The increasing consumer trends for zero to minimally-processed safe foods have boosted
the trend of non-thermal processing technologies. The adaptation of non-thermal pre …

Background Radio frequency (RF), a dielectric heating technique with some advantages
such as rapid, uniform, and volumetric heating and high energy efficiency, can act as an …

Both nonthermal pretreatment and nondestructive analysis are effective technologies in
improving drying processes. This study evaluated the effects of different pretreatment …

Centella asiatica L.(CA) is a medicinal plant that gained significant commercial and research
interest because of its bioactive compounds, which have functional properties such as …

At the beginning of the 21st century, many consumers show interest in purchasing safe,
healthy, and nutritious foods. The intent requirement of end-users and many food product …

In the present research, response parameters such as specific energy consumption (SEC),
thermal efficiency (TE), energy efficiency (EF), drying time (DT), greenhouse gas (GHG) …

Vacuum frying (VF) is known as the most popular food processing method for the production
of ready-to-eat snacks. It includes simultaneous mass and heat transfer in very low …

Emerging nonthermal and thermal food processing technologies are a better alternative to
conventional thermal processing techniques because they offer high‐quality, minimally …

Bitter gourds were dried under varied drying conditions in a microwave assisted fluidized
bed dryer, and the process was optimized using response surface methodology. Microwave …

The possible health advantages and abundance of physiologically active substances in
mushrooms make them a prized food. To preserve mushrooms and extend their shelf life …