The encapsulation of β-carotene was investigated using pullulan and whey protein isolate
(WPI) as a composite matrix at a weight ratio of 20: 80, employing both spray-drying and …

β-Carotene serves as a precursor of vitamin A and provides relevant health benefits. To
overcome the low bioavailability of β-carotene from natural sources, technologies have been …

This study delves into applying innovative blanching and drying technologies to preserve
potatoes as a staple crop. The potato slices were subjected to innovative high-humid hot-air …

The design of specific drying equipment requires correct knowledge of kinetic and
thermodynamic characteristics of agricultural products. The purpose of this research is to …

Kinetic and thermodynamic parameters are the most important part for making a suitable tool
for drying agricultural products. Moreover, calculation of the energy required for the drying of …

The effects of different extraction methods (traditional extraction, ultrasound extraction,
cellulase extraction, and ultrasound-assisted cellulase extraction) on the yield of mulberry …

This research aims at assessing the impact of pulsed electric field (PEF) pretreatment and
various properties of drying agent (absolute humidity, temperature) on the course of …

The influence of relative humidity of hot air on the finger citron slices drying characteristics,
properties and aroma during microwave drying process was investigated. A new microwave …

Drying processes reduce the amount of available essential nutrients in dried plant-based
foods to a large extent compared to fresh produce. This reduction is much larger than the …

The influence of ultrasound (US) application before infrared freeze drying (IRFD) on drying
kinetics and quality characteristics of sweet potato samples was evaluated. Results …