Preserving fruits and vegetables by drying is a traditional yet effective way of reducing food
waste. Existing drying methods are either energy-intensive or lead to a significant reduction …

Over the past years, both food researchers and food industry have shown an increased
interest in finding techniques that can estimate modifications in quality, nutritional, and …

The present study aimed at investigating the influences of drying air temperature and flow
rate on energy parameters and dehydration behaviour of apple slices. For this purpose …

A computational model capable of simulating heat and mass transfer in conjugate fluid-
porous domains is utilized to simulate forced convective drying. The material to be dried is …

Food, a complex biological system incorporating commonly three states of matter, is
constituted mainly of carbohydrates, lipids, vitamins, and proteins apart from moisture. These …

Knowledge of the thermal and dielectric properties of wolfberries is essential for
understanding the heat transfer and the interaction between the electromagnetic field (10 …

Fresh-cut salad waste was dried by means of supercritical carbon dioxide technology using
ethanol as co-solvent. The obtained material was characterized by a white color and a brittle …

Electroporation or pulsed electric field treatment is an important technique for facilitating
mass transport in biological tissues with proven benefits for the food processing industry …

Specific heat capacity () is regarded as a fundamental parameter for the design, operation,
and optimization of the heat transfer equipment widely used in the food industry. Using the …

The effects of pulsed electric fields (PEF) and osmotic impregnation in glycerol solution on
the amount of unfreezable water in apple were determined by means of low-temperature …