Freezing is a very well established food preservation process that produces high-quality
nutritious foods that offer the advantage of a long storage life. However, freezing is not …

Freezing is a very well-established food preservation process that produces high quality
nutritious foods with a long storage life. However, freezing is not suitable for all foods, and …

Drying, like freezing, is primarily a method of food preservation, and is also one of the oldest
methods of food preservation. An advantage of drying over freezing is that the dried product …

Dehydration is the natural method of carrying over nutrients from one season to another,
typified in grains and legumes. Controlled use of the process has involved introduction of …

Fruits and vegetables are rich in essential nutrients such as minerals, vitamins, and
antioxidants; however, they have short shelf life. Freezing is a superior method of …

Freezing is a standard method to preserve perishable agricultural products such as fruits
and vegetables, which increases off-season availability. Nevertheless, freezing of plant …

Osmotic dehydration (OD) is a process of soaking products in an aqueous solution
containing salt or sugar, which is normally applied to fruits and vegetables. The combination …

Freezing represents a preservation process for food where the product temperature is
decreased to a temperature range resulting in the formation of ice crystals within the product …

The benefits of eating fruits and vegetables are well recognised by the general consumers.
Fruits and vegetables are key parts of a proper daily diet, resulting from being great sources …

For most foods, freezing is regarded as the best method of long term preservation. Freezing
is, however, far from being a perfect method, particularly with respect to the texture of tissue …