Food materials are complex in nature as it has heterogeneous, amorphous, hygroscopic and
porous properties. During processing, microstructure of food materials changes which …

The seasonality of fruits and vegetables makes it impossible to consume and use them
throughout the year, thus numerous processing efforts have been made to offer an …

The purpose of this study was to determine the influence of the internal structure of dried
apples on such physical properties as density, porosity, or shrinkage. Apple slices were …

The effect of hot‐water blanching (HWB) on drying characteristics and product qualities of
dried apple slices with the novel integrated freeze‐drying (NIFD) process was investigated …

The convective drying of apples from two different cultivars, Golden Delicious and Granny
Smith, in a range of temperatures from 30 to 60° C is studied. Some chemical and physical …

The aim of this study was to develop an apple snack which function as a probiotic carrier.
For this purpose, apple slices were impregnated with Lactobacillus paracasei and dried with …

The present study was conducted to assess the effect of some pretreatments and drying
methods on the qualities of dried mango slices. Four pretreatments (lemon juice, salt …

The kinetics associated with rehydrating dehydrated mangoes was studied at three
temperatures: 25, 40, and 60° C. Besides, we studied how rehydration was affected by …

Quality assessment of pepino fruit preserved through convective dehydration was
investigated in this work. The effect of process temperature (50, 60, 70, 80 and 90° C) on …

Ice crystallization controls the microstructure and subsequent mass transport of water in
freeze-dried food matrices. This study investigated the effects of freezing on the …