Physiological water loss is one of the many postharvest disorders in the fresh fruit industry.
Water loss initiates wilting, shrivelling, browning, loss in fruit texture, flavour, and saleable …

For a long time, food engineers have been trying to describe the physical phenomena that
occur during food processing especially drying. Physics-based theoretical modeling is an …

Application of Weibull distribution model was investigated for describing the moisture
content of coroba slices during air drying. One set of experiments was performed following a …

Fruit usually suffers from water loss after transportation and storage, which largely blemishes
the quality characteristics including appearance, saleable weight and texture. This study …

In this study, a mathematical model was developed to describe the drying kinetics of apple
samples in a hot air dryer. The model takes into consideration material shrinkage and …

Infrared radiation (IR) heating could be a potential alternative peeling method to address the
long-term water supply and wastewater disposal issues involved in the conventional lye …

In the study, the effectiveness of intermittent (IMWD) and continuous (CMWD) microwave
drying and hot air drying (HAD) treatments on apple slices were compared in terms of drying …

The water effective diffusion coefficient of green and half-ripe mango slices with an average
thickness of 3.0× 10− 3m during air drying was determined. The air drying was carried out at …

Continuum modelling of fruit dehydration relies on accurate predictions of moisture
permeability or diffusivity. These properties are often taken from literature instead of being …

Plant‐based food materials are mostly porous in nature and heterogeneous in structure with
huge diversity in cellular orientation. Different cellular environments of plant‐based food …