Freeze drying (FD) is an important and highly effective technology in food industry for
retaining the quality in final dried product. This drying technique is performed at lower …

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 study aimed at investigating the performances of air drying of blackberries assisted by
airborne ultrasound and contact ultrasound. The drying experiments were conducted in a …

The present work investigated the influences of ultrahigh pressure (UHP), ultrasound (US)
and their combination (UHP-US) as pretreatments on properties of vacuum-freeze dried …

Ultrasound was combined with ethanol to improve different aspects of carrot convective
drying, evaluating both processing and product quality. The ultrasound in water treatment …

Among different effects, both ultrasound and ethanol technologies change the product
structure and promote mass transfer when used as pre-treatments to improve the food …

This review aims to present the effects of cold plasma technology on the nutritional quality of
fruits and fruit juices. This review focuses on the chemical changes induced by plasma on …

Recently, ultrasound has been widely used in the researches in the food science and
technology. Among the food materials, fruits, juices and dairy products are strongly sensitive …

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 …

For the first time, the ethanol as pre-treatment to the ultrasound-assisted convective drying of
food was evaluated. Pre-treatments were performed by immersion of apple slices in ethanol …