Drying is one of the foremost and important steps during the processing of agricultural crops,
medicinal plants and herbs to preserve their properties. The present review provides a …

Drying fruits and vegetables is a procedure of food preservation with simultaneous heat,
mass, and momentum transfer, which increases the shelf life of the food product. The aim of …

Drying operations can help in reducing the moisture content of food materials for avoidance
of microbial growth and deterioration, for shelf life elongation, to minimize packaging and …

Processing and conservation of grapes by suitable techniques has been a major
challenging issue for a long time. Optimization of drying and pretreatment operations of this …

Anchovies are the small pelagic fish that belongs to the family of Engraulidae dominant all
over the Indo-Pacific region, which account for human consumption and as feed for other …

Drying is an energy-intensive process that can be reduced by the application of pretreatment
prior to drying to enhance mass transfer and minimize energy consumption. This review …

Food waste is a worldwide concern as it represents a constant threat to the environment and
a serious operational problem for the food industry. The by-products of fruits and vegetables …

Background The most commonly used conventional drying techniques causes several
nutritional, physical and chemical changes which makes food unacceptable to the …

Banana is one of the most important crops produced globally. It contains a wide variety of
valuable compounds and has interesting functional properties. Moreover, many by-products …

Fruits and vegetables are agricultural products that require preservation to enhance and
protect shelf life, encapsulate natural flavour, and retain nutritional content. Globally …