Table 1.

Various examined parameters in different drying experiments for various foodstuffs

Examined parameters	Examined products	Drying methods	References
Porosity, moisture content	Apple	Air drying	Lozano et al. (1980)
Porosity, shrinkage, density	Potato, Carrot, Garlic, Pear, Sweet potato	Air drying	Lozano et al. (1983)
Porosity, density, shrinkage	Apple, Potato, Carrot	Air drying	Zogzas et al. (1994)
Porosity, structure, density	Potato	Air drying	Wang and Brennan (1995)
Porosity, density, specific surface area, pore size, pore size distribution	Apple, Potato Cabbage, Carrot	Air and Freeze drying	Karathanos et al. (1996)
Porosity, density, specific volume	Apple, Potato, Banana, Carrot	Conventional, Vacuum, Osmotic, Microwave, Freeze Drying	Krokida and Maroulis (1997)
Porosity, density, specific volume, moisture contents, pressures	Apple, Potato, Banana, Carrot	Vacuum dehydration	Krokida et al. (1997)
Porosity, shrinkage, moisture contents	Potato	Air drying	McMinn and Magee (1997)
Porosity, shrinkage, density, moisture contents	Apple	Osmotic drying	Mavroudis et al. (1998)
Porosity, density, color and viscoelastic behavior	Apple, Potato, Banana, Carrot	Microwave and Microwave-vacuum drying	Krokida and Maroulis (1999)
Porosity, density	Apple, Potato, Abalone, Sates	Freeze drying	Sablani and Rahman (2002)
Porosity, densities	Apple	Osmotic dehydration	Nieto et al. (2004)
Porosity, density, pore size distribution	Potatoes, Mushrooms, Strawberries	Freeze dried	Oikonomopoulou and Krokida (2012)