The new trends in drying technology seek a promising alternative to synthetic preservatives
to improve the shelf‐life and storage stability of food products. On the other hand, the drying …

Fresh fruits and vegetables have higher moisture contents and deteriorate over a short
period of time if not handled appropriately. Available storage technologies such as …

Drying is one of the oldest preservation processes available to the mankind, on that we can
track since prehistoric times. In today food market dried foods play an important role in the …

In the past, research and development in drying has focused on the process and technology
and food drying was performed mainly to extended the shelf life without much importance on …

Drying is an important process parameter for preservation of food components and it is
widely applicable in food sectors. Nowadays, encapsulation by drying technology is of …

Fresh foods such as fruits, vegetables, grains, nuts, and meats are generally rich in water
and are susceptible to microbial contamination. Drying and dehydration processes can …

Background Drying is a complex process frequent in most of the food processing industries.
The functional properties of food components, highly affected by the drying processes …

Contributions of spray drying to food processing applications are increasing as compared to
other conventional drying methods. Spray drying has not only contributed in drying of fluids …

Background Fruits and vegetables are an essential class of food with enormous nutritional
and commercial gains. With the surge in interest for nutraceuticals, the demand for high …

Fruits and vegetables have rich bioactive compounds and antioxidants that are vital for the
human body and prevent the cell from disease-causing free radicals. Therefore, there is a …