Effect Of Hot Air Research Articles

Comparative Study on the Effect of Hot Air and Vacuum Drying on Physiochemical Properties and antioxidant Activities of Red Dragon Fruit (Hylocereus polyrhizus) Peel

The red dragon fruit (Hylocereus polyrhizus) peel was subjected to freeze drying (FD), hot air drying (at 50 – 65°C) (HAD), and vacuum drying (at 50 – 65°C) (VD), in which physical properties (color, water activity, water absorption index-WAI, and microstructure), bioactive compounds (ascorbic acid, betacyanin, polyphenol, and flavonoid), and antioxidant activities (DPPH and metal chelating activities) were monitored. The results showed that the lightness (L*) of red dragon fruit peel (RDFP) decreased as HAD and VD were applied especially at higher drying temperatures. Whereas the water absorption index (WAI) of the RDFP was not affected by drying methods. The microstructure surfaces of FD-dried RDFP were smoother than those of samples dried by HAD and VD-dried RDFP. After the drying processes, the bioactive compounds and antioxidative properties of the RDFP powder decreased significantly. However, higher bioactive compounds and antioxidant activities in RDFP dried by VD compared to the samples dried by HAD at the same drying temperatures. The RDFP powder dried by VD at 55°C retaining high physiochemical and antioxidative properties could be utilized as a colorant and nutraceutical ingredient in several food products. Keywords: Red dragon fruit peel, Freeze drying, Vacuum drying, Hot air drying, Bioactive compounds, Antioxidant activity

Influence of Different Drying Processes on the Chemical and Texture Profile of Cucurbita maxima Pulp.

The effects of hot air (HAD), vacuum (VAD) and conductive (CD) drying on the chemical and textural profiles of Cucurbita maxima pulp were investigated to find suitable drying conditions to avoid postharvest losses of pumpkin. The results showed that the drying methods had a significant effect (p < 0.05) on the chemical and textural profiles of pumpkin pulp. The ash content was lower in VAD (up to 7.65%) than in HAD (up to 9.88%) and CD pulp (up to 9.21%). The samples of HAD, CD and VAD had a higher fat content, up to 3.07, 2.66 and 2.51%, respectively, than fresh pulp (1.55%). The total fibre content is lower for VAD (up to 8.78%) than for HAD (up to 15.43%) and CD pulp (13.94%). HAD pulp at 70 °C (~15.51%) and VAD and CD pulp processed between 50 and 60 °C (~22%) are good sources of protein. HAD and CD pulp at 70 °C and VAD at 50 °C resulted in a high sugar content (up to 83.23%). In addition to drying, the extraction time of 40 min used in ultrasound-assisted extraction is optimal, especially for protein and sugar recovery in dried samples. Drying also led to strong changes in the textural properties of the pulp, so that an excellent dried intermediate product is the one obtained using HAD at a temperature of 70 °C and an airflow of 0.5 m/s.

Simulation of the process of cotton drying under the influence of a heat agent in a spiked - screw cleaner

The spiked-screw cleaner was divided into several sections, and taking into account the same amount of cotton in all sections at the same time, the drying process of cotton in each section was studied from a theoretical point of view. A drying agent was supplied from the upper side of each section, and the process of heat exchange with the cotton rotating and advancing in the spiked-screw was studied. In this case, equations were obtained that indicate that the level of small impurities released from cotton depends on the temperature of the cotton when hitting the heated cotton with piles in each section of the cleaner, moving it on the mesh surface and throwing the cotton up. It was found that the change of the temperature of the cotton fiber depending on the number of sections n and the air temperature in the open part of the surface T1 (K) depending on the screw angle θ is close to the law of change of the cotton fiber on a straight line. It was found that the process of moisture exchange in its components depends on the effect of hot air and the drying mode when extracting moisture from cotton moving in a pile-screw cleaner.

Effects of hot air and radiofrequency multi-stage drying for native potato flour processing: Functional and chemical characteristics

Native potato flour is one of the most promising food sources or additives to meet the increasing need for healthy food. Multi-stage drying is one of the most promising methods for potato drying, but the chemical and functional properties need to be evaluated. In this work, the soluble peptide, digestibility, enzyme activity, flavonoid, and odorants with multi-stage drying methods were studied. Results showed that high-temperature first stage (HTFs) treatment enhanced the slowly digestible starch content and Maillard reaction, but the highest effective concentration for 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radicals scavenging ratio at 50% (77.62 mg/mL), and 6.995 mg/mL of soluble peptide could be found for the 90 + 60 °C hot air dried sample. This indicated that longstanding decelerate drying stage treatment has obvious damage effects on antioxidant activity and proteins. The HTFs treatment has positive effects to enhance the drying rate and quality of native potato flour, but the second stage needs to be minimized. Moreover, radiofrequency assisted method might be a better solution.

Effect of Hot Air or Combined Drying Treatment on Physicochemical Properties and Antioxidant Activity of Jeju Beets

Effect of Hot Air or Combined Drying Treatment on Physicochemical Properties and Antioxidant Activity of Jeju Beets

Hotair and Malat1 Long Noncoding RNAs Regulate Bdnf Expression and Oligodendrocyte Precursor Cell Differentiation.

Brain-derived neurotrophic factor (BDNF) is a member of the neurotrophins family with well-known roles in neural development, differentiation, survival, and synaptic plasticity; however, it has not been explained thoroughly how the expression of this critical gene is regulated. To reveal some aspects of Bdnf gene regulation, here it was explored whether metastasis-associated lung adenocarcinoma transcript 1 (Malat1) and HOX transcript antisense RNA (Hotair) lncRNAs play roles in the regulation of Bdnf expression level, the effect of fingolimod treatment on downstream pathways, and oligodendrocyte precursor cell (OPC) maturation. First, in rat primary glial culture, the effect of Hotair and Malat1 was investigated on Bdnf expression using downregulation by specific DNAzymes. Then, immunostaining and RT-qPCR assays were employed to assess the functions of fingolimod and lncRNAs on OPC maturation. The results demonstrated that Bdnf was significantly correlated to Hotair and Malat1 lncRNAs in glial cells. Also, a strong correlation was observed between these two lncRNAs in glial culture and isolated OPCs. Fingolimod treatment coordinated lncRNAs' role onBdnfexpression in glial cells and enhanced OPC myelination three times compared to control.Furthermore, results suggested that Malat1 may have a role in the last stages of the intrinsic oligodendrocyte (OL) myelination regardless of fingolimod treatment. As BDNF is involved in brain development, survival, and functions, understanding the regulatory mechanism behind BDNF expression leads to a better comprehension of the pathogenesis of the neurodegenerative disorder and designing more effective treatments.

Drying kinetics of blueberry pulp and mass transfer parameters: Effect of hot air and refractance window drying at different temperatures

Blueberry pulp was dried using hot air (HA) and refractance window (RW) methods at 55–95 °C, the drying kinetics were described by the Page (k and n) and Fick (Deff1) Models. In addition, mass transfer parameters (drying coefficient (S), lag factor (G), Biot number (Bi), effective diffusivity (Deff2), external mass transfer (hm)); and the activation energy were analysed. As results, the Page model showed the best fit, Deff1 and k parameters increased with temperature, especially for RW drying at 95 °C. RW method reduced the HA drying time by more than 30%. Furthermore, the 0<Bi<0.4 values were related to variations in internal resistance with temperature, except for HA drying at 95 °C, where the external resistance was also reduced. In conclusion, mass transfer parameters suggested that internal resistance was more important during HA drying, while RW was the most effective method since it needed lower time to dry samples.

Hotair promotes the migration and proliferation in ovarian cancer by miR-222-3p/CDK19 axis

Previous studies in our laboratory have reported that miR-222-3p was a tumor-suppressive miRNA in OC. This study aims to further understand the regulatory role of miR-222-3p in OC and provide a new mechanism for its prevention and treatment. We first found that miR-222-3p inhibited the migration and proliferation of OC cells. Then, we observed CDK19 was highly expressed in OC and inversely correlated with miR-222-3p. Besides, we observed that miR-222-3p directly binds to the 3′-UTR of CDK19 and inhibits CDK19 translation, thus inhibiting OC cell migration and proliferation in vitro and repressed tumor growth in vivo. We also observed the inhibitory effect of Hotair on miR-222-3p in OC. In addition, Hotair could promote the proliferation and migration of OC cells in vitro and facilitate the growth and metastasis of tumors in vivo. Moreover, Hotair was positively correlated with CDK19 expression. These results suggest Hotair indirectly up-regulates CDK19 through sponging miR-222-3p, which enhances the malignant behavior of OC. This provides a further understanding of the mechanism of the occurrence and development of OC.

Effect and Mechanism of LncRNA HOTAIR on Migration, Apoptosis and Proliferation of Hepatocellular Carcinoma Cells

&lt;sec&gt; &lt;title&gt;Objective:&lt;/title&gt; This study was designed to probe the influence and mechanism of lncRNA HOTAIR on migration, apoptosis and proliferation of hepatocellular carcinoma (HCC) cells. &lt;/sec&gt; &lt;sec&gt; &lt;title&gt;Methods:&lt;/title&gt; We evaluated LncRNA HOTAIR expression in HCC tissues and adjacent tissues, and serum of HCC patients and healthy controls. Later, we knocked down lncRNA HOTAIR, and utilized CCK-8 to determine Hep3B cell proliferation, flow cytometry for prospecting Hep3B cell apoptosis, and cell scratch assay for observing Hep3B cell migration.We anticipated the direct target of lncRNA HOTAIR, and adopted luciferase reporter assay to verify. Moreover, we inhibitedmiR-126-5p expression, and rescue experiment for evaluating the influence of si-HOTAIR+miR-126-5p inhibitors on Hep3B cell migration, apoptosis as well as proliferation. &lt;/sec&gt; &lt;sec&gt; &lt;title&gt;Results:&lt;/title&gt; Our results showed that lncRNA HOTAIR expression in tumor tissues and serum was significantly increased. Moreover, lncRNA HOTAIR inhibition significantly decreased the Hep3B cell proliferation rate, elevated Hep3B cell apoptosis rate, and inhibited Hep3B cell migration. Luciferase reporter assay suggested that miR-126-5p was the direct target of lncRNA HOTAIR. Furthermore, co-transfection of si-HOTAIR+miR-126-5p inhibitor could diminishthe effects of HOTAIR silencing on apoptosis, proliferation and migration. &lt;/sec&gt; &lt;sec&gt; &lt;title&gt;Conclusion:&lt;/title&gt; Silencing of lncRNA-HOTAIR can inhibit the HCC cell migration and proliferation, and increase the apoptosis by up-regulating miR-126-5p expression. &lt;/sec&gt;

Characterization of pre-gelatinized kidney bean (Phaseolus vulgaris L.) produced using microwave hot-air flow rolling drying technique

This study aims to develop a pretreatment and drying process for kidney beans to improve their cooking efficiency. Hot air drying (HD) and microwave hot air rolling drying (MHRD) were analyzed for the drying of pre-cooked kidney beans, and the effect of hot air and microwave on structure and gelatinization properties of kidney beans starch were investigated. The result indicated that the drying time was significantly reduced by approximately 27% (p < 0.05) with the increase of hot air temperature by 10 °C in the HD-processed material. Based on the incorporation of microwave radiation, drying time was further decreased by 2.5 times at the same hot air temperature. The microstructure, crystalline structure, thermal behavior and FTIR spectra of the kidney bean starch suggested the positive correlation between the hot air temperature/microwave radiation and destruction of their crystalline structure/gelatinization degree. The cooked dried kidney beans exhibited significantly decreased hardness, gumminess and chewiness and increased springiness, compared with the untreated kidney beans, suggesting an improved cooking efficiency. Base on the results of drying efficiency, color profile, gelatinization of kidney bean starch and texture profile analysis of the cooked beans, MHRD-70 was the optimum drying process.

Effect of hot air and infrared drying on the retention of cannabidiol and terpenes in industrial hemp (Cannabis sativa L.)

This study aimed to investigate the drying effects on the retention of cannabidiol and terpenes in the industrial hemp (Cannabis sativa L.). Hemp inflorescence and leaves from Pipeline, Maverick and Queen-Dream-CBD varieties were dried with hot air (40, 50, 60, 70, 90 °C), and sequential infrared and hot air drying (infrared preheating for 1 and 2 min, then hot air drying at 40 and 60 °C). Ambient air drying and freeze drying were conducted as control groups. As the drying temperature increased from ambient to 90 °C, drying time reduced from 1800 to 210 min, cannabidiolic-acid conversion increased from 0.2%–14.1%, and total terpene retention decreased from 82.1%–29.9%. The total cannabidiol retention (ranging from 83.8%–98.6%) was affected by the drying methods and conditions. The findings suggested that drying conditions should be tailored to the requirements of the final products, which provides important information to the industry for improving the postharvest drying, downstream processing and product development.

Effects of Hot Air, Microwave and Combined Drying on Nutritional Properties and Sensory Quality of Peanut

Effects of Hot Air, Microwave and Combined Drying on Nutritional Properties and Sensory Quality of Peanut

Effect of Hot Air, Microwave and Freeze Drying on Drying Characteristics of Button Mushroom Slices (Agaricus bisporus)

Aims: Button mushrooms, rich in vitamins and minerals, are very highly perishable and therefore, it has been very necessary to develop a value-added product. The aim of the research work is to study the effects of blanching on air-dried, microwave oven dried, and freeze dried mushroom samples and also to study the characterization of dried samples.&#x0D; Place and Duration of Study: Department of Agricultural Engineering, School of Agricultural and Bio-Engineering, Centurion University of Technology &amp; Management, between February 2021 to June 2021&#x0D; Methodology: Three different drying techniques like hot air, microwave, and freeze drying were taken to study the drying effect on dried mushroom slices. The quality parameters like dehydration and rehydration potential, density, ascorbic acid, color, and organoleptic properties were studied.&#x0D; Results: The rehydration ratio of freeze dried mushroom samples were high having low density than the other dried samples. Less color deterioration was also found in freeze drying. Moreover, ascorbic acid, color, texture, and overall acceptability of sensory analysis were found to be maximum in freeze dried samples. The freeze dried product was found to be attractive in flavour and texture and got highest score in sensory analysis.&#x0D; Conclusion: The freeze drying can be an effective drying method to dry fresh mushroom compared to hot air and microwave drying.

Knockdown of long noncoding RNA HOTAIR inhibits osteoarthritis chondrocyte injury by miR-107/CXCL12 axis

BackgroundOsteoarthritis (OA) is a joint disease characterized via destruction of cartilage. Chondrocyte damage is associated with cartilage destruction during OA. Long noncoding RNAs (lncRNAs) are implicated in the regulation of chondrocyte damage in OA progression. This study aims to investigate the role and underlying mechanism of lncRNA homeobox antisense intergenic RNA (HOTAIR) in OA chondrocyte injury.MethodsTwenty-three OA patients and healthy controls without OA were recruited. Chondrocytes were isolated from OA cartilage tissues. HOTAIR, microRNA-107 (miR-107) and C-X-C motif chemokine ligand 12 (CXCL12) levels were measured by quantitative real-time polymerase chain reaction and western blot. Cell proliferation, apoptosis and extracellular matrix (ECM) degradation were measured using cell counting kit-8, flow cytometry and western blot. The target interaction was explored by bioinformatics, luciferase reporter and RNA immunoprecipitation assays.ResultsHOTAIR expression was enhanced, and miR-107 level was reduced in OA cartilage samples. HOTAIR overexpression inhibited cell proliferation, but induced cell apoptosis and ECM degradation in chondrocytes. HOTAIR knockdown caused an opposite effect. MiR-107 was sponged and inhibited via HOTAIR, and knockdown of miR-107 mitigated the effect of HOTAIR silence on chondrocyte injury. CXCL12 was targeted by miR-107. CXCL12 overexpression attenuated the roles of miR-107 overexpression or HOTAIR knockdown in the proliferation, apoptosis and ECM degradation. CXCL12 expression was decreased by HOTAIR silence, and restored by knockdown of miR-107.ConclusionHOTAIR knockdown promoted chondrocyte proliferation, but inhibited cell apoptosis and ECM degradation in OA chondrocytes by regulating the miR-107/CXCL12 axis.

Silencing of Long Non-Coding RNA HOTAIR Alleviates Epithelial-Mesenchymal Transition in Pancreatic Cancer via the Wnt/β-Catenin Signaling Pathway.

PurposePancreatic cancer (PC) is a malignancy with poor prognosis and controversial treatment options. Long non-coding RNA (lncRNA) is a significant factor in the development of PC. In the current study, the possible effects of HOTAIR on the epithelial–mesenchymal transition (EMT) of PC and the related mechanisms were investigated.MethodsThe PC models were induced by 10 mg/100 g dimethylbenzoanthracene (DMBA) in pancreas. Mice were injected with the HOTAIR mimic and HOTAIR shRNA to determine the role of HOTAIR in PC. Subsequently, the expression of HOTAIR in PC cells was assayed. To determine the mechanism of HOTAIR in PC, human PC cell line PANC-1, Miapaca-2 and human normal pancreatic ductal epithelial cell line HPDE6-C7 were transfected with the HOTAIR mimic, the shRNA against HOTAIR, the Wnt/b-catenin activator (LiCl), and the Wnt/b-catenin inhibitor (XAV939), respectively. Moreover, the expressions of the Wnt/β-catenin signaling pathway-related genes (β-catenin, cyclinD1, c-myc, LEF-1 and c-Jun) and the levels of the EMT markers (E-cadherin, N-cadherin and Vimentin) were determined. Finally, the cell biological processes were evaluated by functional experiments.ResultsHOTAIR was found to be highly expressed in the PC cells in mice. The expression of β-catenin, cyclinD1, c-myc, LEF-1 and c-Jun, N-cadherin and Vimentin was found to be decreased, while the expression of E-cadherin was found to be increased subsequent to the silencing of HOTAIR in human PC cell lines PANC-1 and Miapaca-2. Additionally, it was observed that the silencing of HOTAIR could inhibit the Wnt/β-catenin signaling pathway to alleviate EMT of tumor cells and inhibit the capacities of cell proliferation, migration, and invasion.ConclusionThe key finding of the present study is that the silencing of HOTAIR could potentially inhibit EMT and growth of PC through the Wnt/β-catenin signaling pathway, providing a novel therapy for PC.

Effect of Hot-Air and Freeze-Drying on the Quality Attributes of Dried Pomegranate (Punica granatum L.) Arils During Long-Term Cold Storage of Whole Fruit

This study investigated the effect of hot-air and freeze-drying on the physicochemical, phytochemical and antioxidant capacity of dried pomegranate arils during long-term cold storage (7 ± 0.3 °C, with 92 ± 3% relative humidity) of whole fruit over a single experiment. Extracted arils were processed at monthly intervals during 12 weeks of cold storage of whole fruit. After the 12-week storage period, hot-air and freeze-dried arils showed the least (3.02) and highest (23.6) total colour difference (TCD), respectively. Hot-air dried arils also contained 46% more total soluble solids (TSS) than freeze-dried arils. During the storage of pomegranate fruit, total phenolic content (TPC) steadily increased from 20.9 to 23.9 mg GAE/100 mL and total anthocyanin content (TAC) increased from 6.91 to 8.77 mg C3gE /100 mL. Similarly, an increase in TPC and TAC were observed for hot-air (9.3%; 13%) and freeze-dried arils (5%; 5%), respectively. However, the radical scavenging activity (RSA) reduced by 8.5 and 17.4% for hot-air and freeze-dried arils, respectively, after 12 weeks of cold storage. Overall, the parameters such as colour, TPC and TAC as well as the lower degradation in RSA stability during storage showed distinct differences in quality when using the freeze-drying method, which is, therefore, recommended.

Effect of hot air and infrared roasting on hazelnut allergenicity

Roasting is known to affect the protein profile and allergenicity of hazelnuts (Corylus avellana cv TGL). The aim of the study was to investigate whether roasting techniques based on different heat transfer methods (hot air and infrared), differently affect the protein solubility and the IgE-binding capacities of both the soluble and insoluble hazelnut protein fractions. The immune-reactivity of the Cor a 9, Cor a 11 and Cor a 14 allergens resulted to be stable after roasting at 140 °C, for both types of treatment, while roasting at 170 °C caused a reduction in IgE-binding, which was particularly noticeable after infrared processing, that led to an almost complete disappearance of allergenicity. Microscopical analyses showed that roasting caused cytoplasmic network disruption, with a loss of lipid compartmentalization, as well as an alteration of the structure of the protein bodies and of the cell wall organization.

Physiological Sensors Based Emotion Recognition While Experiencing Tactile Enhanced Multimedia.

Emotion recognition has increased the potential of affective computing by getting an instant feedback from users and thereby, have a better understanding of their behavior. Physiological sensors have been used to recognize human emotions in response to audio and video content that engages single (auditory) and multiple (two: auditory and vision) human senses, respectively. In this study, human emotions were recognized using physiological signals observed in response to tactile enhanced multimedia content that engages three (tactile, vision, and auditory) human senses. The aim was to give users an enhanced real-world sensation while engaging with multimedia content. To this end, four videos were selected and synchronized with an electric fan and a heater, based on timestamps within the scenes, to generate tactile enhanced content with cold and hot air effect respectively. Physiological signals, i.e., electroencephalography (EEG), photoplethysmography (PPG), and galvanic skin response (GSR) were recorded using commercially available sensors, while experiencing these tactile enhanced videos. The precision of the acquired physiological signals (including EEG, PPG, and GSR) is enhanced using pre-processing with a Savitzky-Golay smoothing filter. Frequency domain features (rational asymmetry, differential asymmetry, and correlation) from EEG, time domain features (variance, entropy, kurtosis, and skewness) from GSR, heart rate and heart rate variability from PPG data are extracted. The K nearest neighbor classifier is applied to the extracted features to classify four (happy, relaxed, angry, and sad) emotions. Our experimental results show that among individual modalities, PPG-based features gives the highest accuracy of as compared to EEG- and GSR-based features. The fusion of EEG, GSR, and PPG features further improved the classification accuracy to (for four emotions) when interacting with tactile enhanced multimedia.

Effects of Hot Air and Microwave Drying on the Phenolic Components and Physicochemical Properties of Unripe Grapes (Qoura)

Background:: Unripe grape (Qoura) in the forms of either intact or juice can be used as a flavoring agent in several foods of Iranian cuisines such as soup and salad due to its sour taste. Methods:: In the current study, the effects of microwave (270, 540, and 720 W) and hot air drying (40, 50 and 60°C) on the polyphenol components content and chemical properties (including chroma, hue angle, L* value, total color difference, soluble sugars, acidity, total phenols and phenolic components including rutin, gallic acid, hydroxybenzoic acid, syringic acid, p-coumaric acid, and resveratrol) of Qoura obtained from unripe white seedless grape were investigated. Results:: The obtained results showed that in both methods, by increasing the oven temperature and microwave power, the L value (The L* value was used to express the whiteness and darkness) was decreased. There was a notable reduction in the initial phenolic content of the sample (381.671 mg gallic acid/ 100 g) as a result of both of the used techniques. The initial content of resveratrol was decreased from 30.27 mg/100 g; to 23.07, 16.64, 10.73 mg/100 g sample in the samples treated with the air-drying method at 40, 50, 60°C, respectively. Also, by using the microwave in 270, 540, 720 W, it decreased to 5.77, 5.38. 5.26 mg/100 g sample at 270, 540, 720 Watt, respectively. Conclusion:: The results of the present study revealed that the drying method affects the amount of polyphenolic compounds and physicochemical properties.

Effects of hot air, vacuum infrared, and vacuum microwave dryers on the drying kinetics and quality characteristics of orange slices

AbstractThe present study aimed to dry orange slices at 50, 60, and 70°C using vacuum microwave dryer (VMD), vacuum infrared dryer (VID), and tray dryer (TD) and to compare the effects of different drying techniques on drying kinetics and product qualities. For this purpose, drying kinetics, total phenolic content, vitamin C, pH, total titratable acidity, bulk density, and color values of dried orange slices were evaluated. The VMD significantly increased the drying rates and the effective moisture diffusivities of orange slices compared with the VID and the TD. The drying times of orange slices for the VMD, the VID, and the TD at 70°C were detected as 69, 92, and 180 min, respectively. The experimental data were fitted to six thin‐layer drying models with R2 range between .929 and 1.000. The results showed that the VMD had the smallest change in total phenolic content, vitamin C, pH, total titratable acidity, bulk density, and color values (L*, a*, b*, ΔE, ΔC, and Hue°) of dried orange slices, whereas the TD had the highest changing.Practical applicationsDrying is a common preservation technique used for the long‐term durability of fruits and vegetables. This technique decreases the cost of storage, packaging, and transport of fruits and vegetables. Nevertheless, the traditional drying technique has some disadvantages, such as low energy efficiency, long process times, and a reduction in quality characteristics. The vacuum microwave dryer (VMD) and the vacuum infrared dryer (VID) have advantages such as higher drying rate, lower drying time, homogeneous temperature, high‐energy efficiency, and good product quality. In the industry, the VMD and the VID can be used as an alternative to the hot air drying, making the drying process faster for the fruits and vegetables.