Vacuum freeze-drying of biological materials is one of the best methods of water removal,
with final products of highest quality. The solid state of water during freeze-drying protects …

High intensity ultrasound (HIU) offers an alternative to traditional methods of food
preservation, and is regarded as a green and promising emerging technology. Ultrasound …

This study presents a state-of-the-art overview on the application of ultrasound technology in
the drying of food products, including the ultrasound pre-treatment and ultrasound assisted …

The preservation of agri-products with a high moisture content like fruits and vegetables is
challenging. Traditional dehydration techniques (sun drying and hot air drying) were used to …

Background Owing to the growing demand for ready-to-eat food and the expanding food-
processing sector, consumption of freeze-dried fruit food is increasing globally, holding …

Background Drying is one of the most popular methods of preserving a wide variety of food
and agricultural products. Unfortunately, this unit operation may negatively influence product …

This review focuses on the many contributions of ultrasound technologies for fruit drying
toward the United Nations Sustainable Development Goals (SDG). Along this review …

Drying is a commonly used technique for improving the product stability of biotherapeutics.
Typically, drying is accomplished through freeze-drying, as evidenced by the availability of …

Drying is the main technical means of fruit and vegetable processing and storage; freeze
drying is one of the best dehydration processes for fruit and vegetables, and the quality of …

This review aims at comprehensively presenting the state-of-the-art of Ultrasound-Assisted
Drying (UAD). UAD represents a promising hybrid drying technique that enhances drying …