Limitations of microwave processing due to inhomogeneities of power input and energy
absorption have been widely described. Over‐and underheated product areas influence …

In the last two decades, the application of microwave heating to the processing of materials
has to become increasingly widespread. Microwave-assisted foaming processes show …

Potato chips, traditionally prepared by conventional frying, are the most widely consumed
snack in the world; however, it has some health concerns associated. This work aims to …

Starch and its derivatives have recently emerged as a sustainable and renewable
alternative for petroleum-based expanded polystyrene (EPS) and expanded polypropylene …

An efficient drying process for high-value products such as bacterial cultures is
characterized by high retention of viability or activity, but low energy demand. Microwave …

Extruded snacks are products which are easy to consume, tasty, crispy, with thousands of
shapes, flavours, textures and are consumed worldwide. They can be expanded directly or …

The aim of this study was to evaluate the physicochemical, phytochemical, and antioxidant
changes in different stages (unprocessed mixture [UM], extruded pellet [EP], and expanded …

Conventional drying processes like hot air-drying (HAD), freeze-drying (FD) and microwave
vacuum drying (MVD) have specific advantages and disadvantages concerning product …

Food waste is becoming a growing and important concern at both local and global levels.
One-third of all food production is lost or wasted globally. It is necessary to look for …

The in situ dielectric properties of a starch-based food pellet have been measured during
microwave expansion. A dual-mode cylindrical cavity allowed simultaneous microwave …