This chapter evaluates the impact of drying on the physicochemical parameters of fruits and
vegetables like texture, shrinkage, color, porosity, flavor, etc. It highlights the changes in the …

Drying is one of the thermal treatments applied in many food industries, and the use of dried
foods is expanding rapidly. Drying processes can be broadly classified as thermal drying …

Uneven air distribution in chamber dryers is a common and serious technological challenge.
A study using CFD (Computer Fluid Dynamics) simulation, supported by measurements in a …

El objetivo del estudio fue evaluar el efecto de la deshidratación por radiación infrarroja
sobre las características que definen la calidad comercial del polvo de aloe vera, de interés …

Crustaceans are animals that do not have a vertebra and backbone and have a hard shell
outside. The body of crustaceans is divided into three parts. These are head, thorax, and …

In this work, a comparative study of green multilayered ceramic bodies prepared by natural
and microwave drying techniques was investigated. The multilayered ceramic with …

This paper focuses on the CFD studies on one of the commonly used drying processes for
different applications. First, a brief information about drying is given with determining …

This chapter presents an overview of the research in processing technologies and
methodologies for preservation of seafood quality. Worldwide demand for seafood has …

Ensuring safe, adequate, effective and sustainable sanitation is a major global challenge,
especially in developing countries. This project is part of the 'Reinvent the Toilet …

Advances in herbs based products preservation and technologies are very significant in
order to reduce post-harvest losses. The dynamic mathematical model of concurrent heat …