As the most widely consumed fruit in the world, apple (Malus domestica Borkh.) fruits
provide a high level of phenolics and have many beneficial effects on human health. The …

The effect of cold plasma pretreatment with different durations 10, 20, 30, 40, 50, and 60 s on
the mass transfer rate and quality of grape fruit during hot-air drying at 60° C and 1.5 m/s …

Apples are rich sources of bioactive compounds (eg, anthocyanins, flavanols, flavonols, and
antioxidant activity), and micronutrients (eg, vitamins, zinc, and iron) that are essential for …

Drying characteristics of persimmon, cv.“Rojo Brillante”, slabs were experimentally
determined in a hot air convective drier at drying temperatures of 45, 50, 55, 60, and 65° C at …

This study aimed to develop an effective and safe drying protocol for pineapple fruits. The
combination of different osmotic pre-treatments and drying temperatures were used to …

Vacuum drying is a preferred drying technology in food industry due to the higher quality of
the final products than conventional hot air drying. However, the low drying efficiency …

Drying of pineapple slices combined with different pre-treatments was done to reduce
various adverse changes by adding satisfactory value. Process optimization was done by …

Pumpkin seeds are generally discarded but they are a source of protein, fibers, and other
nutrients. This paper aimed to define the drying conditions for obtaining the optimal effective …

Cold plasma (CP) is a state-of-the-art non-thermal technology with the potential to
accelerate drying, preserve nutritional value, and inactivate enzymes in foods. The purpose …

Pretreatments of either water blanching or NaCl immersion and airborne ultrasound-
assisted air drying were combined to dehydrate apple slices. The drying time was found to …