One of the earliest and most prevalent processing methods to increase the shelf-life of foods
is drying. In recent years, there has been an increased demand to improve product quality …

The impact of various freeze‐drying (FD) methods on the drying efficiency and quality of
dried fruits and vegetables is reviewed. Additionally, a brief overview of recent advances in …

The high contents of bioactive compounds make the pumpkin fruit an important crop for the
development of novel functional foods for improving food security, nutrition and health. This …

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 …

Studies on drying of fruits and vegetables by means of different methods are numerous. This
review aims at presenting the most usual quality analyses carried out in dried fruits and …

Vacuum drying is a preferred drying technology in food industry due to the higher quality of
the final products than conventional hot air drying. However, the low drying efficiency …

Tomatoes are a valuable highly perishable agricultural product that are dried on a large
scale for extending shelf life. The drying of both tomatoes and tomato processing waste can …

Fresh aquatic products are highly perishable after harvest due to their high water content,
high protein level, high endogenous enzyme activity, and high growth rates of …

Drying is an essential method for the process and storage of aquatic products. With the
removal of water, the occurrence of oxidation, hydrolysis and browning reaction also …

Pineapple is a delicious and healthy tropical fruit with various benefits such as anti-
inflammatory properties, rich in antioxidants, boosting the immune system, etc. Since …