Thermal blanching is an essential operation for many fruits and vegetables processing. It not
only contributes to the inactivation of polyphenol oxidase (PPO), peroxidase (POD), but also …

Obscure hazards and insufficient knowledge regarding foodborne threats make food safety
an important issue. Foodborne threats can disrupt markets and can lead to substantial …

Many forward‐looking biomedical, pharmaceutical, and food industry technologies have
limited applications owing to the lack of crucial factors: balance of safety and reliability, cost …

During the last 25years, consumer demands for more convenient and varied food products
have grown exponentially, together with the need for faster production rates, improved …

Dielectrics in Electric Fields explores the influence of electric fields on dielectric—ie, non-
conducting or insulating—materials, examining the distinctive behaviors of these materials …

Since the publication of the first edition in 1981, the second edition in 2001, and the third
edition in 2007, this textbook has been widely adopted for Food Engineering courses …

It has been nearly a decade since the third edition of Engineering Properties of Foods was
published, and food structure/microstructure remains a subject of research interest. In fact …

Radio frequency (RF) drying is an effective and practical dielectric drying method for food
and agricultural products due to rapid and volumetric heating, deep penetration and …

Microwave heating is caused by the ability of the materials to absorb microwave energy and
convert it to heat. This article represents a review on fundamentals of microwave heating …

Drying of foods is a complex process where heat and mass transfer occur simultaneously,
accompanied by a reduction in volume. The penetration of continuous heat energy applied …