Yuchuan Wang

TL;DR: Wang et al. as mentioned in this paper collected and analyzed the information on how to achieve a precise and accurate food printing, and reviewed the application of 3D printing in several food areas, as well as give some proposals and provide a critical insight into the trends and challenges to 3D food printing.

TL;DR: Some new drying technologies developed for dehydration of vegetables, fruits, and aquatic products are reviewed, including infrared drying, microwave drying, radio frequency drying, electrohydrodynamic drying, etc., as well as hybrid drying methods combining two or more different drying techniques.

TL;DR: In this paper, the effects of ultrasound pretreatment on quality aspects of dried fruits and on drying kinetics are reviewed, and the effect of ultrasound pre-treatment in distilled water as the media is discussed.

TL;DR: In this paper, experimental results and analysis of four drying methods, viz. hot air drying (AD), hot air-assisted radio frequency drying (ARFD), infrared drying (IRD), and microwave-assisted Hot Air drying (MAD), on color, microstructure, density, rehydration capacity, and texture after re-hydration of stem lettuce slices (Lactuca sativa L.).

TL;DR: In this paper, the quality of stem lettuce slices was evaluated in a pulse-spouted bed microwave freeze dryer and the results showed that microwave freeze-dried products in the pulse spouted mode dried more uniformly as compared to those dried in a steady spouted bed mode.