Aflatoxins (AFs) are among the most harmful fungal secondary metabolites imposing serious
health risks on both household animals and humans. The more frequent occurrence of …

Fresh foods like vegetables, fruits, and aquatic products have high water activity and they
are highly heat-sensitive and easily degradable. Dehydration is one of the most common …

Drying is one of the most complex and energy-consuming chemical unit operations. R&D
efforts in drying technology have skyrocketed in the past decades, as new drivers emerged …

Red pepper has been recognised as an excellent source of antioxidants, being rich in
ascorbic acid and other phytochemicals. Drying conditions, particularly temperature, leads to …

The food processing industry has matured over the years with an impressive record on
safety and a vibrant marketplace for new product development. Consumer demands for high …

This paper presents an overview of the research progress in deterministic global
optimization during the last decade (1998–2008). It covers the areas of twice continuously …

Measurements are reported of the proton and deuteron spin structure functions g 1 p and g 1
d at beam energies of 29.1, 16.2, and 9.7 GeV, and g 2 p and g 2 d at a beam energy of 29.1 …

The Tennessee Eastman Process (TEP) is widely recognized as a standard reference for
assessing the effectiveness of fault detection and false alarm tracking methods in intricate …

Computer-aided food engineering (CAFE) can reduce resource use in product, process and
equipment development, improve time-to-market performance, and drive high-level …

Highlights•Packaging is a cost-effective, flexible way to improve fresh-produce cold
chains.•Complex trade-offs in package design ask for an integrated performance …