Quests for sustainability, food security and need to decouple food prices from fluctuating
prices of finite fossil fuels are the drivers to sustainable processing and storage of …

Food waste is one of the biggest challenges we are facing nowadays. According to the Food
and Agriculture Organization (FAO) of the United Nations, approximately one-third of all food …

The objective of the present study was to standardise the duration and temperatures of the
conventional oven drying methods for best physical and sensory characteristics of dried …

The optimization of processing parameters for hot air drying of tomato slices using the
Taguchi technique was investigated. The tomato samples were water blanched, ascorbic …

This study investigated the effect of fermentation and roasting on the physicochemical
properties of weaning foods produced from blends of sorghum and soybean. Sorghum and …

Demand for all resources, especially food, water, and energy, has increased with the rapid
increase in the world population. These resources are limited and not enough for the …

Okra (Abelmoschus esculentus) samples were subjected to three different drying methods
using solar, sun and oven. Chemical and sensory properties of the dried okra samples were …

This study aimed to model the drying kinetics (Drying Time (DT), effective moisture diffusivity
(D eff), and Specific Energy Consumption (SEC)) of tomato slices dried with a convective hot …

The effect of solar drying on the quality of the dried potato slices was investigated. The
parameters studied included total colour change (ΔE), Reducing sugars and pH. The results …

In most parts of the world, there has been the tremendous use of tomato and pepper and
their related products. Hence, they are usually grown in large and commercial scales but this …