Background Food materials have typical heterogeneity of microstructure and physical
properties, which brings difficulty in accurately determining the variable heat and mass …

Fruit processing generates large amounts of by-products (BPs) that play a key role in the
economic, social and environmental crisis. Although these residues are not usually used …

Both grape pomace and whey are waste products from the food industry that are rich in
valuable ingredients. The utilization of these two by-products is becoming increasingly …

This paper analyzes the liquid atomization mechanisms of an N-heptane spray jet emerging
from a swirl simplex atomizer using numerical and experimental techniques. In particular, a …

This study aimed to assess the effects of convective drying at different temperatures (50, 60,
and 70° C) on the technological and chemical properties of Pereskia sp. leaf powders and to …

In this study, the use of spray-drying technology for encapsulating Flavourzyme®(protease–
peptidase complex) was evaluated to overcome the limitations (low encapsulation efficiency …

The increasing interest in sustainability has driven research into the utilization of food by-
products. Onion by-products, rich in bioactive compounds, represent a valuable resource for …

Abstract Silver linden (Tilia tomentosa Moench, TtM) flowers possess several health-
promoting properties, especially at the neurological level, such as intestinal relaxation …

İnsan nüfusu artış hızına bağlı olarak gıda üretim hızı da yükselmektedir. Hızlı bir şekilde
artan gıda üretimi nedeniyle, hem tarımsal atık miktarlarında benzer oranda bir artış …

Spray drying is a well-known operation to formulate food powders. Usually, the dryer
performance is evaluated through trial and error given the complexity of transport …