Osmotic dehydration (OD) is widely used to partially remove water from plant tissues and
enrich it with functional compounds. The high mass transfer resistance of the plant cellular …

Traditional drying is a highly energy‐intensive process, accounting for approximately 15% of
total manufacturing cost, it often resulting in reduced product quality due to low drying …

Shrinkage is a common phenomenon during the drying of fruits and vegetables. The
research aimed to study the mechanism of drying shrinkage and investigate the potential …

Waxy skinned berry fruits contain essential nutrients and play an important role in human
health and nutrition. However, these fruits encounter two major problems; firstly, they are …

Yacon is a highly perishable tuberous root, rich in fructooligosaccharides (FOS). Convective
drying preceded by ethanol treatment (ET) is an alternative for increasing shelf life in a …

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 …

Fresh and osmotically pretreated (using a 35% isomaltulose solution) strawberries are
highly perishable. This work aimed to dry them by intermittent microwave drying (IMD) and …

This work aimed to investigate the supercritical CO 2 (ScCO 2) drying of strawberries and its
effect on enzymatic, chemical and microbial stability. Process conditions influenced the final …

The objective of this study was to optimize the production of powdered avocado using foam
mat drying. In order to achieve this, the effect of Emustab®(4, 6, and 8% w/w), goat's milk …

The main goal of this work is to study an innovative method to valorize peach peel which is
the major by-product of the peach industry. Peach peel has the potential to be a food …