Osmotic dehydration (OD) is an easy method for removing water from fruits and vegetables
pieces. The combination of the sonication process (using ultrasonic sound waves) with the …

Background The golden color, crispy texture, and desirable aroma that consumers find
desirable are crucial factors contributing to the popularity of fried foods. However, the …

One of the best methods for the preservation of agricultural product is drying, which consists
in removing water from the manufactured goods. One of the best ways to decrease drying …

Due to the high utilization rate of dairy products, enrichment of these products will
successfully decrease or prevent diseases related with nutrition deficiencies. Fruits and …

Treatment of fruit and vegetable juices with pulsed electric field (PEF) process is one of the
promising non-thermal technologies with the great potential for microbial and enzymes …

High‐fat content in fried products reduced its shelf life and causes a reduction in product
total acceptability to consumers. The oil uptake (OU) problem associated with fried products …

Production of high-quality fried foods with low oil content receives considerable attention
from consumers and producers. The effects of electric field frying (EFF) and conventional …

Purpose Bakery products such as cookies and biscuits are widely consumed all over the
world and the enrichment of these products with vitamins, mineral, natural colourants …

In recent years, the consumers' demands for fruit and vegetable juices (F&VJ), such as
higher nutritive values, minimal processing and high quality have been growing rapidly …

The deep fat frying of food involves simultaneous heat and mass transfer between the food
product and surrounding oil and hence the frying operation is complex in nature. Heat is …