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 …

The main wheat component responsible for bread and cake quality is gluten. Celiac disease
is an autoimmune digestive disease that is caused by the digestion of gluten, and the only …

The impact of various freeze‐drying (FD) methods on the drying efficiency and quality of
dried fruits and vegetables is reviewed. Additionally, a brief overview of recent advances in …

Recently, heat pump technology has become the preferred method in drying field. However,
most existing heat pump cycles use the single-stage vapor compression with expansion …

Background; Bakery products such as cakes are widely consumed all over the world; so,
their enrichment with nutrients is an effective way to prompt the people health. This goal can …

The solar-assisted heat pump (SAHP) systems are increasingly gaining attention for their
potential feasibility in various fields due to their energy saving benefits. However, the …

One important problem that is closely related to developing and refining novel drying
techniques is the deterioration of aromatic herbs, fruits, and vegetables during the 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 …

Edible coatings can guarantee the quality of agricultural products, and performance as a low
oxygen barrier, carbon dioxide, and water vapor, allowing reducing water loss or controlling …

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 …