State diagram is a map of the different states of a food as a function of water or solids content
and temperature. The main advantage of drawing map is in identifying different states of a …

Pores and bubbles significantly influence the physical attributes (like texture, density, and
structural integrity), organoleptic properties, and shelf life of processed foods. Hence, the …

Dramatically restructured, more than double in size, the second edition of the Food
Properties Handbook has been expanded from seven to 24 chapters. In the more than ten …

A mechanistic framework for quality development such as shrinkage and case hardening in
drying would allow new insights making the final quality in a drying process more …

The design of effective ohmic heaters depends on the electrical conductivity of foods.
Electrical conductivities of six different fresh fruits (red apple, golden apple, peach, pear …

Porosity is a relevant characteristic of dried products, and it depends on several parameters
such as food material properties, drying technologies, and process conditions. The …

The objective of this work was to study certain physical properties of French fries, such as
density and porosity, and their relationship with oil absorption during the frying process. The …

Food dehydration, the process of reducing moisture in food to improve shelf life, is one of the
oldest food preservation methods used by the food processing industry. During dehydration …

The objective of this study was to investigate the effects of hot-air drying and microwave-
infrared combination drying on drying characteristics and quality parameters of eggplants …

Blueberries are an important source of bioactive compounds that can be consumed as fresh
or processed fruit. The aim of this work was to study the addition of blueberry juice into apple …