In the last decades, different non-thermal and thermal technologies have been developed
for food processing. However, in many cases, it is not clear which experimental parameters …

The increasing global demand for water and energy resources, coupled with the scarcity of
freshwater and fossil fuels, highlights the urgent need for efficient resource utilization and …

The combinative effects of both longitudinal cut (Lc) and transverse cut (Tc), and hot air,
vacuum, freeze and catalytic infrared drying (HD, VD, FD and CID) techniques on the …

Accurate measurement of rice kernel sizes after milling is critical for rice milling operations.
The size and mass of the individual rice kernels are important parameters typically …

Tomato pomace, a waste product consisting of peels, seeds, rich on fibrous matter,
represents an underutilized source of bioactive compounds, such as polyphenols and …

Peeling is a crucial part of the tomato deep processing procedure, and the choice of peeling
method directly affects the quality of peeling. As far as the conventional peeling methods are …

Infrared radiation (IR) heating could be a potential alternative peeling method to address the
long-term water supply and wastewater disposal issues involved in the conventional lye …

Peeling is a significant stage of post‐harvest processing of fruits or vegetables. The most
adopted peeling methods are mechanical, steam, chemical, and manual peeling. Apart from …

Background Removing the rind from many vegetables and fruits is a required step in food
processing. Conventional approaches for peeling in the food industry, including steam, lye …

BACKGROUND Energy‐saving and low‐carbon baking processes, as well as the need to
determine the flavor‐forming mechanisms of baked dried tofu, are becoming increasingly …