Bioactive compounds are a type of chemical substance found in plant sources. Lycopene,
carotenoids, phytochemicals, phenolic compounds, and anthocyanin are a few bioactive …

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 …

Background As electromagnetic waves of particular bands, energy-carrying infrared
radiation, microwave, and radio frequency transfer heat, which affects biological functions …

The purpose of this research was to study the effect of hot air drying, microwave vacuum
drying and freeze drying combined with explosion puffing drying (HDEPD, MDEPD and …

The aim of this paper is to review the effects of several different types of freeze-drying
processes on some nutritional properties of foodstuff. Both the vacuum freeze-drying (VFD) …

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 …

Microwave assisted drying methods, namely, microwave freeze drying (MFD) and
microwave vacuum drying (MVD) were applied to dehydrate Chinese yam, with hot air …

This study reviews the recent research progress of spouted bed technology in applications
of food products. The pure spouted bed drying, spouted bed drying with inert particles and …

Freeze-drying is an excellent method for dehydration due to its benefits, including increased
shelf-life, unique texture, and, in particular, good nutritive quality. However, the applicability …

The contribution of dehydration to the growing market of food powders from slurry/liquid
matrices is inevitable. To overcome the challenges posed by conventional drying …