Current methods of preserving fruit and vegetables are costly with accompanying health
risks from preserver residue. ClO 2 gas preservatives can regulate the respiration and …

The shelf life of chestnut rose beverage is largely dependent on packaging method and
storage temperature. In this study, we investigated the effects of packaging beverages in …

To obtain better qualities of litchi fruits, fruit pulps were subjected to ultrasonic treatment (UT)
followed by drying. Samples were subjected to UT at 3 W/g for 10 min with distilled or ice …

Volatile odor is one of the major sources of food flavor. To preserve the aroma components
of balsam pear during drying, a microwave drying system was designed with online volatile …

To enhance lychee quality assessment and address inconsistencies in post-harvest pest
detection, this study presents a multi-source fusion approach combining hyperspectral …

The aim of this work was to study the effect of blanching and ultrasound pretreatments on
drying and quality characteristics of apple peel. Blanching was conducted in boiling water …

Honey powder is a solution to overcome the weakness of liquid honey. This study aims to
determine the characteristics of the addition of maltodextrin and gum arabic as fillers and …

In this article, green turnip discs were dried in low pressure superheated steam for high
vitamin C retention. Drying kinetics and vitamin C variation in green turnip was studied at 95 …

This study aimed to perform numerical simulation of the onion drying process considering its
deformed geometry. For this purpose, transport phenomena such as heat and mass transfer …

This study aimed to characterize whey protein concentrates (WPC) added to turmeric
extracts obtained by spray and foam mat drying (approximately 3.6 mg of turmeric was …