Background Advanced food processing technologies such as microwave heating have
experienced increased popularity, as alternatives to conventional processing methods for …

Background Snacks constitute a huge share of the food market. In recent years there has
been a global change involving the implementation of sustainable food production …

The study evaluated the effects of convective hot air drying temperatures (40, 50, 60 and 70°
C) with different pre-treatments (Potassium metabisulphite (KMS) and KMS+ Citric acid) on …

Reducing food waste by complete utilization of resources creates good impact for the food
security, economy, and the climate. Current world population is projected to rise to 11.2 …

This research seeks to understand the effects of using various vacuum pretreatments (0 and
200 mBar) and different ultrasound power levels (0 and 130 W) on osmodehydration and …

The different pretreatments were given to lemon slices to inactivate pectinesterase and
peroxidase enzymes and to dry the product rapidly using infrared–microwave hot air …

Osmotic dehydration is typically a fundamentally sluggish process, so it is important to boost
mass transfer rates without sacrificing the quality. Osmotic dehydration is becoming more …

In the present study, the GAB and moisture migration rate models were used to predict the
shelf life of paprika under domestic (40° C and 90% RH) and industrial (5, 10, 15 and 20° C …

Microwave vacuum drying (MVD) is a rapid drying method, which can achieve a good
balance between drying rate and quality. In the present work, the effects of MVD processes …

To solve the problem of apple powder strong hygroscopicity, wheat gluten was selected as a
natural anticaking agent and added into apple powder in different proportions. The moisture …