Freeze drying (FD) is a technique used to preserve the bioactive content and flavor of
samples. Foods with a short shelf life due to nature have been preserved via FD in recent …

Emerging nonthermal and thermal food processing technologies are a better alternative to
conventional thermal processing techniques because they offer high‐quality, minimally …

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

Vacuum drying is a preferred drying technology in food industry due to the higher quality of
the final products than conventional hot air drying. However, the low drying efficiency …

This study aimed to investigate the effects of ultrasound pretreatment combined with pulse-
spouted microwave vacuum drying (PSMVD) and microwave hot air rolling drying (MHARD) …

Blanching pretreatment can improve product quality and efficiency during food processing.
Effects of hot-air microwave rolling blanching (HMRB) on physiochemical properties and …

As both a traditional medicine and food material, fresh Gastrodia elata requires a curing
process for quality improvement. The effects of steaming and various drying methods (sun …

Fruits are considered one of the healthiest foods, but their high moisture content makes them
perishable; they must be dried to improve shelf life. Given India's dominance in mango fruit …

In recent years, global warming, climate change, and carbon emissions have emerged due
to the uncontrolled use of fossil fuels and the lack of widespread use of renewable energy …

Amomi fructus (A. fructus) is a medicinal and edible herb due to its attractive aroma. In order
to solve the challenges of severe cracking and aroma loss in hot air (HA) drying of Amomi …