One of the earliest and most prevalent processing methods to increase the shelf-life of foods
is drying. In recent years, there has been an increased demand to improve product quality …

Drying is a common technique to improve the shelf life of food products. Hot air drying and
vacuum drying like conventional drying techniques have low drying rates, which may lead to …

Osmotic dehydration (OD) is widely used to partially remove water from plant tissues and
enrich it with functional compounds. The high mass transfer resistance of the plant cellular …

This study investigated the effectiveness of novel and innovative pretreatments (NIP) using
thermoultrasound and microwave-mediated freeze-thaw (TSFT, MWFT) for improving the …

Pulsed electric fields (PEF) and cold plasma (CP) show the potential to improve drying
efficiency, but the understanding of their comparison and combined effects in PEF-driven …

In recent years, global warming, climate change, and carbon emissions have emerged due
to the uncontrolled use of fossil fuels and the lack of widespread use of renewable energy …

The inconsistency in the quality of dried products at different coordinates within a
conventional multi-stage convective cabinet dryer is a critical but often neglected problem. In …

One feasible approach for enhancing material quality and expediting the dehydrating
procedure is using infrared radiation to provide heat. The impact of infrared power (0.130 …

A significant problem in food quality is the quest for preservation technologies. Due to its low
operating temperature and short processing time, cold plasma (CP), as an emerging …

In this study, apple slices were dried using infrared (IR) and hot air techniques and
comprehensively analyzed in terms of drying and product characteristics. The influence of IR …