Retention of quality attributes during drying of fruit and vegetables is a prime concern since
the product's acceptability depends on the overall quality; particularly on the nutritional …

The drying process preserves the surplus of perishable food. However, to obtain a good-
quality final product, different pretreatments are conducted before drying. Thus, the aim of …

The shrinkage characteristic of porous materials is an important consideration in the drying
process, as it can significantly impact the texture of the dried product and energy utilization …

Large quantities of pumpkins, rich in valuable nutrients, are lost due to superficial
imperfections or size variations. This study explores a solution: transforming this unused …

Digital twins allow non-invasive access to the hygrothermal processes of fruits and
vegetables during drying. However, existing methods do not consider the heterogeneity of …

Piper betel, a well-known and widely used herb of tropical Asiatic countries, contain several
bioactive constituents that possess therapeutic uses and health-promoting properties. The …

Recently, fruit-drying industries are showing great interest in producing dry fruits that
preserve a high enzyme content. Therefore, this study aimed to investigate the effect of hot …

Purpose: Selecting the most effective factors and their combination during food processing,
is critical to reduce the energy consumption, the time of process and also maintaining the …

Drying, one of the oldest and most widely practiced postharvest operations, aims to extend
the shelf life and preserve or improve the nutritional value of various fruit products. However …

Fruits are an excellent source of bioactive compounds, such as dietary fiber, minerals, water-
soluble vitamins, provitamin A, and phenolic compounds (PCs), which can produce …