Recent advances in drying and dehydration of fruits and vegetables: a review

By V. Sagar, P. Suresh Kumar. Journal of food science and technology, 2010

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Model discrimination for drying and rehydration kinetics of freeze‐dried tomatoes (2020, methodology): “Among the different drying processes employed in the food industry, freeze-drying is considered the best technique to produce high-quality dried products (Andrieu & Vessot, 2018; Ratti, 2001; Sagar & Suresh Kumar, 2010).”
Mathematical modeling of eggplant drying: Shrinkage effect (2013, background): “Drying is a very important technology to improve food preservation (Sagar and Kumar, 2010).”
The impact of freeze-drying on microstructure and rehydration properties of carrot (2012, background): “Improvements in the freeze-drying process of foods have been driven by engineering, where technologies are being optimized to balance rehydration rate and final texture (Mujumdar, 2011; Sagar & Kumar, 2010).”