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 …

Drying is an ancient process used to preserve foods. Conventional drying (hot air) offers
dehydrated products that can have an extended life of a year. Unfortunately, the quality of a …

Phase Transitions in Foods, Second Edition, assembles the most recent research and
theories on the topic, describing the phase and state transitions that affect technological …

Shrinkage of foodstuffs is a common physical phenomenon observed during different
dehydration processes. These changes affect the quality of the dehydrated product and …

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 …

Dry products obtained from most of the common drying processes are predominantly in a
glassy amorphous form. The mobility of the solid matrix in this state is highly limited. For the …

It has been nearly a decade since the third edition of Engineering Properties of Foods was
published, and food structure/microstructure remains a subject of research interest. In fact …

Amorphous, noncrystalline solids are typical of low water content and frozen foods. Solids in
these foods, eg, confectionary, dehydrated foods, cereal foods, and frozen foods, often form …

The A. sessiliflorus fruits have garnered attention among researchers for their medicinal and
nutritional properties. However, traditional hot air drying (HAD) suffers from drawbacks …