The structural heterogeneities of fruits and vegetables intensify the complexity to
comprehend the interrelated physicochemical changes that occur during drying. Shrinkage …

Apple (Malus domestica) is a reliable source of nutrients to increase the bioactive
compounds intake in the human body. In the market, the development of apple is still …

Xylem hydraulic failure (HF) has been identified as a ubiquitous factor in triggering drought‐
induced tree mortality through the damage induced by the progressive dehydration of plant …

This paper introduces a novel Physics-Informed Neural Network-based (PINN-based) multi-
domain computational framework to analyse nonlinear and heterogeneous morphological …

The purpose of this study was to evaluate the effects of different pretreatment methods
including blanching (30, 60 and 90 s), ultrasound (10, 30 and 60 min), pectinase treatment …

Fruit usually suffers from water loss after transportation and storage, which largely blemishes
the quality characteristics including appearance, saleable weight and texture. This study …

Drying of food materials leads to an increase in shelf-life and gives quality end products.
Drying with solar energy is an economical and environmentally friendly method than other …

Intermittent microwave convective drying (IMCD) is an advanced technology that improves
both energy efficiency and food quality in drying. Modeling of IMCD is essential to …

Intermittent microwave convective (IMCD) drying is an advanced drying technology that
improves both energy efficiency and food quality during drying. Although many experimental …

Demand for value-added spices all year round has warranted suitable post-harvest
processing, since most are non-perennial by nature and perishable owing to enzymatic or …