This research work explored the effect of microwave output power on drying characteristics,
moisture diffusion, drying efficiency, and specific energy consumption. Banana blossoms …

The drying process preserves the surplus of perishable food. However, to obtain a good-
quality final product, different pretreatments are conducted before drying. Thus, the aim of …

This study aimed to categorize Thai foods made from banana inflorescences and determine
their antioxidant properties. An extensive literature review as well as a field survey with …

The aim of this research is to characterise the physicochemical and techno-functional
properties of the Moringa oleifera flower powder, and various techniques were used in this …

The effect of processing (pre‐treatments and drying temperatures) on yellow sweet pepper
was evaluated in terms of drying kinetics, physico‐chemical (non‐enzymatic browning index …

This study aims to simulate the coupled heat and mass transfer during refractance window
(RW) drying of mango pulp. A simulation model was developed by considering temperature …

Abstract Indian Jujube (Ziziphus mauritiana) is rich in minerals, vitamin C and amino acids.
Jujube juice was converted into a powder by foam mat drying (FMD) using a minimum …

Cistanche deserticola has recently been included in the category of food. In this study, the
physical and chemical attributes and antioxidant capacity of six kinds of C. deserticola …

Bauhinia variegata L. is a medicinal plant with significant bioactive and nutritional
properties. The characterization and stability of bioactive compounds in Bauhinia variegata …

Exploration of non-thermal processing methods for milk has garnered attention in the last
decade as a potential substitute to traditional thermal procedures. In addition to validating …