Zinc oxide (ZnO) is a multifunctional material due to its exceptional physicochemical
properties and broad usefulness. The special properties resulting from the reduction of the …

Background Conventional strategies for mycotoxin reduction includes both prevention and
decontamination strategies. Decontamination of aflatoxin has been a continuing challenge …

Fresh leaves used for culinary and medicinal purposes are highly perishable by nature.
Quite often, post-harvest losses occur and there is noticeable deterioration in quality due to …

Background The conventional drying technologies presently used in the food industry are
hot-air based systems that are normally considered as an energy intensive processes with …

Background The fruit and vegetable sector generates large amounts of waste. In
industrialized countries, fruit and vegetable waste (FVW) is mainly generated before …

Microwave convective drying (MCD) is gaining increasing interest due to its unique
volumetric heating capability and ability to significantly reduce drying time and improve food …

Background Drying is one of the oldest preservation techniques used in the food industry.
This technology has evolved and different drying systems have been applied, such as …

Microwave-assisted thermal sterilizsation (MATS) technology combines the energy from
microwaves of long-wavelength (915 MHz) along with hot water immersion to sterilize food …

Drying is considered as the most common and fundamental technique for the postharvest
preservation of herbs and is regarded as a good process to retain bioactive compounds …

Background Understanding the mechanisms underlying the drying processes has a critical
role in dehydration of food and agricultural products. Advanced computer modeling and …