Low-moisture foods such as spices, grains, and seeds constitute an important part of the
human diet. Increased consumer concern for food safety and food quality has focused on the …

Large, renowned outbreaks associated with low-moisture foods (LMFs) bring to light some of
the potential, inherent risks that accompany foods with long shelf lives if pathogen …

Supercritical drying (SCD) has emerged as an alternative technology to conventional drying
technologies. SCD addresses the challenges faced by food markets by providing high …

Highlights•Challenges of mathematical modeling for food processing were presented.•
Requirement of a process and equipment design was discussed.•Machine learning coupled …

The occurrence of disease outbreaks involving low‐water‐activity (aw) foods has gained
increased prominence due in part to the fact that reducing free water in these foods is …

This study aimed to assess the impact of various processing parameters including electrode
gap, packaging geometry, and particle size on the heating efficiency of radio frequency (RF) …

Cold plasma (CP) technology is a promising alternative to thermal treatments for the
microbial decontamination of foods with low-water activity. The aim of this work is study the …

The evolution of production and lifestyle patterns has led to an increasing demand for
multifunctional packaging materials that exceed the capabilities of traditional single-function …

Recent foodborne illness outbreaks associated with the consumption of low moisture foods
such as spices have emphasized concerns over microbial food safety. In-package RF …

Consumer awareness on health benefits of chia seeds has led to the increased
consumption including in its raw form. As chia seeds are preferably soaked in water …