The increasing consumption of dried fruits requires further attention on the quality
parameters. Drying has become necessary because most fruits are highly perishable owing …

Ultrasound technology is a green and environment‐friendly technology that rarely causes
thermal damage to food products. In this review, we present an overview of the application of …

In this study, the effect of the ultrasound and osmotic dehydration pretreatments before the
convective drying of the persimmon fruit was assessed via their drying behavior and quality …

This study aimed to develop an effective and safe drying protocol for pineapple fruits. The
combination of different osmotic pre-treatments and drying temperatures were used to …

Fe-modified activated carbon (THAC-Fe) was developed from a low-cost aquatic plant
residue, Trapa natans husk, and tested for its ability to remove Cr (VI) from aqueous …

The drying characteristics for chilli pepper using sun and solar drying were investigated.
Chilli pepper was pretreated by water and steam blanching and by soaking in osmotic …

Drying behaviour of red apples was experimentally examined in a laboratory dryer at drying
temperatures of 55, 65 and 75° C and a constant air velocity of 2.0 m/s. Two pre-treatments …

Kombucha bacterial cellulose (KBC), obtained as a by-product of tea fermentation, has
potential applications in diverse fields. The high water content and presence of post …

The effects of SSB (superheated steam blanching) time (0, 3, 6, 9 and 12 min) and drying
temperature (50, 60, 70 and 80C) on drying kinetics and quality of yam slices under air …

Fruit and vegetable drying to make leather, pestil or powder products is a challenging task.
Traditional drying adversely affects the taste, colour, nutritional qualities and preservation of …