Pretreatment is widely used before drying of agro-products to inactivate enzymes, enhance
drying process and improve quality of dried products. In current work, the influence of …

Several studies have demonstrated the feasibility of pulsed electric fields (PEF) for different
applications in food industry. PEF technology is therefore a valuable tool that can improve …

Chili pepper is difficult to dry as the outermost surface is covered with an epicuticular wax
layer, which hinders moisture transfer. Chemical dipping pretreatments and thermal …

The work was planned to produce dietetic dehydrated strawberries with application of
ultrasound osmotic dehydration (UOD) as pretreatment. A Box-Behnken design (BBD) were …

The effects of three pretreatments (pulsed electric field (PEF), ultrasound (US), and
conventional blanching (CB) pretreatments) prior to drying were evaluated on drying kinetics …

In the last decades, several non-thermal technologies have been proposed as alternative to
the traditional ones to improve the competitiveness of the food industry. The key to success …

The present study aimed to dry orange slices at 50, 60, and 70° C using vacuum microwave
dryer (VMD), vacuum infrared dryer (VID), and tray dryer (TD) and to compare the effects of …

Osmotic dehydration is a simultaneous mass transfer process which mainly promotes the
flow of water molecules from the food to osmo‐active solution and some migration of solutes …

The aim of the study was to evaluate the effect of pulsed electric field (PEF) pretreatment on
drying kinetics and on color and textural changes in sliced parsnip and carrot. Cell …

This work discusses the effect of pulsed electric field (PEF) parameters on the convective
drying process of fresh onions. First, the PEF treatment parameters and their influence on …