Fresh fruits and vegetable products are easily perishable during postharvest handling due to
enzymatic browning reactions. This phenomenon has contributed to a significant loss of food …

Ultrasound processing has been widely applied in food sector for various applications such
as decontamination and structural and functional components modifications in food …

As the main drying systems used in different industries, convective dryers are associated
with some elementary shortcomings. Combination of the systems and infrared power could …

This study evaluated the use of Infrared (IR) and microwave (MW) dry blanching technology
as an alternative to the conventional hot water (HW) blanching of Irish potato slices. Product …

Industrial drying is one of the most energy intensive unit operations encountered in most
industrial sectors. Therefore, much effort has been devoted to energy savings in drying. Most …

In this study, prediction and analysis of energy and exergy in a combined hot air-infrared
dryer with ultrasound pretreatment for organic blackberry was carried out. The effect on …

In this study, the drying kinetics of walnuts was investigated including specific energy
consumption (SEC), shrinkage, and walnut kernels' color in two dryers, namely ultrasonic …

In this study, eXtreme Gradient Boosting (XGBoost) and Light Gradient Boosting (LightGBM)
algorithms were used to model-predict the drying characteristics of banana slices with an …

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 …

In the study, the impact of combined pulsed electric field (PEF) and ultrasound (US) pre-
treatments on drying kinetics and quality of dried carrot was evaluated. Carrot samples were …