Drying is one of the oldest methods for food preservation that removes the water from fruit
and makes it available for consumption throughout the year. Dried fruits can be produced by …

The food industries are looking for potential preservation methods for fruits and vegetables.
The combination of osmosis and drying has proved the efficient method to improve the food …

The effect of cold plasma pretreatment with different durations 10, 20, 30, 40, 50, and 60 s on
the mass transfer rate and quality of grape fruit during hot-air drying at 60° C and 1.5 m/s …

Convective drying of strawberries was performed with or without ethanol pre-treatment (ET)
in their fresh state or enriched with isomaltulose osmotic dehydration (OD) or by pulsed …

This work aimed to study the rehydration characteristics of vacuum freeze-(VFD) and hot air-
dried (HAD) garlic slices and explain the rehydration mechanism. It was observed that VFD …

Sesame protein isolate (SPI) as an encapsulation wall material was studied. The effect of
microbial transglutaminase (MTGase) and also the encapsulation method (freeze drying …

The aim of this study was to develop a quality index and examine the effects of drying apples
using three technologies (supercritical CO 2 drying, air drying and freeze drying) during a …

The feasibility of using non-conventional osmotic agents such as coconut sugar, and jaggery
in coconut chips production was evaluated, and compared with sucrose treated chips in …

Drying is among the most important processes and the most energy-consuming techniques
in the food industry. Dried food has many applications and extended shelf life. Unlike the …

Raspberries are one of Serbia's best-known and most widely exported fruits. Due to market
fluctuation, producers are looking for ways to preserve this fresh product. Drying is a widely …