Drying is one of the most vital preservation techniques used in the food industry. It demands
different levels of energy to produce commercially high-quality-dried food products. Novel …

Radio frequency (RF) drying is an effective and practical dielectric drying method for food
and agricultural products due to rapid and volumetric heating, deep penetration and …

The aim of this paper is to review the effects of several different types of freeze-drying
processes on some nutritional properties of foodstuff. Both the vacuum freeze-drying (VFD) …

Ficus Carica L., or more commonly known as figs, is one of the first cultivated fruits in human
history that is consumed worldwide today. As one of the apparent efforts to increase its …

Water status and distribution in shiitake mushroom and the effects of drying temperature on
water migration were investigated by low-field nuclear magnetic resonance (LF-NMR) and …

Fruits, vegetable, and root (FVR) crops are vital to achieve food and nutrition security (FNS),
especially in Sub-Saharan Africa (SSA). However, their perishable nature results in losses …

This study explores the unexploited potential of Artificial Neural Network (ANN) optimization
techniques in enhancing different drying methods and their influence on the characteristics …

Due to increasing awareness of food sustainability and security among consumers and food
manufacturers, the valorization of food products has gained huge interest among …

The effects of pulsed electric field (PEF) treatment on drying of potato have been
investigated. The convective air (CA)(T= 50° C), microwave (MW), and combined (CA+ MW …

The drying process is used in the food industry to extend the shelf life of fruits and
vegetables without the use of preservatives. As quality, visual, and aroma characteristics are …