This paper provides an extensive overview of heat transfer augmentation through various
techniques using microchannel heat sink (MCHS). Continuous miniaturization of electronic …

In recent years, fruits and vegetables have received considerable attention, as these
materials have been reported to contain a wide array of phytochemicals, which are claimed …

The purpose of drying food products is to allow longer periods of storage with minimized
packaging requirements and reduced shipping weights. The quality of a food product is …

The structural heterogeneities of fruits and vegetables intensify the complexity to
comprehend the interrelated physicochemical changes that occur during drying. Shrinkage …

Dramatically restructured, more than double in size, the second edition of the Food
Properties Handbook has been expanded from seven to 24 chapters. In the more than ten …

Porous and Complex Flow Structures in Modern Technologies represents a new approach
to the field, considering the fundamentals of porous media in terms of the key roles played …

The paper presents the effect of pre‐drying treatment, drying and rehydration on plant tissue
properties. Pre‐drying procedures are divided into chemical and non‐chemical treatments …

Fruits and vegetables are porous in nature and undergo pronounced shrinkage during
convective drying process. Therefore, shrinkage and porosity should be taken into …

State diagram is a map of the different states of a food as a function of water or solids content
and temperature. The main advantage of drawing map is in identifying different states of a …

This study covers all the transport properties of food materials and systems-exploring
viscosity, moisture diffusivities, thermal conductivity and diffusivity, transport and …