ArticleFood science & nutrition2025
Modeling and Optimization of Infrared-Convection Drying Parameters and Slice Thickness of Onion Slices: Effects on Drying Kinetics and Physicochemical Quality.
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
4 citing papers in PubMed.
- Optimization of processing conditions for improved functional properties of poundo flour made from precooked sweet potato tubers.Journal of the science of food and agriculture · 2026Article
- AI-Enabled Shrinkage Analysis and Morphology Control in Food Processing: Mechanisms, Multimodal Perception, Modeling, and Intelligent Regulation.Comprehensive reviews in food science and food safety · 2026Review
- Machine learning prediction and optimization of thermodynamic analysis and energy enhancement of a hybrid infrared dryer for onion slices.Scientific reports · 2026Article
- Modeling and Optimization of Infrared-Convection Drying Parameters and Slice Thickness of Onion Slices: Effects on Drying Kinetics and Physicochemical Quality.Food science & nutrition · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The infrared heating process is one potential method for enhancing food quality while speeding up dehydration. We statistically evaluated slice quality based on thickness, infrared power, and airflow. This assessment focused on drying time, color, shrinkage, water activity, and rehydration ratio. The onion slices were dried with infrared powers set at 1500, 3500, and 5500 W/m
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.