Food materials are complex in nature as it has heterogeneous, amorphous, hygroscopic and
porous properties. During processing, microstructure of food materials changes which …

The acceptance of processed or minimally processed food products by consumers is highly
dependent on several quality and nutritional attributes as well as their organoleptic …

The drying process, which is one of the oldest food preservation methods, is known to lead
to a number of desirable and, even more often, undesirable, changes of food materials …

A number of changes food undergoes during drying are related, one way or another, to
changes in its microstructure. An ability to modify the microstructure of a food material is …

Food processing is a unique method to create a structure that has been imparted by nature.
The food‐processing industries are still facing some technological challenges like structural …

The sensorial profile, nutritional quality, and rehydration properties of dried food depend on
the structure of the dehydrated material. The molecular, supramolecular, micro-, and …

This Brief provides a comprehensive overview of porosity's effects on dried food quality. The
factors influencing porosity during the various drying methods are explored in depth, as well …

Dehydration of biological material is a controlled effort to preserve the structure or create a
new one that serves for functional purposes. In this context, food dehydration is revisited …

Air drying has been used worldwide for centuries to preserve food and agricultural products.
At present, there is an increasing demand for high-quality shelf-stable dried fruits and …

The structural heterogeneities of fruits and vegetables intensify the complexity to
comprehend the interrelated physicochemical changes that occur during drying. Shrinkage …