al., 1 999 ); whereas others have reported the signi.C, using a supercritical.These methods are commodity-speci.A general description of some of these novel concepts and their ap- plications with an emphasis on vegetables and fruits is given in Table 1. It is important to mention that most of the various innovative drying methods proposed in this review were tested at a laboratory scale. However, taking the concep t and making it a real process demands a close cooperation between academia and industry.

It is believed that higher quality expectations of consumers would accelerate the industrialization of novel drying concepts in the near future. From their part, the Fruitis-Agritech company (France) ran by Elie Baudelaire, co-author of this work, have recently carried out a con.Whereas DD yielded the best powder quality in terms of sensorial characteristics, DIC appeared to be the most cost-effective and hence compromising method with considerable sensorial properties and implementation facilities. Table 2, along with Fig. 1 (a, b) illustrate the comparison of these conceivable innovative dry drying processes at industrial scale. 2.1.7. Retroengineering approach of some processing parameters affecting the drying medium for improving the quality of dried fruits and vegetables Consumers demand has increased for processed products that keep their original characteristics. This requires the development of operations that minimize the adverse effects of processing, main- tain the quality of the.In HAD, air temperature, relative humidity and velocity are the main parameters that in.Low temperatures generally have a positive in.HAD at temperatures of 55 or 60. Table 2 Comparison between desiccant drying, freeze drying, “ d.The slice thickness of the sample to be dried also appears as a main factor in.An optimal thickness of 2 e 6 mm was thus reported ( Zhang et al., 2014 ). Furthermor e, the application of some pretreatments to vegetables or fruits prior to HAD, such as electric.Controlling the freezing rate and the formation of small ice crystals during FD is hence critical to minimize tissue damages. The application of lower freezing temperatures and appropriate vacuum pressure (for instance, 3 mbar in order to obtain an initial temperature below or near the glass transition temperature of the material to be dried) permits rapid freezing and limited shrinkage ( Anglea et al., 1993; Krokida et al., 1998; Oikonomopoulou and Krokida, 2013 ).

It is important to remind that rapid freezing produces small intracellular ice crystals, whereas slow freezing forms large ice crystals that are able to damage cell walls ( Xu et al., 2009 ). Applying atmospheric pressure instead of the partial vacuum FD should be avoided since threats of product structural collapses are considerable ( Lombrana et al., 199 7 ). In addition to the freezing rate, the application of alter- nating current electric.In VD, increasing drying temperatures or applying a pretreat- ment prior to drying (such as blanching, freezing or OD) accelerates the VD process. Shrinkage phenomena can be limited by using low vacuum pressures ( Cui et al., 2005; Arevalo-Pinedo and Murr, 2005, 2007; Giri and Prasad, 2007; Wu et al., 2007; Oikonomopoulou and Krokida, 201 3 ). The non-uniformity of the electromagnetic.Finally, mass transfer process during OD can be enhanced by agitation or circulation of the hypertonic solution around the sample, by increasing temperature or osmotic treatment time or by application of ultrasounds ( Rodrigues et al., 2009; Bekele and Ramaswamy, 2010 ). 3. Effect of dry grinding process on overall quality of fruit and vegetable powders First of all, it appears important to underline the limited infor- mation existing in the literature on the effect of grinding processes on the overall quality of fruit and vegetable powders. Grinding process is another age-old known and complex process widely used in the food industry. It is a process of size reduction of solid par- ticles subjected to mechanical forces wherein the fracture occurs within the failure of internal molecular binding forces regarding external forces. The energy required for size reduction is a direct function of particle.

Conventional grinding method suffer from various disadvan- tages like: (i) gumming of grinder walls and sieves resulting in frequent stoppage of mill for cleaning, (ii) enormous energy con- sumption (iii) and most importantly, the non-suitability of routine grinding for heat-sensitive materials ( Ramesh et al., 2001; Indira and Bhattacharya, 2006; Zhao et al., 20 09; Zhang et al., 2012 ). In fact, during conventional grinding, temperature rise to over 90. C can occur (temperature rises up to 95. C have even been reported) due to the friction-induced heat during particles fracture into smaller sizes. This local temperature increase causes important losses of aroma, nutrients and.From their part, Zhang et al. (2009) related the signi.The loss of valuable compounds, volatiles oils, aroma and.It worth noting, however, that this latter solu- tion seems not suf.It should be noted that particle velocities in jet mills are in the range of 300 e 500 m s ? 1 compared to 50 e 150 m s ? 1 in mechanical impact mills (as shown in Table 3 )( Zhang et al., 2012 ). Fluid-energy mills, spiral jet mill (also known as “ pancake mill ” ) and. Nevertheless, the spiral jet mill is gradually yielded to the next generation of higher technology.Even though micron- ization techniques are relatively mor e expensive and require higher energy inputs compared to conventional grinding, the outcomes for products quality are undeniable ( Zhao et al., 2009 ). Indeed, during micronization, the surface of ground powder undergoes some changes, bringing out advantageous properties not shown in raw particles. Owing to these favorable characteristics, micronized powders might.From their part, Zhang et al. (2005a,b), Chau et al. (20 07) and Zhao et al. (2009) have described an improvement of physicochemical properties, including water holding capacity, swelling capacity and water solubility index, in micronized powders. Other authors have reported the great powder.

Several authors have actually reported that cryogenic mill- ing (essentially carried out on herbal and edible spices) was better than conventional grinding in terms of retention of volatiles and.Finally, Saxena et al. (20 13) have report ed the increase in total.Indeed, on one hand, the drying step permits to control the grinding adverse factors (namely, moisture) and improves the overall grinding abil- ity; on the other hand, grinding from its part improves the drying ef.Thus, compared to ordinary HAD (moisture content 1 7 e 22) the moisture content is lower in ADG technology (2 e 8), leading to harder materials easier to grind. The improved grinding abilities were primary characterized by the signi.Nevertheless, microwave drying and vacuum drying are among the alternative drying methods gaining popularity in recent y ears and offering great compromises between energy consumption and product quality. The controlled sudden decompression to vacuum appears as one of the most interesting novel method for imple- mentation at industrial scale. Hybrid drying (combination of different drying methods) contributes to the dehydration process by decreasing drying time, increasing energy ef.Among routine grinding technologies and micronization, cryogenic grinding seems to be the best in terms of color, volatiles and.Controlling some of the main processing (external) parameters such as temperature, pres- sure, air velocity, electric.Finally, the ADG technique can be considered as a novel approach to produce fruit and vegetable powders of superior quality. Acknowledgements The authors are thankful to AGRITECH and Extrapole-Lorraine region program (France) for providing necessary facilities to carry out this work. Aguilera, J.M., 2003. Drying and dried products under the microscope. Food Sci. Technol. Int. 9 (3), 137 e 143. Ahmed, J., 201 1. Drying of vegetables: principles and dryer design. In: Sinha, N.K., Hui, Y.H., Ozgul Evranuz, E., Siddiq, M., J.Ahmed (Eds.

), Handbook of Vegetables and Vegetable Processing. Wiley-Blackwell publishing, pp. 279 e 298. Aktas, T., Fujii, S., Kawano, Y., Yamamot o, S., 2007. Effects of pretreatments of sliced vegetables with trehalose on drying characteristics and quality of dried prod- ucts. Food Bioprod. Process. 85 (C3), 178 e 183. Albitar, N., Mounir, S., Besombes, C., Allaf, K., 201 1. Improving the drying of onion using the instant controlled pressure drop technology. Dry. Technol. 29 (9), 993 e 1001. Andersen, O.M., Jordheim, M., 2006. The Anthocyanins. In: Andersen, O.M., Markham, K.R. (Eds.), Flavonoids: Chemistry, Biochemistry and Applications.Food Bioprod. Process. 90 (2), 171 e 17 9. Boudhrioua, N., Bahloul, N., Ben Slimen, I., Kechaou, N., 2009. Comparison on the total phenol contents and the color of fresh and infrared dried olive leaves. Ind. Crops Prod. 29 (2 e 3), 412 e 419.Cancer Lett. 235 (2), 248 e 259. Chiralt, A., Talens, P., 2005. Physical and chemical changes induced by osmotic dehydration in plant tissues. J. Food Eng. 67 (1 e 2), 167 e 177. Chou, S.K., Chua, K.J., 2001. New h ybrid drying technologies for heat sensitive foodstuffs. Trends Food Sci. Technol. 12 (10), 359 e 369. Chua, K.J., Chou, S.K., 2003. Low-cost drying methods for developing countries. De la Fuente-Blanco, S., Riera-Franco de Sarabia, E., Acosta-Aparicio, V.M., Blanco- Blanco, A., Gallego-Ju ? arez, J.A., 2006. Food drying process by power ultrasound. Ultrasonics 44, 523 e 527.Devahastin, S., Suvarnakuta, P., 2008. Low pressure superheated steam drying of food products. In: Chen, X.D., Mujumdar, A.S. (Eds.), Drying Technologies in Food Processing.In: Schubert, H., M.Regier (Eds.), The Microwave Processing of Foods. Woodhead Publishing in Food Science and Technology, pp. 142 e 152. Ertekin, C., Heybeli, N., 2014. Thin-Layer infrared drying of mint leaves. J. Food Process. Preserv. 38 (4), 1480 e 149 0. Fellows, P.J., 2000. Dielectric, ohmic and infrared heating. In: Fellows, P.J. (Ed.