The use of non-thermal processing technologies has been on the surge due to ever
increasing demand for highest quality convenient foods containing the natural taste & flavor …

Ultrasound has a significant effect on the rate of various processes in food, perfume,
cosmetic, pharmaceutical, bio-fuel, materials, or fine chemical industries, despite some …

Pretreatment is widely used before drying of agro-products to inactivate enzymes, enhance
drying process and improve quality of dried products. In current work, the influence of …

Ultrasound is an advanced non-thermal food-processing technology that has received
increasing amounts of interest as an alternative to, or an adjuvant method for, conventional …

Ultrasound is composed of sound waves with frequency beyond the limit of human hearing.
By tuning frequency, ultrasound can be utilized in many industrial applications including …

Starch is a versatile and a widely used ingredient, with applications in many industries
including adhesive and binding, paper making, corrugating, construction, paints and …

Fresh foods like vegetables, fruits, and aquatic products have high water activity and they
are highly heat-sensitive and easily degradable. Dehydration is one of the most common …

Infrared (IR) radiations are an important source of energy used in the food industry for a wide
range of applications such as drying, roasting, pasteurization, blanching, peeling, and …

In this study, the effect of the ultrasound and osmotic dehydration pretreatments before the
convective drying of the persimmon fruit was assessed via their drying behavior and quality …

Freeze drying (FD) is an important and highly effective technology in food industry for
retaining the quality in final dried product. This drying technique is performed at lower …