Osmotic dehydration (OD) is an efficient preservation technology in that water is removed by
immersing the food in a solution with a higher concentration of solutes. The application of …

Powder-form meal is now a common type of meal replacement product for busy consumers.
The flavor of such meals in dry powder form as replacement for conventional meals is an …

This study aimed to optimize the convective drying of blueberry pomace (BP) to enhance
fiber functionality and bioactive compound retention. BP was dried at 50− 90° C with an …

Air drying kinetics of potato peel samples (1-mm thickness) were mathematically described
with different mass transfer models (internal, external, and mixed). Drying curves at different …

To clarify the dependence of anthocyanins degradation on the non-uniformity of microwave
heating in blueberry puree, the effects of temperature and moisture content distribution on …

A novel combined drying technology, namely infrared-assisted tilted tray air impingement
drying (IR-TTAID), was developed in this study. Drying time, energy consumption, and …

Dried clam is a widely consumed marine product, with extended shelf-life and pleasant
taste. The drying profiles and moisture distribution of Mactra veneriformis at different …

The heat and mass transfer as well as drying characteristics are influenced by temperature
and relative humidity. The quality obtained after drying can be improved and the energy …

Onions have a high moisture content, which makes them more susceptible to microbial
growth. Drying is one of the postharvest preservation methods applied to decrease onion …

The present study aimed to design and evaluate the effect of different drying methods, viz.
refractance window drying (RWD), hot air drying (HD), freeze-drying (FD) and vacuum …