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 …

Fresh foods like vegetables, fruits, and aquatic products have high water activity and they
are highly heat-sensitive and easily degradable. Dehydration is one of the most common …

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 …

This paper explores the viability of utilizing agricultural biomass-based energy potential,
employing mathematical, engineering, and economic modeling techniques. Moreover, the …

Vacuum impregnation is a non-destructive method of introducing a solution with a specific
composition to the porous matrices of fruit and vegetables. Mass transfer in this process is a …

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

In the current study, the effects of steam blanching, saline immersion, and ultrasound
pretreatment on the drying time, three-dimensional (3D) appearance, quality characteristics …

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 …

Drying is one of the oldest methods of food preservation. However, this method requires
careful promotion and maintenance of the quality of the dried products. In this paper …

The effects of osmotic dehydration (OD) with or without pulsed vacuum (PV) on hot-air drying
kinetics and quality attributes of cherry tomatoes were investigated. Both OD and PVOD pre …