Sweet sorghum is a promising biomaterial, considering its nutritional and energy value,
unpretentiousness in cultivation and its promising economic parameters of processing. The …

In the recent past, non-thermal food processing methods have been promoted due to the
limitations associated with conventional thermal processing methods such as poor nutrient …

Cashew apple juice is one of the highly nutritious and perishable fruit juice. In this study, the
shelf life extension of pre-treated cashew apple juice was undertaken using a non-thermal …

A hydrodynamic cavitation (HC) system (0.35 MPa) with a cooling arrangement was
developed for the treatment of ascorbic acid (AA)‐treated sugarcane juice (AASCJ). The …

Sugarcane juice (SJ) is prone to rapid spoilage post-extraction that limits its storage and
marketing. To address this problem, two non-thermal techniques, viz., ultrafiltration (UF) and …

Membrane processing (MP) technologies nowadays play a very crucial role in food
processing operations. They are introduced to replace thermal processing technologies …

Sugarcane juice has a lower shelf life owing to enzymatic browning as well as microbial
activity. To overcome these issues, fresh sugarcane juice was treated with ascorbic acid, a …

The presence of enzymes in sugarcane that induce browning has been identified as the
primary factor contributing to the deterioration of the crop's storage longevity. Therefore, to …

Although bioethanol production is already well-established in several countries, there are
stages of the production process that could still be optimized. Feedstock storage is often one …

Guided by the technical requirements for tunnel fire safety, an overview of tunnel piston
wind, combustion models, and full-size and small tunnel fire tests is presented. Firstly, the …