Drying is known as the best method to preserve fruits, vegetables, and herbs, decreasing not
only the raw material volume but also its weight. This results in cheaper transportation and …

The immersion of food in a hypertonic solution results in an osmotic dehydration process
(OD) with the loss of water (WL) from the food to the solution and the gain of solids from the …

Freeze-thaw cycles (FTC) pretreatment was employed before the vacuum freeze-drying of
garlic slices, aimed at improving the drying process and the quality of the end product. Cell …

Food materials with high moisture content were prone to occur drying shrinkage-deformation
during dying process. In-depth understanding of drying shrinkage-deformation mechanism …

Convective drying of strawberries was performed with or without ethanol pre-treatment (ET)
in their fresh state or enriched with isomaltulose osmotic dehydration (OD) or by pulsed …

Convective drying is a widely used conservation process, and in an attempt to improve it, the
use of ultrasound and/or vacuum can be an alternative. The objective of this work was to …

The influence of the hot air drying (HAD) and the hybrid drying (microwave drying followed
by HAD) with (MWODHAD) or without (MWHAD) previous osmotic dehydration (OD) was …

The effect of physical (fast freezing with liquid nitrogen and slow freezing followed by
thawing) and chemical (alkaline solution of ethyl oleate) pretreatments on the kinetics and …

This study aimed to evaluate coconut sugar (CS) as an alternative osmotic agent to sucrose
for the osmotic dehydration (OD) of strawberries. OD was performed by immersing …

Pitaya is a perishable fruit with a high content of bioactive compounds. This study aimed to
evaluate the influence of ethanol pretreatment (95% dripped on the surface of the foam at a …