In recent years much attention has been focused on maintaining the freshness of fruits and
vegetables by immersion of cellular materials containing water in an osmotic solution. It …

The food industries are looking for potential preservation methods for fruits and vegetables.
The combination of osmosis and drying has proved the efficient method to improve the food …

Intermediate moisture foods (IMF) or semi-dried foods (SDF) have gained more attention
worldwide having features very similar to fresh food products, but with a longer shelf life …

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 …

Nanostructured products are an actively growing area for food research, but there is little
information on the sustainability of processes used to make these products. In this Review …

The influence of the hot air drying (HAD) and the hybrid drying (microwave drying followed
by HAD) with (MWODHAD) or without (MWHAD) previous osmotic dehydration (OD) was …

The drying of pumpkin slices (Cucurbita moschata Duch.) by microwave, convective, and
intermittent microwave–convective techniques was studied. The samples were pretreated by …

This book presents the information necessary to design food processing operations and
describes the equipment needed to carry them out in detail. It covers every step in the …

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 …

Drying kinetics of non-pretreated (fresh) and pretreated Sarılop (Ficus carica L.) variety figs
were compared. In experiments, figs were performed as a whole (unsliced and unpeeled) …