Osmotic dehydration (OD) is an easy method for removing water from fruits and vegetables
pieces. The combination of the sonication process (using ultrasonic sound waves) with the …

Background With the increasing application of three-dimensional printing,(3D printing) in the
modern food processing industry, research in this area has made great progress. Recently …

Pickled kohlrabi is a traditional and favored vegetable product in China. During pickling, the
hardness, springiness, and chewiness of kohlrabi all experienced a typical change with …

Berries are among the fruits with the highest nutritional and commercial value. This paper
reviews the conventional and emerging dehydration methods most commonly used as …

Drying technologies have been essential for extending the shelf-life of perishable fruits and
vegetables for over a century. Vacuum freeze-drying (VFD), though invented over a hundred …

Background The conservation of the Amazon is necessary to mitigate two planetary crises:
climate change and the loss of biodiversity that threatens different species. The current …

This study examined the effects of cold plasma (CP) pretreatment with durations of 1, 3, and
5 min on drying kinetics, microstructure, and physical properties, including shrinkage …

The present study describes the effects of different pre-freezing methods with microwave-
vacuum drying (MVD) at different pressure conditions (no vacuum or at 1, 3, or 8 kPa) on the …

The present study verified for the first time the application of an experimental design to find
the ideal condition of dehydration of jaboticaba samples, using microwave hydrodiffusion …

Fresh Schizophyllum commune deteriorates easily after harvest due to its high moisture
content and tender texture. Different drying methods can affect food quality differently. The …