Pulsed vacuum drying (PVD) is a novel vacuum drying method that has demonstrated
significant potential in improving energy efficiency and product quality in the drying of foods …

Carrot is an important root vegetable to the food industry and consumers due to its nutritional
and health benefits. Given the high moisture content and low shelf life of fresh carrots …

The objective of the present study was to assess the effects of ultrasound pretreatment on
the quality of dry-cured yak meat. The ultrasonic power with 0, 200, 300 and 400 W …

Ultrasound was combined with ethanol to improve different aspects of carrot convective
drying, evaluating both processing and product quality. The ultrasound in water treatment …

Cold plasma (CP) is a state-of-the-art non-thermal technology with the potential to
accelerate drying, preserve nutritional value, and inactivate enzymes in foods. The purpose …

In this research, Ginkgo biloba L. seeds (GBS) were freeze‐dried, infrared‐dried, hot‐air
dried, and pulsed‐vacuum dried. A detailed analysis of their drying kinetics (drying curve …

Ultrasound requires high power and longer treatment times to inactivate microorganisms
when compared to ultrasound combined with other technologies. Also, the antimicrobial …

This work evaluated ethanol as a pre-treatment to the convective drying of potatoes, focused
on obtaining their starch. Potato slices were treated by immersion in ethanol for up to 30 min …

The effects of moderate thermosonication (MTS) on the quality quartet: physico-chemical,
microbial, nutritional and sensory qualities of orange juice (OJ) inoculated with …

Spine gourd (SG) is a nutritionally and medicinally rich seasonal vegetable grown in tropical
areas. Therefore, the present study accessed the effect of drying temperature (40, 50, 60 …